Spiral Curry Puff

Found this delicious and fragrance curry puff recipe in my old and torn recipe book, and decided to share with all of you out there...It is spiral curry puff with crunchy outer skin, my family and in-laws love them very much, especially my husband who managed to ate 8 pieces in one day.

This recipe will yield 30 small curry puffs...enjoy while t is still hot over a cup of coffee or tea.

This recipe uses 2 types of dough (Water dough) and (Oil Dough) to create the spiral effect.

Ingredients:
A) Water Dough
280g Flour (sifted)
2 tbsp Sugar
125ml Cold/Iced water
1 tsp Salt
100ml Oil

B) Oil Dough
150g Flour
60ml Oil

C) Filling
400g potatoes, cubed and cooked till soft
200g big onions, cubed
2 tbsp curry powder
Salt and sugar to taste

Method:
Fillings:
1. In a heated pan, pour 2 tbsp of oil.
2. Fry all the ingredients until fragrant, add some water if the ingredients are too dry.
*You can add in extra ingredients like chicken meat, carrot, french beans etc as you like.

Water Dough
1. To make the water dough, mix the flour and the oil together until resembles bread crumb texture.
2. Add the sugar and salt in the water, whisk until dissolved then pour into the flour mixture.
3. Knead until soft and pliable. Cut into 15 pieces (about 30 g/ piece)

Oil Dough
1. To make the oil dough, mix the flour and the oil together, then knead until smooth. Cut into 15 pieces (about 13 g/ piece).

Combined Dough
1.Wrap the oil dough with the water dough then flatten the dough (into oval shape) using rolling pin
2. Roll the flatten dough up into a cylinder shape. Then roll the dough into rectangular shape.
3. Roll the dough by the small side into a cylinder again, this time roll tightly.
4. Cut the dough into half, take one and flatten it into round shape using rolling pin.
5. Add the filling and seal the sides. Pinch the edges to form a scallop design.
6. Fry in medium heat until cooked or light brown.

Happy trying! =)