I love making curry puffs and most of the time I opt out by using store bought pastry sheets. But sometimes it is nice to do from scratch and this spiral curry puff is actually my first time trying to do it. It is better to do a lot and freeze them as it takes a lot of time and fry them whenever needed. I still need to practice on crimping the puffs.
225 ml water, mixed with 1/4 tsp salt
2 tbsp shortening/margarine
250g potatoes, diced and boiled
150gm big onions, diced
3 tbsp curry powder
1 tbsp chili powder
1 tbsp vegetarian oyster sauce
salt and sugar to taste
dash of pepper
To make the water dough, sift flour into a mixing bowl and rub in the shortening and add water gradually. Knead it to form a smooth dough. Set aside for 10 minutes. Divide dough into 24 equal portions.
To prepare the oil dough, sift flour into mixing bowl and rub in shortening into flour to form an oily dough. Leave aside for 10 minutes and divide dough into 24 equal portions.
To make the pastry : Wrap the oily dough inside the water dough. Flatten the dough and roll up. Flatten it out again and roll up like a swiss roll.
Cut the rolled dough into two. Circles can be clearly seen on each piece of the cut dough.
Use a rolling pin to flatten the dough into a circle. Add 1 tablespoon of filling, fold into half circle. Pinch the edges neatly to form a scallop design. Deep fry the puffs in medium hot oil until light brown in color.