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

Recipe Ingredient

  • Water Dough:
  • 400g plain flour
  • 225ml water mixed with 1/4 tsp salt
  • 2 tbsp shortening or margarine
  • Oil Dough:
  • 200g plain flour
  • 150g margarine or shortening
  • Filling:
  • 300g potatoes, cubed and cooked till soft
  • 150g 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. Water dough: Place flour in a mixing bowl. Rub in shortening and add in the water gradually. Knead into a smooth dough. Leave aside to rest for 10 minutes. Divide into 24 equal portions.
  2. Oil dough: Rub shortening or margarine into the flour to form an oily dough. Leave aside to rest for 10 minutes. Divide into 24 equal portions.
  3. Making the pastry: Wrap oil dough inside water dough. Flatten the dough and roll up to get a cylindrical shape. Repeat the process.
  4. Cut rolled dough into two. Place cylindrical dough face up so that you see the circular pattern. Use a rolling pin to flatten it.
  5. Shape into a circle. Add one tablespoon of filling and seal the sides. Pinch the edges to form a scallop design. Deep-fry puffs in medium hot oil.
  6. Filling: Heat pan with two tbsp oil. Fry all the ingredients till fragrant. Add one to two tbsp water and fry till dry. Leave aside to cool.
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