curry puff 咖喱角

i really love those malay curry puffs that i used to buy from the school canteen.. it was.. 20? 30 cents?
what a thing of the past..
this recipe was one of those that i had been looking for.. i love the little “pimples” on the curry puffs
so, if you are looking for this kind of recipe, i encourage you to try this, and not substituting any of the ingredients in it
（又）想当年。。特喜欢学校食堂的马来咖喱角。。多少钱来滴？两毛？三毛？anyway..
如果您在寻找类似食谱，那这个您可要收藏了。。我就爱那炸出来后小细泡的效果
踅踅念。。我觉得食谱中的食材，可别随随便便替代了

recipe source adapted with modifications/食谱（经调整）取自于: Happy Flour
* i made half the original recipe/我做了原食谱百分之五十的量

ingredients (makes about 12 puffs)

A
250g cake flour
8g rice flour
1/4tsp salt

B
14g margarine
1 tbsp vegetable oil

C
110-120ml warm water (i used 120ml)

filling
330g potato (c. 1 large potato, boiled, peeled & diced)
half onion, diced
1.5 tbsp curry powder (or according to personal preference)
1 tbsp curry paste (or according to personal preference)
85ml water
salt

食材（可做 12个）

A
蛋糕粉 250克
粘米粉 8克
盐 1/4小匙

B
玛琪林 14克
素油 1大匙

C
温水 110-120毫升（我用了 120毫升）

馅料
土豆 330克（约一颗大土豆，水煮后，去皮、切丁）
大葱头 半颗，切丁
咖喱粉 1.5大匙（或依照个人口味儿适当做调整）
咖喱酱 1大匙（或依照个人口味儿适当做调整）
水 85毫升
盐 适量

Directions/做法

– prepare filling: heat oil in pan, and fry onion till soft and tender. add in seasoning, and mix well
事先准备馅料 ～ 热锅冷油，将葱头丁炒软。加入调味料、拌匀

– add in diced potato, water and salt. fry till well blended, then dish out and allow to cool completely
加入土豆丁，水和盐。炒匀、取出，待凉备用

– prepare dough. mix A together in mixer bowl, then add in B. mix well
准备面团。A食材放入容器，混合后加入 B。拌匀

– add in C and knead till dough comes together
加入 C，和面成团既可

– cover and allow dough to rest for 15 mins
面团盖上保鲜膜、静置 15分钟

roll dough out into thin sheet (i rolled out to a thickness of 2mm. in future, i will roll to 1mm)
面团擀成薄片（我擀成 2毫米 [2mm] 厚。以后会将面皮擀成 1毫米 [1mm]）

cut out round shapes with 9cm biscuit cutter
remaining dough can be rolled and cut out again
用 9厘米圆形饼干模裁切出圆面皮
剩余的面团可再次擀平、切片

place filling in the middle
馅料勺到面皮中央

dab a little water around edges, seal and pinch well
面皮边缘抹上少量的水、封紧

fold inwards, a small portion of dough using thumb to form a pleat
用大拇指将一小部份边缘往内褶

then fold in again at half point of the previous pleat
再从以上褶子的中间点再往内褶

it should looks something like this
褶出来后的效果差不多是这个样子滴

the completed puff (my first puff.. wah.. super ugly)
完成！（也是俺第一颗咖喱角。。哇噻。。超丑！）

– heat up oil then turn to low or medium heat. place puffs in and deep fry till golden brown. place on layers of kitchen paper to soak off excess oil and serve
将油烧热后，转至中小火，摆入咖喱角炸至金黄色既可。摆放在厨纸沥干多余油份，上桌享用

Personal notes/温馨小贴士:

– i used Asian Home Gourmet’s Rogan Josh Indian Meat Curry paste ~ it’s really nice!
我用了佳厨牌的 Rogan Josh 印度肉类咖喱酱 ～ 好吃！