It is good to be home and get back to my regular posting after being away for a while. You might have notice I schedule the posting here as I’ve been so busy for the past 2 months and hardly try out any new recipes or complicated cooking. I still cook but just some simple dishes. For this posting it is something that I made a few months ago and only get to post it now.
Who doesn’t like curry puff? This is by far one of the most favorite snacks of our household. We can have it for breakfast, lunch, dinner or even tea time. I will usually make a large batch of it and freeze them up and will fry a few pieces at a time when craving strikes. I will usually make the one with just the regular pastry but when I am in the hardworking mood I will do the spiral pastry. Well, this is one of them. I posted this recipe in 2008 but that was over 4 years ago and there are so many recipes lost in the archives that I’d love to re-photograph and rewrite some of it. It will take me awhile to do it, but I am placing our favorite ones in the forefront and I am starting with this Spiral Curry Puffs.
For water dough:
400g plain flour
225ml water mix with 1/4 tsp salt
2 tbsp butter
For oil dough:
200g plain flour
1. To make water dough: Place flour in a mixing bowl. Rub in shortening and add in the water. Knead into smooth dough. Leave aside to rest for 10 minutes. Divide into 10-12 equal portions.
2. To make oil dough: Rub shortening or butter into the flour to form oily dough. Divide into 10-12 equal portions.
3. Wrap oil dough inside water dough. Flatten the dough will a rolling pin and roll it up like a swiss roll. Then roll out the dough length wise again and roll it up like a swiss roll. Then divide the roll into 2 portions. (for step by step pictures you can refer here )
4. with the cut side portion on the table and roll dough into a circle. Fill the pastry with a tablespoon of filling, fold into half and crimp the edges.
5. Fry in hot oil until golden brown. Serve warm.
400g potatoes, cubed and boil till soft
1 big onion, cut in small cubes 1 small bunch of cilantro - chopped
1 piece of chicken breast - cut small
2 tbsp curry powder
1 tbsp chili powder Salt and sugar to taste
1/2 cups of water
1. Heat pan with 2 tbsp oil. Mix the curry powder and chili powder with 3 tbsp of water to make into a paste. 2. Stir fries the onion until lightly brown. Add in the chicken and stir fry for a minute and add in the curry paste. Stir fry until fragrant and add in the cooked potato and water. Cook until dry and lastly add in cilantro. Leave to cool
(ready for the freezer)