Step 1

Before you start. make sure you have cold water on hand. (This is necessary for a flaky, crisp dough.)Mix the 3 flours in a heat-proof bowl and put aside.

Step 2

Heat up the oil and margarine in a pan or pot. When the mixture has all melted and is very hot, carefully pour it into the flours and use a wooden spoon to mix thoroughly. Note: If you use a metal bowl, note that the parts of the bowl in contact with the mixture will also heat up so you don't want to be touching them with your bare skin!

Step 3

Add cold water and mix with a wooden spoon till a soft dough forms. Note: If you decide to finish the kneading by hand (the dough doesn't stick and I like to do so to make sure there are no hidden flour pockets), make sure the dough is cool enough to be touched first!

Step 4

Cover the dough and rest for a minimum of 15 minutes. Note: Making the filling will take more than 15 minutes after accounting for the time needed for the mixture to cool down !

Step 5

Whilst the dough is resting, prepare the filling. Heat vegetable oil in a pan then fry the onion and curry leaves till the onion turns translucent.

Step 6

Add the diced potatoes and cook till golden. Add the curry powder and saute for 1 minute,

Step 7

Add enough water to cover the potatoes. If using, add the stock powder (for liquid stock, the amount of water should then be decreased correspondingly) and stir to mix thoroughly. Taste and add salt as required, then allow mixture to come to a boil.

Step 8

Simmer till the potatoes are slightly pasty and allow to cool

Step 9

Whilst the mixture is cooling, return to working on rolling out the dough. Make sure the rolling pin and surface you work on is floured or oiled to prevent the mixture from sticking. Divide the dough into 4 equal balls, leave 3 balls in the bowl and cover again. Note: I have a video on the curry puff dough rolling and wrapping process in the post. It will make things much clearer!

Step 10

Roll the 1 ball of dough that you have taken out into a cylindrical log, then cut (using a dough scraper or knife) into 6 approximately equal pieces. You can also use your hands to pinch out the 6 smaller pieces but this may result in more variation in the size of the dough.Note: this makes mini bite-sized puffs. Divide into fewer pieces if you want bigger bites!

Step 11

Roll out each piece of dough into a circle of about 9 cm diameter (approximately 2mm thick). Note: It will take practice to make the dough circular, but the more circular the dough is, the easier it is to wrap the curry puffs and the rounder your rolled-out dough.

Step 12

Place approximately 1 tablespoon of filling in the centre of the dough then fold the dough into half (to form a semi circle)Note: you could actually use up to 1.5 Tablespoons of filling, if you're good at wrapping! Beginners should start with a less ambitious amount as burst out filling burns easily :)

Step 13

Pinch the edges of the potato puff together in your preferred style. I like the pinch and fold method where you pinch the very end of the border, then fold it down. The dough here will be thicker (as there are now 2 layers) so pinch the dough and fold again. Repeat till you've reached the other end of the dough then plate.

Step 14

Once you've rolled and wrapped the 6 pieces of dough, repeat the folding Steps with the other 3 pieces of dough in the covered bowl.

Step 15

For freezing: The karipaps can be frozen at this stage for future use. If eating now, continue on.

Step 16

To eat now: prepare for deep frying by heating up a deep pot or wok half-filled with oil. Make sure the oil is hot enough before adding the curry puffs- to check, place a wooden chopstick into the oil. If many bubbles form around the chopstick, you can start deep frying. Tip: Don't add too many curry puffs at a time, or the temperature of the oil will drop.

Step 17

Once the curry puffs turn light brown, use a wire mesh to remove them from the oil and place them on a plate lined with kitchen towels to absorb any excess oil. Enjoy!