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1
Prepare the curry puff filling. Coarsely chop shallots, garlic, and ginger, then blend with a little water until fine and smooth.
2
Finely dice 1 red onion.
3
Heat oil in a pan and fry the blended aromatics until golden and slightly crispy.
4
Add curry leaves and meat curry powder, then stir in the liquid spice mixture.
5
Add chilli paste if desired, then gradually add water and stir until oil rises to the surface.
6
Add finely minced chicken and mix well.
7
Sprinkle in black pepper powder, then add the diced potatoes.
8
Pour in about half a cup of water, cover, and simmer over low heat until potatoes are tender.
9
Once potatoes are tender, continue cooking until liquid evaporates, then season with salt, sugar, and seasoning powder.
10
Finally, add the diced red onion and cook until completely dry.
11
Top with celery leaves if desired, then cool completely and refrigerate overnight.
12
Make dough A (outer dough). Mix cold water, salt, and sugar, then combine with 300g flour, 60g cooking oil, and 2 tbsp melted margarine.
13
Wrap the dough and let it rest at room temperature for 30 minutes.
14
Make dough B (oil dough). Mix 150g rice flour with 80g margarine and 45g cooking oil, stirring with a spoon first, then kneading by hand until combined.
15
Let dough B rest for 30 minutes as well.
16
After resting, gently knead dough A until smooth and soft. Weigh both doughs and divide each into 3 equal portions, rolling into balls.
17
Flatten the first portion of dough A and gently rotate while rolling into a circle, place a ball of dough B in the center, then fold the edges over like an envelope to enclose it.
18
After wrapping, rest for 30 minutes to relax the dough.
19
After resting, gently press the dough flat from the center, then lightly press with a rolling pin.
20
Slowly roll the dough into a long cylinder.
21
Press and roll again with the rolling pin to flatten and create an even layered structure.
22
Trim the edges with a knife, roll tightly into a cylinder, tap to shape evenly, then trim about 0.5cm from the ends.
23
Reserve the trimmed dough for use as a lining layer. Slice the cylinder into 8 pieces.
24
Use the reserved dough scraps for the lining: dampen, then gently roll from center outward into a circle, ensuring the spiral is centered.
25
Place the lining in the mold, add the sliced pastry piece, dampen the edges, and seal.
26
Dampen the center, add filling, then dampen again and seal with the top pastry layer. Ensure the bottom layer adheres to the mold edge to prevent opening during frying.
27
Cover the finished curry puff with plastic and set aside until ready to fry.
28
Heat plenty of oil to proper temperature over low heat. The oil must be sufficiently hot, otherwise the layers may fall apart during frying.
29
Gently place the curry puff into the hot oil, ensuring it is fully submerged. Watch as it puffs and develops fine layers.
30
When the curry puff turns golden brown, flip and continue frying until both sides are evenly golden.
31
Remove the curry puff with a slotted spoon and drain excess oil.
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