Potato Curry Puffs

Always great to be eaten at any time of the day, Potato Curry Puff is one of many local's favourite street snacks. With tender potato fillings wrapped in a crispy pastry, this deep-fried savoury snack appeals to both young and old.

Potato Curry Puffs Recipe

Dilute 1/2 teaspoon of salt into the cold water if you are using unsalted butter.

You can freeze any leftover dough or the potato fillings until next use.

Omit animal products for a vegetarian option.

INGREDIENTS:

• 350 gm boneless chicken breast/thigh cut into small pieces
• 4 large potatoes cut into small cubes
• 1 red onion diced
• 1 sprig curry leaves remove the stem (optional)
• 4 tablespoons dried chilli paste
• 2 tablespoons meat curry powder
• water
• salt adjust to taste
• sugar adjust to taste
• 4 tablespoon cooking oil

(A) MARINADE:

• 1 teaspoon meat curry powder
• 1/2 teaspoon salt

(B) BLEND :

• 1 medium-sized red onions 
• 3 cloves garlic
• 2 tablespoon dried anchovies soak for 10 minutes
• 8 tablespoons dried shrimps soak for 10 minutes
• 1/4 cup water, add more if needed

(C) DOUGH:

• 1/2 cup cooking oil
• 2 tablespoon salted butter
• 500 gm all-purpose/wheat flour
• 1 cup cold/iced water

DIRECTIONS:

1. Marinate chicken with ingredients (A). Mix well, cover with a cling wrap and set aside.

2. Prepare the fillings: Heat oil in a cooking pan. Saute diced onions until they are soft. Add curry leaves and blended ingredients (B), continue to fry until fragrant. Add chilli paste, fry until oil starts to separate. Add curry powder and fry for 2 minutes. Add chicken, cook until chicken has turned colour. Add potatoes and water, bringing water level almost to the surface of the potatoes. Add salt and sugar and give a quick stir to combine. Cover the pan with a lid and let simmer until potatoes are tender and the mixture is almost dry. Off heat and transfer the fillings into a bowl and set aside to cool. (Note: Remember to stir occasionally in between cooking to avoid burning.)

3. Prepare the dough (C): Heat oil and butter until mixture bubbles up. Next, pour the oil into the flour. Make sure to use a heat-resistant/stainless steel mixing bowl. Mix flour and oil using a wooden spoon. When flour is cool enough to touch, rub the flour with fingers until the texture resembles bread-crumbs. Next, add in cold water a little at a time, bringing the flour together until the sides of the bowl come clean. Cover the bowl with a kitchen towel or a cling wrap and let the dough rest in the mixing bowl for 30 minutes.

4. Let's make the puffs: By now, your dough has become pliable and soft to handle. Knead for a bit to form a smooth dough. Roll dough into small balls, about 30 grams each. Flatten each ball with a rolling pin to 2mm thick. Spoon potato fillings into the middle and enclose. Pinch to secure the edges. Crimp the edges using index finger and thumb, starting from one end to another. Repeat until all pastry is used up. Heat enough oil in the wok for deep frying. Fry puffs on medium-low heat until golden brown, turning them occasionally to get an even browning. Drain puffs on a paper towel. Homemade curry puffs are ready to be enjoyed!

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