Curry Puff (vegetarian)

Ingredients(for 2 medium Curry Puffs per serving)

• 1 cup Whole wheat flour (tepung gandum)
• 1 medium Potato (diced)
• 1 small Carrot (finely diced)
• 1/2 medium Onion (chopped)
• 1/4 cup Green peas
• 1 stalk Lemongrass (finely minced, 'serai')
• 1 tbsp Curry powder (Malaysian style)
• 1/2 tsp Turmeric powder (serbuk kunyit)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil (or canola oil)
• 1/3 cup Water
• 1 Pandan leaf (optional, tied in a knot, 'daun pandan') - optional

Instructions

1. 1

   Prepare the dough by mixing whole wheat flour and a pinch of salt. Add 1 tbsp oil and rub until crumbly. Slowly add water, kneading into a soft, non-sticky dough. Cover and rest for 10 minutes.

   10 minutes

   Resting the dough helps it become more pliable for shaping.

2. 2

   Heat 1 tbsp oil in a non-stick pan. Sauté onions and lemongrass until fragrant. Add potatoes, carrots, and peas. Stir in curry powder, turmeric, black pepper, and salt. Cook for 5 minutes, adding a splash of water if needed.

   7 minutes

   Cut vegetables into small cubes for even cooking and texture.

3. 3

   Add pandan leaf (if using) and cook until vegetables are tender and mixture is dry. Remove pandan leaf and let filling cool.

   3 minutes

   Ensure the filling is not watery to avoid soggy pastry.

4. 4

   Divide dough into 4 balls. Roll each into a 3-inch circle. Place 1-2 tbsp filling in the center, fold over to form a half-moon, and pinch edges to seal.

   5 minutes

   Crimp edges decoratively to prevent filling from spilling.