CURRY PUFF

Ingredients

Dough:

  • 500 gm wheat flour
  • ½ cup Malaysian Palm Oil
  • 180-200 ml ice water
  • ½ tsp salt

Filling:

  • 2 potatoes (diced)
  • 1 onion (sliced)
  • 3 tbsp curry powder
  • 3-4 pcs star anise
  • 1-2 pcs cinnamon stick
  • 1 inch ginger
  • Sugar, to taste
  • Salt, to taste
  • Chicken stock, to taste
  • Water

Method

Curry puff skin :

  1. Heat up Malaysian Palm Oil until completely hot.
  2. In a bowl, mix the heated Malaysian Palm Oil with wheat flour until become crumbs.
  3. Add water and salt, then knead it into a dough. Rest the dough in chiller for at least 20 minutes.

Filling :

  1. Heat Malaysian Palm Oil. Sauté onion, ginger, cinnamon stick, and star anise until fragrance.
  2. Put in curry powder and a little bit of water, then continue stirring.
  3. Add in diced potato and more water. Continue stirring.
  4. Season with salt, sugar, and chicken stock powder. Keep stirring until the potato is soft.
  5. Add in water, little by little, during the cooking process, to avoid the filling to become dry and burn.
  6. Once the potatoes are soft, turn off the stove. Transfer the filling into another bowl. Keep aside.

Assemble :

  1. Roll out the dough (about 15-20 gm) and make sure the thickness is even.
  2. Put the filling in the middle of the dough and fold into halve.
  3. Seal the edges of the dough tightly by pressing using your fingers.
  4. Carefully pleat the edges so the filling doesn’t spill out.
  5. Fried the curry puff in Malaysian Palm Oil, on medium heat, until golden brown.