This special curry puff will remain crispy even though it has been left for many hours. The crispy skin has many layers due to the folding and rolling process.

Water Dough:
200 g wheat flour
100 ml cold water
1/2 tsp salt

Oil Dough:
200 g wheat flour
100 g shortening

4 potatoes
2 onions
1tbsp curry powder
1/2 tsp salt


Prepare the filling:
1. Cut potatoes into small cubes. Slice the onions thinly.
2. Heat up a wok. Add onions and fry till fragrant. Add curry powder and mix well. Mix in the potatoes. Add some water, salt and cook till the mixture is dry.
3. Leave to cool in a bowl.

Prepare the dough:
1. Mix all the ingredients for the water dough.Knead till it forms a smooth ball. Leave aside for 20 minutes for it to rest,
2. Mix all the ingredients for the oil dough.

3.Knead till it forms a dough.

4.Flatten the water dough and wrap with the oil dough.

5.Flatten the dough again until about 1/2 cm thick.

6. Roll the dough tightly like a Swiss roll.

7. Turn the dough 90 degrees and flatten the dough again. Repeat the process twice.

8. Cut the rolled dough into 1cm thick. Flatten the dough into rounds.

9. Take 1 tablespoon of the filling and put in the centre of the rolled dough.

10. Close the dough and pinch the edges securely.

11. Heat up a wok and fry curry puff till golden brown.
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