Step 1

Start by preparing the curry puff filling. Cut chicken into small pieces. Peel and cut the potatoes (sweet potatoes and normal potatoes) into small cubes. Dice big onion and mince garlic and curry leaves.

Step 2

Add enough water into curry powder and mix into a paste.

Step 3

Hard boil the eggs and cut into small wedges and set aside.

Step 4

To cook the filling, first heat up oil in pan, then saute minced garlic and onion over medium heat.

Step 5

Add in meat curry paste and stir fry till aromatic.

Step 6

Add chicken cubes and cook for a few minutes. Make sure the chicken is entirely coated in the curry paste.

Step 7

Then slowly add in the warm water. Bring the liquid to a boil.

Step 8

Once boiled, add in all the cut potatoes.

Step 9

Season with salt and sugar.

Step 10

Cover and cook till the potatoes have softened and the curry forms a dry curry mixture.

Step 11

Stir in the minced curry leaves.And we're done with the curry puff's filling.

Step 12

Set aside to cool while you make the pastry for the curry puffs.

Step 13

To make the curry puff pastry, have ready the WATER dough (flour, salt, eggs and water) and OIL dough (flour and melted margarine).

Step 14

Lightly beat the 2 eggs.

Step 15

Combine sifted flour, salt, lightly beaten eggs and water in a large mixing bowl and knead to form a soft dough.

Step 16

Knead well until smooth.

Step 17

Cover with tea towel and leave aside for at least 30 minutes.

Step 18

Meanwhile, prepare the OIL dough. Combine sifted flour and melted margarine in a mixing bowl.

Step 19

Blend in the melted margarine to form a soft dough.

Step 20

Divide into 20 - 22 even pieces of 15g each.

Step 21

Then, divide rested WATER dough into 22 even pieces of 25g each.

Step 22

Flatten each piece of WATER dough into a flat circle. Place a piece of OIL dough in the centre.

Step 23

Gather edges of WATER dough to enclose the OIL dough. Repeat the same for the rest of the WATER and OIL dough.

Step 24

Cover the combined WATER and OIL dough with a damp cloth to prevent the dough from drying out.

Step 25

For each of the combined dough, flatten and roll out on a lightly floured surface into a long rectangular shape with a rolling pin.

Step 26

Roll up from one end to the other like a swiss roll.

Step 27

Turn the rolled dough upright.

Step 28

Flatten out the dough again into a long rectangular shape.

Step 29

Roll up like a swiss roll again. Repeat for the rest of the combined dough.

Step 30

Cut each of the small rolled dough into two equal halves with a sharp knife. The circles can be clearly seen on each piece of the cut dough.

Step 31

To flatten each half of the cut dough, place cut side DOWN on lightly floured surface.

Step 32

Using a rolling pin, press it flat and shape into a round shape with circles.

Step 33

Position the flatten dough with circles sits like a half-moon before adding filling in centre.

Step 34

Put 1 tablespoon of curry meat filling and a slice of egg in the centre of the flattened UNCUT side.

Step 35

Fold and shape into a half-moon and pinch the edges together to seal in the filling.

Step 36

Pleat up the edges neatly and decoratively.

Step 37

Repeat the same for the rest of the cut rolled dough and we're done making the curry puffs. Then prepare to deep fry the curry puffs.

Step 38

Heat up enough oil for deep frying. Sizzle some curry leaves in the hot oil to add flavour to the oil. Remove the curry leaves once they crisp up.

Step 39

In batches, gently lower the curry puffs, one at a time, into the hot oil and allow for gentle bubbling over medium heat till light golden brown.

Step 40

Turn the curry puffs ONLY when one side is near light brown and crispy. Continue to deep fry on the other side until cooked.

Step 41

Remove the cooked curry puff from the hot oil with a strainer.

Step 42

Drain the crispy curry puffs on paper towels. And we're done!

Step 43

These curry puffs are best eaten shortly after deep frying when the curry puffs are warm but not hot. Enjoy!