MALAYSIAN CURRY PUFF
This is a great recipe from rasa malaysia. I added it here so that its easy for me to keep and print out. :)
Provided by MalaysianChef
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.
- To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.
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- In a bowl, mix salt and flour evenly. Set aside. Heat oil in a pan at high heat. Pour hot oil directly into the flour mixture. Mix well. Then add cold water and continue kneading until the dough comes together. Set dough aside in the refrigerator.
- Stir-fry onion slices and minced garlic with oil until fragrant. Add blended dried shrimps, curry leaves and curry powder. Then, add diced potatoes. Add enough water and simmer at low heat until the potatoes softened.
- Divide the dough equally into balls of ~ 35gm each. They may be refrigerated to ensure the dough is more manageable. Flatten dough until it is about 0.2cm thick. Place filling in the middle of the flattened dough.
- Fold sides together to create a semi-circle. Seal the sides by pinching the dough together. Using the pinch and fold technique as shown in the video, create the distinctive edge of curry puffs.
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- Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.
- To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.
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- In a large pan set over medium heat, add 1 tsp cooking oil. Fry your chicken until mostly cooked. Add onions and potatoes, followed by curry powder, salt, turmeric (optional) and bay leaves. Cover and let this cook until potatoes are fork tender. Remove filling from pan and let it cool completely.
- Meanwhile, in a large mixing bowl, add flour and salt. Whisk together. Make a well in the middle.
- In another pan, heat your oil on high heat. Place a chopstick or a wooden stick to check if the oil bubbles. Once it bubbles, carefully pour the hot oil into the flour well. Allow this to bubble for 1 minute. Then mix the flour and oil together. Add water and mix everything together with your hands and knead it together. You should form a very oiled ball of dough.
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