Curry Puffs

I am reminded how about 12 years ago, in a crazy fancy, an aunt and I took up the challenge to outdo the famous giant curry puffs sold by mamaks in Penang roadside stalls. Though we did manage to churn up a fair competitor in the form of chicken curry puff, the tediousness of chopping potatoes and the really hard sweet potatoes put short to our grand mission. This version however is much more toned down, child-friendly and vegetarian.




5 big potatoes, chopped and preboiled in a lightly salted water with a teaspoon of sugar as i couldnt get sweet potatoes. (Originally the potatoes were fried but these days, at this age, one could really benefit from skimming the fat.)

In a wok, heat a tbsp of corn oil and fry coarsely grounded of a half teaspoon each of cumin, fennel and mustard seeds. Then add a big onion chopped and 2 cloves garlic and 2 tbsp of fish curry powder (i prefer Lingam or Alagappa). Dunk the drained potatoes. Salt and add chopped coriander leaves. Sprinkle some water and mash the potatoes around so everything amalgamates nicely and potatoes becomes fluffy. Then let it cool.



3 cups self raising flour ( i use this because it absorbs less oil and cooks quickly over high heat giving a crisp exterior and puffed up inside- hence puff :)
3/4 cup butter or marg of your choice.
I like also to add half a teaspoon of black pepper, coarsely ground.
Half a teaspoon of Maggi seasoning if you like or just plain salt or for a richer taste you could add a shaven clove of garlic in the pastry.
Stir around till forms breadcrumbs and drip ice water to form a smooth dough.
Divide into 20 and flatten to fit the medium-sized curry puff mould.


Spoon in cooled potatoes. Leave pastry to cool in the fridge like 10mins. Heat up 2 cups of corn oil (a bit expensive but it has higher cooking temperature and gives puffs a better taste)




Because of the self raising flour, these puffs only took a minute and a half to cook and brown, sans the oil absorption.

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