Step 1

In a bowl, mix salt and flour evenly. Set aside. Heat oil in a pan at high heat. Pour hot oil directly into the flour mixture. Mix well. Then add cold water and continue kneading until the dough comes together. Set dough aside in the refrigerator.

Step 2

Stir-fry onion slices and minced garlic with oil until fragrant. Add blended dried shrimps, curry leaves and curry powder. Then, add diced potatoes. Add enough water and simmer at low heat until the potatoes softened.

Step 3

Divide the dough equally into balls of ~ 35gm each. They may be refrigerated to ensure the dough is more manageable. Flatten dough until it is about 0.2cm thick. Place filling in the middle of the flattened dough.

Step 4

Fold sides together to create a semi-circle. Seal the sides by pinching the dough together. Using the pinch and fold technique as shown in the video, create the distinctive edge of curry puffs.

Step 5

Fry curry puffs at low to medium heat until golden brown. For later consumption, freeze uncooked curry puffs. Before freezing, separate them with a piece of cling wrap to prevent them from sticking together.