When I was going to primary school, I used to pass by these housing estate on my way to school. There is always this young Malay boy/girl carrying a basket selling these curry puffs. What was different was that they will also squirt into the bag of curry puff, a sweet, spicy, watery chili sauce that the curry puffs soaks up, and while turning some parts of it soggy, the crust still provides that crunch and I really missed that experience! I have been trying to find the recipe for that sweet chili sauce but have had no luck, so if you know what I'm talking about, drop me a comment!
Till then, this was what I think satisfy that longing while I'm here in Sweden. This is different from the spiral curry puffs I did before because while you make the filling the same way, the skin is only made out of one type of dough. After trying a few, I think this recipe from My Kitchen achieves what I was looking for.
50g rice flour
50g tapioca or corn flour
50g vegetable oil
130ml icy cold water
pinch of salt
Filling - you can follow as from my previous recipe or for a vegetarian version, just fry the diced potatoes with peas and onions until cooked, add curry powder, salt and water and simmer till done. Be sure it should be quite dry so it does not soak through the curry puff's skin.
- Mix the flour and salt together in a bowl while you heat the butter and oil in a small pan.
- Pour the oil into the flour mixture, mixing well with a pair of chopsticks or wooden spatula, then add the cold water until a nice firm dough is formed. Wrap in plastic film and rest for at least 15 minutes before use.
- Roll out the dough into a long sausage and divide it into 24 portions. Flatten each portion with your palm before rolling out to a circle about 0.5cm thick.
- Place about 1.5 teaspoon of filling in the middle of the dough, then seal it by folding it into half. Using your fingers, turn the edge inwards continuously to form those characteristic crusty edges of curry puffs.
- Heat up a pot with enough oil to deep fry the curry puffs over medium heat, until each turns a satisfying golden brown. If you plan to freeze the uncooked ones, be sure to freeze them individually so they don't stick together and makes it easy to take out the portion you need at any point of time.