When we speak about curry puff, everyone in Malaysia knows what it is and how it taste. It is part of the culture to eat curry puff since a young age no matter what background you come from. Everyone like it and foremost desire a good curry puff more than anything.
How to make a good one is up to how your handle your skill in cooking and managing the shape correctly. Thus, at the end its all depend on how you can perfectly follow the description been made in the recipe.
INGREDIENTS
Filling: 3 small potatoes (9 oz. /225g), 1 small sweet potato (8oz/225g), 3 tbsp. vegetable oil,
1 onion (diced), 3 tbsp. curry powder, ¼ cup water (60ml), Salt to taste
½ cup cilantro (chopped) (15g)
Smooth Crust: 2 cups all-purpose flour (300g), ½ tsp. salt, ½ cup margarine (113g)
½ cup cold water (120ml)
For Deep Frying: Sufficient vegetable oil for deep frying
Step by step,
Filling
o Boil scrubbed potatoes and sweet potato in medium saucepan. Wait for 15 minutes, and then remove potatoes. Wait sweet potato to cook for another 5 minutes. Take it out and let potatoes to cool. Peel the potatoes before cut into small cubes.
o Then heat vegetable oil in a fry pan over medium heat. Stir the onion for 1 minute. Add curry powder and continue to stir for 2 minutes until curry powder is fragrant.
o Add cubed potatoes and sweet potato while stir to coat potatoes with spices. Later, pour in water and season with salt. Add chopped cilantro and continue to stir to get everything well mixed.
o Turn off stove. Transfer to a bowl and allow filling to cool.
Smooth Crust
o Combine all-purpose flour, salt, and margarine together in a large bowl. Mix it all with tool like spatula. Be careful when add water a little at a time. Knead to form soft, non-sticky dough. You maybe require the full ½ cup (120ml) water.
o Continue to knead the dough in the bowl until clean work surface for 3 to 4 minutes for smooth. Form dough into a sphere and place it back into the bowl. Cover with a towel and allow dough to cool down for 15 minutes.
o Remove dough from the bowl onto a lightly floured cover the surface. Roll out dough to about 1/8 inch thick. Thus, cut out as many circles as possible from it. Knead the edges back into a ball. Roll it out and cut more circles until all dough finish being used.
Forming the curry puff
o Place a piece of dough on your palm. The moment it has shrunk a little, spread it out gently with your fingers. Place a spoon to fill in the center.
o Fold the dough into a semi-circle by pressing it and pleating the edges together. Repeat this action with the remaining pieces of dough.
o Frying the curry puff and heat about an inch of vegetable oil in a saucepan perfectly.
o Fry deep curry puff over medium heat for 3 to 4 minutes. Wait it until golden brown before turning once. Take it out and dry it on plate cover with tissue.
Author: Mohd Imran Tashiron
Easy breakfast and satisfying
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