CRISPY CURRY PUFF

CRISPY CURRY PUFF

By Sandra Djohan | March 5, 2021

This Irresistible taste of Malaysian and Singaporean Curry is one of a KIND, My parents favorite things to buy when ever the visit singapore, we even always make sure we buy some to bring back to JAKARTA. I make this recipe that is close to my heart and make it personal, since my Father passed away, I determine to bring that memory back

This Pandemic, makes it harder, since it is impossible to visit Singapore and re kindle that culinary memory

Posted in Chef's Favorite, Chicken + Poultry, Curries, Eggs, Favorite Recipes, Light Meal, Malaysian, October favorite, Pastries, Picnics, Recipe, Sandra's Recipe, Savory Pies, Savoury, Share Recipe, Singaporean, Snacks, Tarts, Top 5 Recipes

INGREDIENTS

FILLING 

  • 1 kg chicken meat, diced
  • 1 kg potatoes, diced
  • 500 g onions, diced
  • 4-5 curry leaves
  • 2-3 tablespoons curry powder
  • 15 dried chillies
  • 8 shallots
  • 125 ml water
  • Salt to taste
  • Sugar to taste
  • 5 tablespoons oil

WATER DOUGH

  • 900 g  flour
  • 1.5 teaspoons salt
  • 335 g water

OIL DOUGH

  • 340 g butter
  • 20 g Ghee, (optional)
  • 730 g flour

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INSTRUCTIONS

FILLING

  1. Soak dried chillies in hot water for 5 minute. Rinse and blend together with shallots till fine. Mix in curry powder.
  2. Heat oil in wok and saute chilly paste and curry leaves till fragrant.
  3. Add in diced chicken, potatoes. Fry for 3 minutes on medium fire. Add in onions and water. Simmer for 5 minutes or until almost dry.
  4. Remove to cool.

DOUGH

WATER DOUGH

  1. Mixed salt to water to make salt water.
  2. Add salt water to flour gradually and slowly knead to form a nice white dough.
  3. Divide into portions of 85 gram each. Roll into a ball.
  4. Leave aside.

OIL DOUGH

  1. Add butter and ghee to flour and knead to form a dough.
  2. Divide into 70 grams portion each.

TO MAKE SPIRAL SKIN

  1. Flatten the water dough and wrap the oil dough inside. Pinch the edges to seal it nicely.
  2. Let dough rest for 10 minutes.
  3. Using a rolling pin, roll out dough to form a rectangle of  20 x 11 cm. Working on the shorter end, slowly roll up tightly into a swiss roll.
  4. Roll from the shorter end of the swiss roll to flatten dough. Slowly roll up from the shorter side to form a swiss roll.
  5. Let dough rest for 10 to 15 minutes.
  6. Repeat the process until you finished with the rest of the dough.
  7. Cut dough into 4 pieces.

TO FILL AND SHAPE PUFF

  1. Roll a piece of the cut dough into a circle with rolling pin.
  2. Put 1 Tbsp of filling in the centre.
  3. Brush the edge with water and fold into half. Press the edge together and seal it. This will give you a half moon shape.
  4. Pinch the edge of the puff with your thumb. Bring the back side forward and seal it with the front. Repeat the process. You should be able to get about 8-9 pleats.
  5. Heat oil in wok or deep fryer. Oil must be very hot before putting in the puff and enough to cover to the puff.
  6. Deep fry the puff on medium heat until golden brown.

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