Ingredients:
1 tbsp vegetable oil
1 onion, finely chopped
700 gms – 1.5 lbs potatoes, diced and boiled
1 carrot, grated
1 cup peas
1/4 cup soy sauce
½ tsp ground turmeric
½ tsp ground cumin
¼ tsp ground coriander
2 tsp fish sauce
½ a lemon’s juice
2 tsp sugar
Water based dough
2 ½ cup flour
1 tsp baking powder
2 tbsp vegetable oil
3/4 cup lukewarm water
Butter based dough
1 ½ cup flour
75 gms – 5 tbsp butter cut into small cubes
2 or 3 tbsp water, Vegetable oil for deep-frying, Sweet chilli sauce, to serve
Steps to make the curry puffs
- Heat some vegetable oil in a non-stick frying pan over medium heat. Add the chopped onion and cook for 3 to 4 minutes or until soft.
- Add the boiled potato, granted carrots and peas and cook for 1 minute.
- Combine soy sauce, turmeric, cumin, coriander, fish sauce, lemon juice and sugar in a bowl.
- Pour the sauce into the veggies. Cook until dry. Set aside to cool completely.
- Now, prepare the pastry. Start with water based dough. Put all the ingredients in a mixer with a dough hook and knead until you get a smooth dough.
Then,
In the meantime, proceed to make the butter based dough in the same way.
When both dough are ready, take the water based one and roll it out into a sheet, wrap it around the butter based dough.
Now roll out this ball into a long sheet and roll it back i tightly like a Swiss roll like in the picture below.
Roll the dough again and roll it back in tightly like you did before.
Slice the dough into 3 mm thick circles and gently roll them out with the rolling pin.
Spoon 1 tablespoon of the potato mixture into the center of each pastry round. Fold the pastry in half and fold the edges over to seal your curry puffs.
Last but not least, FRY!!
LETS HAVE A TRY!!
