Curry Puff (potato)

Ingredients(for 2 medium curry puffs per serving)

• 2 medium Potatoes (Kentang)
• 1 small Onion (Bawang besar)
• 1/4 cup Frozen peas (Kacang peas) - optional
• 2 tablespoons Curry powder (Serbuk kari)
• 6 leaves Curry leaves (Daun kari) - optional
• 1 stalk, finely chopped Lemongrass (Serai) - optional
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper (Lada hitam)
• 1 tablespoon Olive oil (Minyak zaitun)
• 1 cup All-purpose flour (Tepung gandum)
• 1/4 cup Cold water (Air sejuk)
• 1, tied into knot Optional: Pandan leaf (Daun pandan) - optional

Instructions

1. 1

   Prepare the dough: In a bowl, mix all-purpose flour and a pinch of salt. Gradually add cold water, kneading until a smooth, soft dough forms. Cover and rest for 10 minutes.

   10 minutes

   Resting the dough makes it easier to roll and ensures a flaky texture.

2. 2

   Boil potatoes until tender. Peel and dice them into small cubes.

   5 minutes

   Cut potatoes into small cubes for a quicker cook and more even filling.

3. 3

   Heat olive oil in a pan. Sauté onion, lemongrass, and curry leaves (if using) until fragrant. Add curry powder, stir for 1 minute.

   3 minutes

   Don’t burn the curry powder—just toast lightly to release aroma.

4. 4

   Add diced potatoes and peas, season with salt and black pepper. Stir and cook until mixture is dry and well coated. Remove pandan leaf before filling (if used).

   5 minutes

   Ensure the filling is dry to prevent soggy pastry.