Curry puffs? Yes please! The version we have today is extra special because it features the layering effect of the outer crust made from by overlapping two different types of doughs. So once you bite into it, it’s extra flaky, soft, with the mouth-watering curry potato filling inside! These curry puffs are deep-fried and not baked. Deep-frying produces a ‘puffier’ curry puff, while baking is arguably healthier, deep-frying is closer to the puffs we know and love.
Recipe by Chef Gina
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.
To prepare the oil dough, sift flour into a mixing bowl. Rub margarine into the flour to form a dough. Leave aside to rest.
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.
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.
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.
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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