Curry Puff

Method10 steps

1. 1

   Step 1: Soak all 15 seeded dried red chilies in separate hot water for 5 minutes until softened, then rinse and drain. Blend them with all eight peeled shallots until smooth. Mix in the measured 2–3 tbsp meat curry powder and set this complete spice paste aside.

   Soften dried chilies · 5 minUses 15 dried red chilies, seeded · Separate hot water for softening the chilies, plus rinsing water, amount unspecified; drain · 8 shallots, peeled · 2–3 tbsp meat curry powder (Babas brand used by the author)

   
2. 2

   Step 2: Heat all 5 tbsp filling oil in a wok. Sauté all the spice paste from step 1 and five curry leaves until fragrant. Add all 1 kg chopped chicken breast and 1 kg potato pieces and stir-fry over medium heat for about 3 minutes. Add all 500 g diced yellow onion and the measured 125 ml filling water, then simmer for about 5 minutes as an initial check. Continue until the potatoes are tender, the chicken reaches 74°C (165°F) and the mixture is nearly dry. Season with the filling salt and sugar to taste. Transfer the complete cooked filling to shallow containers and let it cool before wrapping; refrigerate promptly if preparing ahead or if wrapping will take a while.

   First filling check · 5 minUses 5 tbsp cooking oil for the filling · All the spice paste from step 1 · 5 curry leaves · 1 kg boneless skinless chicken breast, cut into small pieces · 1 kg potatoes, cut into small pieces · 500 g yellow onions, peeled and diced · 125 ml water for the filling · Salt to taste for the filling, amount unspecified

3. 3

   Step 3: Dissolve the separate 1½ tsp water-dough salt in all 335 ml water-dough water. Gradually add this solution to all 900 g water-dough flour, kneading until a smooth dough forms. Divide into 85 g portions and roll them into balls. Keep the portions covered, and retain any smaller remainder separately.

   Uses 1½ tsp salt for the water dough · 335 ml water for the water dough · 900 g all-purpose flour for the water dough

4. 4

   Step 4: Knead all 340 g softened unsalted butter into the separate 730 g oil-dough flour, adding the optional 20 g ghee if using, until a dough forms. Divide this oil dough into 70 g portions. Keep covered and retain any smaller remainder separately.

   Uses 340 g unsalted butter, softened, for the oil dough · 20 g ghee for the oil dough (optional) · 730 g flour for the oil dough

5. 5

   Step 5: For each spiral roll, flatten one 85 g water-dough ball from step 3 and wrap it around one 70 g oil-dough portion from step 4. Pinch the edges together to enclose the oil dough fully. Make as many matched pairs as the measured batches provide, keeping any unmatched dough covered and refrigerated for later use. Rest the wrapped portions for 10 minutes.

   Rest paired dough portions · 10 minUses One 85 g water-dough ball per paired roll · One 70 g oil-dough portion per paired roll

6. 6

   Step 6: Work through all the paired, rested portions from step 5. Roll each into a rectangle about 20 × 11 cm. Starting at a short end, roll it up tightly. Flatten that roll again with the rolling pin from its short end, then roll it up tightly once more from the short end to form the spiral layers. Keep the remaining portions covered while working.

   Uses All the matched, wrapped and rested dough portions from step 5

7. 7

   Step 7: Rest the laminated rolls from step 6 for 10–15 minutes. Cut each roll into four pieces, keeping the cut pieces covered while working.

   Rest laminated rolls · 10 minUses All the twice-rolled laminated portions from step 6

8. 8

   Step 8: Roll one cut pastry piece from step 7 into a circle and put 1 tbsp of the cooled, fully cooked filling from step 2 in its center. Repeat with the other pastry pieces, without overfilling. Keep any unused filling refrigerated separately and any unused pastry covered and refrigerated for later use.

   Uses One cut spiral pastry piece per puff · 1 tbsp cooled cooked curry filling per puff

9. 9

   Step 9: For every filled pastry circle from step 8, brush the edge lightly with separate sealing water and fold it into a half-moon. Press the edges together firmly, then pinch and fold the edge to make about 8–9 pleats. Repeat for all the filled circles and keep the sealed puffs ready for frying.

   Uses All the actual pastry circles filled in step 8 · Separate water for brushing the pastry edges, amount unspecified

10. 10

    Step 10: Heat separate canola oil in a wok or deep fryer, using enough to fully submerge the puffs, to around 180°C (356°F). Deep-fry all the sealed puffs from step 9 in uncrowded batches over medium heat, maintaining the oil temperature, until golden brown and the pastry is cooked through. Lift out with a strainer and drain on a cooling rack. Serve warm. Refrigerate unused cooked filling and unmatched or unused dough promptly for later use.

    Uses Separate canola oil for deep-frying, enough to submerge the puffs; amount unspecified · All the actual sealed puffs from step 9, fried in batches