For water dough:
- 300g plain flour
- a pinch of salt
- 1/4 cup of cooking oil
- 1/2 cup luke warm water
For oil dough:
- 150g plain flour
- 100g shortening
- 400g potatoes, cubed
- 150g big onions, cubed
- 3 tbsp curry powder
- 2 sprigs curry leaves
- 50g dried prawns, soaked and pound finely ( can be replaced with fresh prawns)
- Salt and sugar to taste
To make water dough: Place flour in a mixing bowl. Add in the water, salt and cooking oil. Knead into a smooth dough. Leave aside to rest for 10 minutes. Divide into 5 equal portions. (refer step 1)
To make oil dough: Rub shortening into the flour to form an oily dough. Divide into 5 equal portions. (refer to step 1)
To combine into pastry:
Wrap oil dough inside water dough. (Refer step 2)
Roll into a neat ball (Refer step 3)
Flatten the dough (refer step 4) and roll up like swiss roll (refer step 5).
Flatten the dough again (refer to step 6). Roll up the dough again. (refer step 7)
Cut the rolled-up dough about 1cm thickness (refer step 8).
Use a rolling pin to press it flat. Shape into a circle (refer to step 9).
Turn the flat dough over and add filling and seal the sides (refer to step 10).
Pinch the edges to form a scallop design (refer to step 11). Deep fry puffs in medium hot oil.
To make filling:
Heat pan with 2 tbsp oil. Fry onions and garlic until fragrant. Add in potatoes, driesn prawns, curry powder and curry leaves. Stir well to coat. Add in enought water to cover the potatoes. Add in salt and sugar to taste. Cook until the potatoes is soft and the gravy is dried up. Leave to cool before use.