Malaysian Swirled Curry Puff
Ingredients
Oil dough
- 2.5 cups all-purpose flour
- 0.25 cup cooking oil, heated
- A pinch of salt
- Water as needed (room temperature)
Margarine dough
- 1.5 cups all-purpose flour
- 2 tablespoons shortening
- 0.5 cup margarine or more
Preparation
For the oil dough, combine all ingredients and mix well. Add water gradually until the dough does not stick to your hands.
For the margarine dough, combine all ingredients and mix until a dough forms.
Shape the oil dough and margarine dough into balls, making sure they are equal in number.
Take one oil dough ball, flatten it, and wrap the margarine dough ball inside it.
Seal the dough completely and shape it into a ball. Let it rest for 5 minutes.
Take one dough ball and flatten it.
Lightly brush the surface of the dough with water, but do not use too much to avoid making it soggy. Just a light dab.
Roll up the dough lengthwise and then roll it out lengthwise again.
Roll up the dough once more. Cut the rolled dough into pieces approximately 0.5 inch thick or slightly less.
Take one piece of dough and flatten it, but do not make it too thin. It is okay if it is a bit thick.
Flip the dough over. Place the filling on the bottom side of the flattened dough (not the top). Seal the dough neatly. The filling can be according to personal taste.
Heat oil in a pan and fry the curry puffs over medium heat until golden brown.
The curry puffs are ready to be enjoyed.
Tips
The filling can be customized based on preference, such as curry chicken or vegetables.
Ensure the dough is sealed well to prevent oil from entering during frying.
