Auntie Cempaka's Curry Puffs
Ingredients
Curry Puff Dough
- MFM Bunga Cempaka All-Purpose Flour – 100g
- Margarine – 20g
- Water – 35–40ml
- Salt – a pinch
Chicken & Potato Filling
- Potato, diced – 100g
- Minced chicken – 60g
- Onion, finely chopped – 20g
- Curry powder – 1 tsp
- Sugar – ¼ tsp
- Salt – a pinch
- Cooking oil – for frying
Method
- Mix MFM Bunga Cempaka All-Purpose Flour, margarine and salt until crumbly.
- Gradually add water and knead until a smooth dough is formed. Rest for 20 minutes.
- Cook the onion, minced chicken, potato and curry powder until fragrant and tender.
- Divide the dough into 6 portions and roll each into a thin round wrapper.
- Place the curry filling in the centre and fold the dough into a half-moon shape.
- Seal and pleat the edges firmly to form the classic curry puff shape.
- Deep-fry over medium heat until crisp and golden brown.
- Drain excess oil and serve warm.
Steps to Make Curry Puffs
- Step 1: Prepare the Dough
Mix MFM Bunga Cempaka All-Purpose Flour, margarine and salt, then gradually add water and knead until smooth. - Step 2: Prepare the Filling
Cook onion, minced chicken, potato and curry powder until fragrant and tender. - Step 3: Roll the Dough
Divide the dough into 6 portions and roll each into a thin round wrapper. - Step 4: Add the Filling
Place the chicken and potato filling in the centre of each wrapper. - Step 5: Fold & Shape
Fold into a half-moon shape and pleat the edges firmly. - Step 6: Fry & Serve
Deep-fry until crisp and golden brown, then drain and serve warm.
