Malay Style Curry Puff

Ingredients

For water dough

• 200 g plain flour
• 100 ml water, mixed with
• 1/4 teaspoon salt
• 1 tablespoon shortening or margarine

For oil dough

• 100 g plain flour
• 75 g margarine or shortening

For filling

• 220 g potatoes (cubed)
• 100 g big onions (cubed)
• 2 tablespoons curry powder
• 1 tablespoon fried chili paste (chilli boh)
• 1 sprig curry leaf (optional)
• 1 tablespoon oyster sauce
• salt, to taste
• sugar, to taste
• light soy sauce, to taste
• 1 dash pepper

Directions

1. 1

   To make WATER DOUGH, place flour in a mixing bowl.

2. 2

   Rub in shortening and add in the water.

3. 3

   Knead into a smooth dough and leave aside to rest for 10 minutes.

4. 4

   Divide into 12 equal portions.

5. 5

   To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.

6. 6

   Divide into 12 equal portions.

7. 7

   To make FILLING, heat pan with 3 tbsp oil.

8. 8

   Fry all the ingredients till fragrant.

9. 9

   Add water and fry till dry.

10. 10

    Add water again and fry till dry and potato become soft.

11. 11

    Cover the pan once in a while so that the potato will be cooked faster.

12. 12

    Leave to cool.

13. 13

    Next wrap oil dough inside water dough.

14. 14

    Flatten the dough using a rolling pin to shape a thin circle.

15. 15

    Add filling and seal the sides.

16. 16

    Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.

17. 17

    *Note: You can make the filling a bit more saltier because when you eat it with the puff it will make the filling taste blander.