Ingredients --
Pastry
1 1/2 cup Plain flour/All purpose flour
1/2 tsp baking powder
250g margarine
1/4 cup milk
Potato curry filling
4 small potatoes (boiled and mashed)
1 tsp salt
1 tomato ( wash well and chop in small cubes)
3 small onions (wash well and chop in small cubes)
1 small chili (optional - wash well and chop)
1 tsp garlic paste
1 tbsp curry paste
1 tbsp chopped coriander leaves
Refined oil for frying/cooking
In a bowl, sift flour and baking powder.
Add margarine to flour, mix well.
Add milk and knead until it forms into a soft dough. Place dough in fridge for 30 mins.
Now in the mean time, prepare the potato curry for the filling. Turn on heat to medium. In a pan, add onions, garlic, tomato and chili. Stir and let cook for about 2 minutes. Add curry paste, salt, 2 tbsp of water. Stir and let cook for 1 minute. Add the mashed potatoes into the curry sauce and stir till all the liquidity from the sauce is well absorbed. Turn off the heat.
Divide the dough into 2 parts. Sprinkle some flour over the dough. Roll it into a flat and thick round shape.
Use a knife and cut into equal sized rectangles.
Fold the sheet pastry as shown in the picture. Add some water into the sides where the sealing areas are and gently press your fingers to seal it well. Filling should not mess out from the pastries while frying!
Deep fry the potato pastries in hot oil and place a clean kitchen towel in the bottom of recipient where you are going to place your fried pastries to absorb much oil as possible.
1 1/2 cup Plain flour/All purpose flour
1/2 tsp baking powder
250g margarine
1/4 cup milk
Potato curry filling
4 small potatoes (boiled and mashed)
1 tsp salt
1 tomato ( wash well and chop in small cubes)
3 small onions (wash well and chop in small cubes)
1 small chili (optional - wash well and chop)
1 tsp garlic paste
1 tbsp curry paste
1 tbsp chopped coriander leaves
In a bowl, sift flour and baking powder.
Add margarine to flour, mix well.
Add milk and knead until it forms into a soft dough. Place dough in fridge for 30 mins.
Now in the mean time, prepare the potato curry for the filling. Turn on heat to medium. In a pan, add onions, garlic, tomato and chili. Stir and let cook for about 2 minutes. Add curry paste, salt, 2 tbsp of water. Stir and let cook for 1 minute. Add the mashed potatoes into the curry sauce and stir till all the liquidity from the sauce is well absorbed. Turn off the heat.
Use a knife and cut into equal sized rectangles.
Place 1 a small amount of potato curry in the middle of each rectangles. Fold the sheet pastry as shown in the picture. Add some water into the sides where the sealing areas are and gently press your fingers to seal it well. Filling should not mess out from the pastries while frying!
Deep fry the potato pastries in hot oil and place a clean kitchen towel in the bottom of recipient where you are going to place your fried pastries to absorb much oil as possible.
