family like the deep fried type,but I think I liked both.
My original baked curry puff recipe is:Here
INGREDIENTS;
Water dough (A):
200g all purpose flour
60g vegetable oil
1/2 tsp salt
100ml water
Oil dough (B):
160g all purpose flour
100g butter (room temperature)
FILLING;
3 potatoes,diced small
1 tbsp onion
1tbsp garlic
11/2 tbsps curry powder + 1 tbsp water to make into a paste
1 tsp chicken stock or 1 tsp salt(adjust to your taste)
2-3 tbsps water for simmer
1 sprig curry leaves(optional)
METHOD:
- Knead ingredients (A) and ingredients (B) separately into a dough by hand. Let them rest for 30 minutes.
- Divide and shape the dough into balls,depending on how many pieces you can make.(mine is around 25 balls cos I make it very small.I didn't measure it exactly)
- Wrap dough (B) into dough (A). Flatten into a thin sheet using a rolling pin and roll up like a swiss roll. Repeat the same process again and cut.Flatten the dough to round shape and put the filling in.
- Pinch the edges and crimp it beautifully if you can.
- Deep-fry in hot oil in a pan.Pour enough cooking oil to the pan or wok so that it is halfway full,enough to deep-fry the puff.Fry until it is brown.
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