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Soak dried chillies in hot water for 5 minute. Rinse and blend together with shallots till fine. Mix in curry powder.
Heat oil in wok and saute chilly paste and curry leaves till fragrant.
Add in diced chicken, potatoes. Fry for 3 minutes on medium fire. Add in onions and water. Simmer for 5 minutes or until almost dry.
Remove to cool.
Mixed salt to water to make salt water.
Add salt water to flour gradually and slowly knead to form a nice white dough.
Divide into portions of 85 g each. Roll into a ball.
Add butter and ghee to flour and knead to form a dough.
Divide into 70 g (3 oz.) portion each.
Flatten the water dough and wrap the oil dough inside. Pinch the edges to seal it nicely.
Let dough rest for 10 minutes.
Using a rolling pin, roll out dough to form a rectangle of 20 x 11 cm. Working on the shorter end, slowly roll up tightly into a swiss roll.
Roll from the shorter end of the swiss roll to flatten dough. Slowly roll up from the shorter side to form a swiss roll.
Let dough rest for 10 to 15 minutes.
Repeat the process until you finished with the rest of the dough.
Cut dough into 4 pieces.
Roll a piece of the cut dough into a circle with rolling pin.
Put 1 Tbsp of filling in the centre.
Brush the edge with water and fold into half. Press the edge together and seal it. This will give you a half moon shape.
Pinch the edge of the puff with your thumb. Bring the back side forward and seal it with the front. Repeat the process. You should be able to get about 8-9 pleats.
Heat oil in wok or deep fryer. Oil must be very hot before putting in the puff and enough to cover to the puff.
Deep fry the puff on medium heat until golden brown.