Ingredients for water dough:
140gm plain flour
½ tbs sugar
1tsp lemon juice
½ tbs margarine
¼ tsp salt
Ingredients for oil dough:
115gm plain flour
60gm margarine / shortening
Ingredients for filling:
350gm potato (diced)
120gm minced chicken / beef
1 big red onion (diced)
½ tbs soya sauce½ tsp sugar
2tbs meat curry powder (made into paste with water)
Salt to taste
2 hard boiled eggs (mashed)
Methods for fillings:
§ Heat up some oil in a wok. Add in the onions and sauté for a while. Then add in the curry paste and sauté for a minute.
§ Add in 1 cup of water, salt, sugar, soya sauce and potato. Continue to cook till the potato is soft and the filling is thick
Methods for water dough:
§ Dissolve sugar in water.
§ In a big bowl, sift the flour and salt together. Add in the margarine, lemon juice, water (little by little) into the flour mixture.
§ Knead to form a soft dough. Add flour if sticky.
§ Cover and let rest for half hour
Methods for oil dough:
§ Sift flour and knead with shortening to form a dough
Assembling the curry puff:
§ Dust work top with flour
§ Roll out water dough and place oil dough in the centre and wrap it up
§ Roll out the dough into a rectangle.
§ Fold in 1/3 of the dough from the left and 1/3 of it from the right (over lapping each other)
§ Give half a turn and roll out the dough into thin sheets
§ Roll in the dough like swiss roll
§ Cut out the two uneven edge and put them together. Cut the rest of the dough to 12 pcs
§ Flatten each piece and take some dough from the step above (uneven edge) and place it in the center
§ Roll out the dough and place some filling on it. Damp half the edge with water lightly and fold in the other half
§ Seal it by pinching the edge and folding it in. Keep repeating till its sealed.
§ Fry in hot oil till golden brown
Note: Pressing the little dough in the middle of the larger dough is to prevent the puffs from opening up while being fried.