Recipe Ingredient
- For water dough:
- 400g plain flour
- 225ml water mix with 1/4 tsp salt
- 2 tbsp shortening or margarine
- For oil dough:
- 200g plain flour
- 150g margarine or shortening
- For filling:
- 400g potatoes, cubed and cooked till soft
- 200g big onions, cubed
- 3 tbsp curry powder
- 1 tbsp chilli boh
- 2 sprigs curry leaves
- 1 tbsp vegetarian oyster sauce
- Salt and sugar to taste
- A dash of pepper
Instructions
- To make water dough: Place flour in a mixing bowl. Rub in shortening and add in the water. Knead into a smooth dough.leave aside to rest for 10 minutes. Divide into 24 equal portions.
- To make oil dough: Rub shortening or margarine into the flour to form an oily dough. Divide into 24 equal portions.
- To combine into pastry: Wrap oil dough inside water dough. Flatten the dough and roll up. Repeat the process. Cut the rolled-up dough into two. Use a rolling pin to press it flat. Shape into a circle. Add filling and seal the sides. Pinch the edges to form a scallop design. Deep fry puffs in medium hot oil.
- To make filling: Heat pan with 2 tbsp oil. Fry all the ingredients till fragrant. Add 1/2 tbsp water and fry till dry. Leave to cool.
