I love curry puff so much, ever since I was a kid. However, I started making my own curry puff only a few years back when living In Malaysia, 3 curry puffs for RM1 still can be found in many places. Why make then? Homemade always the best, I will know what I am eating.
Wooopssy..forgot to edit this picture.!!
Ingredients (24 pcs):
Pastry:
250g all-purpose flour
50g rice flour
50g butter
50g vegetable oil
130ml icy cold water + pinch of salt
Filling:
600g potato, peeled and diced
1 large onion, diced
2 tbsps curry powder (for seafood)
Finelly chopped chicken
2 tbsp vegetable oil
Some curry leaves
1 cup water (+/-)
Salt to taste
Methods:
- Filling: Heat oil in wok, add in curry leaves and onion. Stir-fry onion until translucent then add in potato and chicken
- Cook until potato and chicken has changed colour on the edges then add in curry powder and chilli paste (if using). Cook for 1 minute, add in water and bring to boil.
- Add salt to taste, then turn the heat down and cook with lid on until potato is soften and the liquid is reduced.
- Cool completely before use.
- Pastry: In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.
- In a small sauce pan, melt and heat butter with oil.
- Pour hot oil over flours in the mixing bowl. Then, mix thoroughly with a wooden spatula or chopsticks.
- Add in water and knead to form soft dough. Cover dough with plastic wrap and rest for at least 15 minutes.
- Assemble: Divide and shape dough into 24 equal balls. Then roll out each ball into a 8-10cm circle, wrap in a heap tablespoon. Pinch edges to seal, then deep-fry in medium hot oil until golden brown.
Cook's Notes:
- If swirl pastry version is preferred, check out my other post for pastry recipe.
- Potato can be substituted with sweet potato.
- To keep in the freezer, pack into small packets (leave space between each puff).Can be kept in the freezer up to 3 months.
- For this curry puff, it should have lots of puffed spots after fried.
