karipap!

Hey peeps! Imma blog about Curry Puffs today as promised! Just done 'distributing' my curry puffs to everyone and glad that they like it a lot! Honestly, it taste really really good (am not boasting about it tho) :p Thanks to mum for helping me! Without her help, i think the curry puffs gonna turn out horrible, terrible, vegetable instead. :x

Now, i wanna share with you guys how to make it.. its really simple and you can try it anytime!

Let me start with the filling, its best to make the filling the day before and refrigerated it for the a day so that it wont be that watery. Its easier to wrap it with the dough like that. :)

dice the potatoes into small cubes. this took me half an hour. gosh.

chop the onions into small pieces as well.
this is my first time to try chopping onions and guess what happens?

Me: OMG MUMMY! my eyes hurtssss T___________T

Mum : close your eyes for awhile and it will be alright.

Me: *rinse my eyes with some water* MUMMYYY! it hurts!! BIG TIMEEEEE! i cant open my eyes!! can i like go to bed and sleep?

Mum: -____________-


*in the end, mum helped me with the onions. =/

then its time to fry the filling!
throw everything into the wok :- potatoes, onions, small pieces of chicken, chicken curry powder, salt, sugar, garam masala, curry leaves, black pepper.
Add water and let it cook for awhile untill the potatoes are 'soft' enough.

mum bought this garam masala from her previos trip to Sri Lanka.
this makes the filling taste finger-lickin' good! seriously!

this is how my filling looks like!
u can try with different types of filling instead.. its all up to you!
For example, u can add eggs, sardin, meat, .. just anything!
just make sure u leave it to cool or refrigarated it until the next day for best results. :D

Then, its time to make the dough. There's 2 types of dough that u should make. That is the water dough and the oil dough. This is because we want to create the layers on the puffs! I refer to Amy Beh's cookbook!

Water dough:-
400g plain flour
225ml, mixed with 1/4 tsp salt
1 tbsp lime juice
2tbsp shortening/margerine ( i use butter instead cuz margarine is bad for health)

water dough. its more whittish if you notice.

Oil dough:-
200g plain flour
150g margarine or shortening (again, i use butter for this)

i looks more oily and yellowish compared to the water dough.

To make the pastry, wrap the oil dough inside the water dough. Flatten the dough and roll up. Flatten it again and roll up like a Swiss roll.

it will look something like this..

when u flatten it, it will have the spiral effect!

Add the filling on the piece of flatten dough. Pinch the edges and pleat it up neatly to form a scallop design.

see nice or not? :p

Deep fry puffs in medium hot oil until the colour turns light golden!
yum yum!



Happy cooking peeps! ;D