Potatoes Curry Puff
Filling:
Ingredients A:
1 no onion (remove skin, diced)
200g chicken meat(diced)
2 nos potatoes (boiled, remove skin, diced)
Ingredients B:
3tbsp curry powder
1tsp chilli powder
½ tsp turmeric powder
Ingredients C:
1cup coconut milk
Method:
- Heat pan with oil, fry onion till fragrant.
- Add in chicken, stir fry.
- Add in Ingredients B, stir fry till fragrant.
- Add in potatoes, stir fry.
- Pour in coconut milk, stir fry till dry, leave to cool.
Skin:
Ingredients A:
270g plain flour
20g rice flour
10g corn flour
Ingredients B:
120g shortening / butter
Ingredients C: (mix well)
75g water
¼ tsp salt
Method:
- Rub in Ingredients B into Ingredients A to form bread crumbs.
- Add in Ingredients C, knead into a smooth dough, cover with cloth and leave aside to rest for 30 minutes.
- Flatten the dough, roll to 2mm thickness, use round cutter to cut the shape.
- Wrap the filling, fold into semi circle and seal the sides. Pleat the edges to form flower design or any design.
- Heat oil, deep fry curry puffs in medium hot oil till golden brown, drain on kitchen paper towel.
