When I eat a curry puff, I would peel off the surrounding crusts and eat only the center part with the potato fillings. I simply love curry puffs with lotsa fillings and lesser crust is preferred.
Am I the only weird one who do this???
In order to have these curry puffs made edible for the kids, I had added abit more sugar than required...but the fact was that I had overlooked and put in the wrong amount of sugar, which made them edible for them.
So it did went from a disastrous to a blessing in disguise... hahaha...
Putting the dough skin and filling could be a challenge...
The dough skin cannot be too thick, else the crust will be too thick, or if not, if the dough skin is too thin, it could break easily while you were wrapping up the fillings.
The kids were having some fun, trying to fold in the edges of the curry puffs.
And to my surprise, these curry puffs tasted even better on the next day... ^_*
▪Potato Curry Puffs▪
250g plain flour
90ml ice cold water
200g potato, diced
1/2 onion, chopped into small pieces
2 tbsp curry powder
1 tbsp sugar (lesser if you prefer more spicy)
water to boil potato
1. Put the filling ingredients into a pot and cook them over medium heat, until the potato is tender. Remove and leave to cool.
2. Mix the dough ingredients in a clean mixing bowl, knead into a smooth dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.
3. Roll the dough and flatten it into thin slice with a rolling pin. Cut into a round shape, with your desired round size. Add in the filling and wrap up, pinching the side to seal up.
4. Heat up the oil and deep fry the curry puff until golden brown. Dish and drain.
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