Curry puffs are one of many favourite snacks of Singaporeans and Malaysians. So much so that a specialty store has become so popular by just selling them; our version is as close as the famous one because it features the layering effect of the outer crust made from by overlapping two different types of doughs.

Recipe by Chef Gina

INGREDIENTS

OIL DOUGH

100 gram plain flour
80 gram trans fat free palm oil-based margarine

WATER DOUGH

250 gram plain flour
45 gram trans fat free palm oil-based margarine
1 tsp sugar
120 ml water

FILLING

3 tbsp oil
1 sprig of curry leaf
1 large onion, diced
100 gram chicken meat, diced
3 potatoes, diced and cooked

SEASONING

3 tbsp curry powder
1 tbsp light soy sauce
1 tsp salt
1 tsp sugar
3 tbsp water

METHOD

FILLING

Heat up 3 tbsp of oil in a pan. Sauté the curry leaves until aromatic. Stir in the diced onion until fragrant. Add the diced chicken meat and stir fry until cooked. Add the cooked potatoes followed by the seasoning ingredients and cook until dry. Leave aside to cool before use.

PASTRY SKIN

1. To prepare the oil dough, sift flour into a mixing bowl. Rub margarine into the flour to form a dough. Leave aside to rest.

2. To make the water dough, sift flour and add sugar into a mixing bowl. Rub in the margarine and add the water gradually. Knead into a smooth dough. Leave aside to rest.

3. To make the pastry, wrap the oil dough inside the water dough. Flatten out the dough and roll it up like a Swiss roll. Repeat the flattening and rolling process (2 times). Let it rest for 5 – 10 minutes after each process.

4. Divide dough into equal portions. Using a rolling pin, roll the dough out into the shape of a circle. Spoon some filling on it, fold, pinch the edges and pleat nicely to seal it.

5. Heat up oil for deep frying. Deep-fry curry puffs in medium heat until golden in colour. Drain and serve hot.

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