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Prepare Dough A (Fat Dough): In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup softened margarine, and 2 tablespoons cooking oil. Knead by hand until a cohesive, soft, and slightly yellowish dough forms. It should be smooth and pliable. Cover with plastic wrap and set aside.

Prepare Dough B (Water Dough): In a separate large bowl, combine 2 cups all-purpose flour, 1/2 teaspoon salt, 2 tablespoons cooking oil, and 3/4 cup warm water. Mix until a shaggy dough forms, then turn out onto a clean surface and knead for 10-15 minutes until the dough is smooth, elastic, and no longer sticky. Cover with plastic wrap and set aside.

Rest the Doughs: Allow both Dough A and Dough B to rest for at least 30 minutes at room temperature. This helps the gluten relax, making them easier to work with.

Prepare the Filling Base: In a food processor, blend the yellow onion, garlic cloves, and ginger until a smooth paste is formed.

Cook the Filling: Heat 3 tablespoons cooking oil in a large pan or wok over medium heat. Add the blended paste and sauté until fragrant and the oil separates (pecah minyak), about 8-10 minutes. This indicates the paste is well-cooked.

Add Spices and Chicken: Stir in 2 tablespoons meat curry powder and 1 teaspoon chili powder into the sautéed paste. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. Add the cooked and shredded chicken breast, mixing well to coat with the curry paste.

Finish the Filling: Add the boiled and finely diced or mashed potatoes to the pan. Mix thoroughly until all ingredients are well combined. Season with 1 teaspoon salt, or to taste. Stir in the chopped celery leaves or spring onions. Remove from heat and let the filling cool completely.

Assemble the Swirl Dough: Divide Dough B (water dough) into 4 equal portions. Roll each portion into a rectangle (approximately 8x10 inches). Divide Dough A (fat dough) into 4 equal portions. Flatten each portion of Dough A and place it in the center of each Dough B rectangle. Wrap Dough B around Dough A, sealing the edges completely.

Create the Swirl Layers: Take one wrapped dough ball. Roll it out into a long rectangle (about 4x12 inches). Roll the rectangle tightly into a log, starting from the shorter end. Repeat this process for all 4 dough balls. Cover the logs with plastic wrap and let them rest for 15 minutes.

Second Roll and Rest: Take each log and roll it out again into a longer, thinner rectangle (about 4x15 inches). Roll it tightly into a log once more. Repeat for all logs. Cover and rest for another 15 minutes. This double rolling creates the distinct swirl and flakiness.

Shape the Puffs: Cut each rested log into 4-5 equal pieces, depending on desired puff size. Take one piece, stand it on its cut end, and flatten it slightly with your palm. Then, roll it out into a circular disc, about 4-5 inches in diameter, ensuring the edges are slightly thinner than the center. You should see the swirl pattern.

Fill the Puffs: Place a spoonful of the cooled chicken filling in the center of each dough disc. Place one slice of hard-boiled egg on top of the filling. Fold the dough over to form a half-moon shape. Crimp the edges tightly to seal, either by hand or using a curry puff mold, creating a decorative pattern.

Preheat Oil: Heat 4 cups of cooking oil in a deep pot or wok to 300°F (150°C). It's important to fry at a lower temperature initially to ensure the pastry cooks through and becomes flaky.

Fry the Curry Puffs: Carefully place 3-4 curry puffs into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until the puffs are light golden brown and the layers begin to separate. Increase the heat slightly to 325°F (160°C) and continue frying for another 3-5 minutes until they are golden brown and crispy.

Drain and Serve: Remove the fried curry puffs with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.


Prepare Dough A (Fat Dough): In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup softened margarine, and 2 tablespoons cooking oil. Knead by hand until a cohesive, soft, and slightly yellowish dough forms. It should be smooth and pliable. Cover with plastic wrap and set aside.

Prepare Dough B (Water Dough): In a separate large bowl, combine 2 cups all-purpose flour, 1/2 teaspoon salt, 2 tablespoons cooking oil, and 3/4 cup warm water. Mix until a shaggy dough forms, then turn out onto a clean surface and knead for 10-15 minutes until the dough is smooth, elastic, and no longer sticky. Cover with plastic wrap and set aside.

Rest the Doughs: Allow both Dough A and Dough B to rest for at least 30 minutes at room temperature. This helps the gluten relax, making them easier to work with.

Prepare the Filling Base: In a food processor, blend the yellow onion, garlic cloves, and ginger until a smooth paste is formed.

Cook the Filling: Heat 3 tablespoons cooking oil in a large pan or wok over medium heat. Add the blended paste and sauté until fragrant and the oil separates (pecah minyak), about 8-10 minutes. This indicates the paste is well-cooked.

Add Spices and Chicken: Stir in 2 tablespoons meat curry powder and 1 teaspoon chili powder into the sautéed paste. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. Add the cooked and shredded chicken breast, mixing well to coat with the curry paste.

Finish the Filling: Add the boiled and finely diced or mashed potatoes to the pan. Mix thoroughly until all ingredients are well combined. Season with 1 teaspoon salt, or to taste. Stir in the chopped celery leaves or spring onions. Remove from heat and let the filling cool completely.

Assemble the Swirl Dough: Divide Dough B (water dough) into 4 equal portions. Roll each portion into a rectangle (approximately 8x10 inches). Divide Dough A (fat dough) into 4 equal portions. Flatten each portion of Dough A and place it in the center of each Dough B rectangle. Wrap Dough B around Dough A, sealing the edges completely.

Create the Swirl Layers: Take one wrapped dough ball. Roll it out into a long rectangle (about 4x12 inches). Roll the rectangle tightly into a log, starting from the shorter end. Repeat this process for all 4 dough balls. Cover the logs with plastic wrap and let them rest for 15 minutes.

Second Roll and Rest: Take each log and roll it out again into a longer, thinner rectangle (about 4x15 inches). Roll it tightly into a log once more. Repeat for all logs. Cover and rest for another 15 minutes. This double rolling creates the distinct swirl and flakiness.

Shape the Puffs: Cut each rested log into 4-5 equal pieces, depending on desired puff size. Take one piece, stand it on its cut end, and flatten it slightly with your palm. Then, roll it out into a circular disc, about 4-5 inches in diameter, ensuring the edges are slightly thinner than the center. You should see the swirl pattern.

Fill the Puffs: Place a spoonful of the cooled chicken filling in the center of each dough disc. Place one slice of hard-boiled egg on top of the filling. Fold the dough over to form a half-moon shape. Crimp the edges tightly to seal, either by hand or using a curry puff mold, creating a decorative pattern.

Preheat Oil: Heat 4 cups of cooking oil in a deep pot or wok to 300°F (150°C). It's important to fry at a lower temperature initially to ensure the pastry cooks through and becomes flaky.

Fry the Curry Puffs: Carefully place 3-4 curry puffs into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until the puffs are light golden brown and the layers begin to separate. Increase the heat slightly to 325°F (160°C) and continue frying for another 3-5 minutes until they are golden brown and crispy.

Drain and Serve: Remove the fried curry puffs with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.
