CURRY PUFF

Curry puff, karipap, epok-epok, whatever you choose to call it, this local snack is sure to stay for a long long time to come. This is possibly the only snack which stays true to the test of time and accompanies us from childhood to adulthood. I felt a great sense of achievement for making my own curry puffs for the first time, finally!

Recipe adapted from My Kitchen

Ingredients

makes 24 pcs

Pastry

250g all-purpose flour

50g rice flour

50g tapioca or corn flour

50g butter

50g vegetable oil

130ml icy cold water + pinch of salt

Fillings

600g potato, peeled and diced

1 large onion, diced

2 Tbsp curry powder (for seafood)

2 Tbsp vegetable oil

some curry leaves

1 cup water (+/-) salt to taste

Fillings

1. Heat oil in wok, add in curry leaves and onion. Stir-fry onion until translucent then add in potato.

2. Cook until potato has changed colour on the edges then add in curry powder. Cook for 1 minute, add in water and bring to boil.

3. Add salt to taste, then turn the heat down and cook with lid on until potato is softened and the liquid is reduced.

4. Cool completely before use.

Pastry

5. In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.

6. In a small sauce pan, melt and heat butter with oil.

7. Pour hot oil over flours in the mixing bowl. Then, mix thoroughly with a wooden spatula or chopsticks.

8. Add in water and knead to form soft dough. Cover dough with plastic wrap and rest for at least 15 minutes.

9. Divide and shape dough into 24 equal balls. Then roll out each ball into a 8 -10cm circle, wrap in a heap tablespoon. Pinch edges to seal, then deep-fry in medium hot oil until golden brown.