Potato Curry Puff

Difficulty: Moderate

Serves: 2 – 3 people

Ingredients:

Ingredients for Dough

• 300g of All-Purpose Flour
• 5g of Salt
• 2 tbsp Sugar
• 5 tbsp ELAIESE Red Palm Oil
• 150 ml Cold Water

Ingredients for Filling

• 1 tbsp Yellow Onion
• 2 cloves of Garlic (minced)
• 5g of Dried Shrimps
• 1 stalk of Curry Leaves
• 3 tbsp Curry Powder
• 320g of Potatoes (diced)
• Salt & Sugar for taste

Instructions:

1. To make the dough, mix salt, sugar and flour together in a bowl and set aside. Heat the red palm oil in a pan over high heat. Pour the hot oil directly into the flour mixture and mix until well combined.
2. Add the cold water into the flour and knead until the dough comes together. Chill the dough in the refrigerator.
3. To make the filling, stir-fry the onions and minced garlic with red palm oil until aromatic. Add in the dried shrimps, curry leaves and curry powder and cook until the shrimps are aromatic and crispy.
4. Add in the diced potatoes and enough water to put it in a simmer at low heat and cook until the potatoes are softened. Transfer to a bowl and let it cool.
5. Divide the dough equally into balls of 50g each. Flatten the dough until it is about 0.2 cm thick and place the potato fillings in the middle of the flattened dough.
6. Fold the sides of the dough together to create a semi-circle and seal the sides by pinching it.
7. Fry the curry puffs at low to medium heat until it is golden in colour. Transfer to a kitchen towel to absorb excess oil and serve hot.