MalayStyleCurryPuff

Ingredients
For water dough :
200 g plain flour
100 ml water, mixed with
1/4 teaspoon salt
1 tablespoon shortening or margarine
for oil dough
100 g plain flour
75 g margarine or shortening
light soy sauce, to taste
1 dash pepper
Method
To make WATER DOUGH, place flour in a mixing bowl. Rub in shortening and add in the
water. Knead into a smooth dough and leave aside to rest for 10 minutes. Divide into 12
equal portions. To make OIL DOUGH, rub shortening or margarine into the flour to form an
oily dough. Divide into 12 equal portions. To make FILLING, heat pan with 3 tbsp oil. Fry
all the ingredients till fragrant.
Add water and fry till dry. Add water again and fry till dry and potato become soft. Cover
the pan once in a while so that the potato will be cooked faster. Leave to cool. Next wrap
oil dough inside water dough. Flatten the dough using a rolling pin to shape a thin circle.
Add filling and seal the sides. Pinch the edges to form a scallop design or any design
Deep fry puffs in medium hot oil.
Note:
U can make the filling a bit more saltier because when u eat it with the puff it will make the
filling taste blander.
For filling :
220 g potatoes (cubed)
100 g big onions (cubed)
2 tablespoons curry powder
1 tablespoon fried chili paste
1 sprig curry leaves (optional)
1 tablespoon oyster sauce
salt, to taste
sugar, to taste

by food.sify.com