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Malaysian Curry : Spiral Curry Puffs


Ingredients A (Filling)

  • 250g onion, diced
  • 600g potatoes
  • 300g chicken
  • 25g curry powder
  • Few sprigs curry leaves
  • 2 tablespoons water

Ingredients B

Water Dough:

  • 2 tablespoons rice flour
  • 400g plain flour
  • 80g butter
  • 240ml water
  • ½ teaspoon salt

Oil Dough:

  • 1 tablespoon rice flour
  • 200g plain flour
  • 100g butter

Seasonings

  • 1 teaspoon salt
  • 2 teaspoons sugar
  • Dash of sugar


Method for Cooking Spiral Curry Puffs :

  1. Boil potatoes and chicken then cut into small cubes. Set aside.
  2. Heat 3 tablespoons of oil in a pan, fry onion till fragrant then add curry powder and curry leaves and fry further.
  3. Add potato and chicken and stir well. stir in water and Seasonings. Remove and set aside to cool.
  4. Water Dough: Sift rice flour and plain flour together. Combined well with butter, water and salt and knead into dough. Divide into 15 equal portions.
  5. Oil Dough: sift rice flour and plain flour together. Combined well with butter and knead into dough. Divide into 15 equal portions.
  6. Wrap a portion of oil dough with a portion of water dough. Flattened as thin as possible into a rectangle shape, then roll up. Repeat rolling procedure. Slice horizontally into halves then flatten and roll out each portion into a circle. With the sliced side on the outside, fill each piece of dough with some fillings, fold up and seal the edges.
  7. Heat 6 cups of oil in a pan and deep-fry curry puffs till golden brown.

Tips : Do not dust with flour when rolling the dough otherwise the layers may not stick well and the curry puffs may open up during deep-frying.

Malaysian Curry

 
 
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Last Updated: 24/07/2011