Pastry dough :
2 cups all purpose flour
1/4 cup water
1/2 teaspoon salt
1/2 baking powder
1 stick 4 oz butter/ margarine, at room temperature
Curry Potato Filling :
4 large potato, peeled and cut small cubes
2 - 4 ounces chicken, cut small cubes ( optional)
3 tablespoon curry powder
1/2 teaspoon chili powder
200 ml water
2 bulbs shallot or 1 small onion, minced
2 tablespoon sugar
11/2 teaspoon salt
3 dash pepper powder
6 - 8 tablespoon cooking oil (add in oil little by little)
To prepare pastry dough :
Wipe the table to clean and dry, make a cycle in the middle of the all purpose flour. Use palm and
fingers to combine flour, salt and butter or margarine until becomes breadcrumbs. Add is water little
by little, add in baking powder slowly combine the flour until becomes dough, it maybe a little sticky,
sprinkle some flour if needed. Knead for a while and leave aside to let it rest, cover with a cloth.
To prepare curry potato filling :
Marinate potato cubes and chicken cubes ( optional) with curry powder and chili powder.
Heat the wok, add in half of the cooking oil to fry potato cubes and chicken cubes (optional) until oil
out approximately 1 - 3 minutes. Add in minced shallot or onion and saute until fragrant, add some oil
Pour in the water and cook until the filling is dry and tender. Add in sugar, salt, pepper powder to
taste. Remove from wok and leave to cool.
Knead the dough for a while and roll out the dough to long like swiss roll. Cut into small portion, sizes
on your wish. Roll each small dough to thin cycle, sprinkle flour if needed and place filling in the
center . Fold pastry over into half and pleat at edges, tight and no leaking of curry oil if possible.
Repeat the procedure with the rest of the pastry and filling until finish.
Deep fry in hot oil until golden brown. You can also bake the curry puff in conventional oven for 25
- 30 minutes at 375 F.
Deep fry or oven baked curry puff are hot, let it cool before eat.