Start by making the filling. Heat up oil in pan & saute minced garlic & onion over medium heat. Add in meat curry paste. Stir fry till aromatic. Then add chicken cubes and cook for a few minutes.
Slowly add in the warm water. Bring the liquid to a boil. Once boiled, add in all the cut potatoes. Then season with salt and sugar.
Cover and cook till the potatoes have softened and the curry forms a dry curry mixture.
Stir in the minced curry leaves. And we're done with the curry puff's filling. Set aside to cool while you make the pastry for the curry puffs.
To make the curry puff pastry, have ready the WATER dough (flour, salt, eggs and water) and OIL dough (flour and melted margarine).
Start by making the WATER dough. Combine sifted flour, salt, lightly beaten eggs and water in a large mixing bowl and knead to form a soft dough.
Knead well until smooth. Cover with tea towel and leave aside for at least 30 minutes.
Then prepare the OIL dough. Combine sifted flour and melted margarine in a mixing bowl.
Blend in the melted margarine to form a soft dough.
Divide the OIL dough into 20 - 22 even pieces of 15g each.
Then, divide rested WATER dough into 22 even pieces of 25g each.
Flatten each piece of WATER dough into a flat circle. Place a piece of OIL dough in the centre. Gather edges of WATER dough to enclose OIL dough. Repeat the same for the rest of the WATER & OIL dough.
Cover the combined WATER and OIL dough with a damp cloth to prevent the dough from drying out.
For each of the combined dough, flatten and roll out on a lightly floured surface into a long rectangular shape with a rolling pin.
Then roll up from one end to the other like a swiss roll.
Turn the rolled dough upright. Flatten out the dough again into a long rectangular shape.
Roll up like a swiss roll again. Repeat for the rest of the combined dough.
Cut each of the small rolled dough into two equal halves with a sharp knife. The circles can be clearly seen on each piece of the cut dough.
To flatten each half of the cut dough, place cut side DOWN on lightly floured surface. Using a rolling pin, press it flat and shape into a round shape with circles.
Put 1 tablespoon of curry meat filling and a slice of egg in the centre of the flattened UNCUT side.
Fold and shape into a half-moon and pinch the edges together to seal in the filling. Pleat up the edges neatly and decoratively.
Repeat the same for the rest of the cut rolled dough and we're done making the curry puffs. Then prepare to deep fry the curry puffs.
Heat up enough oil for deep frying. In batches, gently lower the curry puffs, one at a time, into the hot oil and allow for gentle bubbling over medium heat till light golden brown.
Remove the cooked curry puff from the hot oil with a strainer. Drain the crispy curry puffs on paper towels. And we're done!
These curry puffs are best eaten shortly after deep frying when the curry puffs are warm but not hot. For more on this, visit www.huangkitchen.com/spiral-curry-puffs-karipap-pusing/
- 200.0g chicken meat, diced into cubes
- 3.0Tbsp meat curry powder, form into paste
- 3.0Tbsp vegetable oil
- 1.0 big onion, diced
- 3.0 garlic, minced
- 3.0 eggs, hard boiled and cut into wedges
- 300.0g sweet potatoes, cut into small cubes
- 100.0g potatoes, cut into small cubes
- 1.0Tbsp salt
- 2.0Tbsp sugar
- 2.0c water, warm
- 1.0bnch curry leaves, minced
- 400.0g all-purpose flour (Water Dough Pastry)
- 2.0 eggs (Water Dough Pastry)
- 100.0ml water, use warm water (Water Dough Pastry)
- 0.0tsp salt (Water Dough Pastry)
- 200.0g all-purpose flour (Oil Dough Pastry)
- 150.0g margarine, melted (Oil Dough Pastry)