• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • For water dough:
  • 400g plain flour
  • 225ml water mix with 1/4 tsp salt
  • 2 tbsp shortening or margarine
  • For oil dough:
  • 200g plain flour
  • 150g margarine or shortening
  • For filling:
  • 400g potatoes, cubed and cooked till soft
  • 200g big onions, cubed
  • 3 tbsp curry powder
  • 1 tbsp chilli boh
  • 2 sprigs curry leaves
  • 1 tbsp vegetarian oyster sauce
  • Salt and sugar to taste
  • A dash of pepper


  1. To make water dough: Place flour in a mixing bowl. Rub in shortening and add in the water. Knead into a smooth dough.leave aside to rest for 10 minutes. Divide into 24 equal portions.
  2. To make oil dough: Rub shortening or margarine into the flour to form an oily dough. Divide into 24 equal portions.
  3. To combine into pastry: Wrap oil dough inside water dough. Flatten the dough and roll up. Repeat the process. Cut the rolled-up dough into two. Use a rolling pin to press it flat. Shape into a circle. Add filling and seal the sides. Pinch the edges to form a scallop design. Deep fry puffs in medium hot oil.
  4. To make filling: Heat pan with 2 tbsp oil. Fry all the ingredients till fragrant. Add 1/2 tbsp water and fry till dry. Leave to cool.

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