Instructions

• Soak 15 dried red chilies (seeded) in hot water for 5 minutes. Drain, rinse, then place the chilies and 8 peeled shallots in a blender and process until smooth. Transfer the smooth paste to a bowl and stir in 2–3 tablespoons meat curry powder. Set the chili paste aside.
• Heat 5 tablespoons oil in a wok over medium heat. Add the chili paste and 5 curry leaves and sauté until fragrant (about 1–2 minutes), stirring so the paste does not burn.
• Add 1 kg chicken (cut into small pieces) and 1 kg potatoes (cut into small pieces) to the wok. Stir-fry for 3 minutes to coat with the paste.
• Add 500 g diced yellow onions and 125 ml water. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture is almost dry (about 5 minutes). Season to taste with salt and sugar. Remove the filling from the heat and allow it to cool completely before using.
• Dissolve 1.5 teaspoons salt in 335 g water to make the saltwater solution.
• Make the water dough: place 900 g all-purpose flour in a large bowl. Gradually add the saltwater solution while mixing/kneading until a smooth, cohesive, white dough forms. Divide this dough into portions of 85 g each and roll each portion into a ball. Set these water-dough balls aside.
• Make the oil dough: put 730 g flour in a separate bowl. Add 340 g unsalted butter and 20 g ghee (optional) to the flour and work the fat into the flour until a cohesive dough forms (the fat should be fully incorporated). Divide this oil dough into portions of 70 g each and roll each portion into a ball.
• Assemble wrapped doughs: take one 85 g water-dough ball, flatten it into a disc with your palm or a rolling pin. Place one 70 g oil-dough ball in the center of the disc, wrap the water dough around the oil dough completely, and pinch the edges to seal. Repeat for all dough balls.
• Let the sealed dough balls rest for 10 minutes.
• For each rested sealed ball, use a rolling pin to roll it into a rectangle approximately 20 x 11 cm (8" x 4"). Starting from the short edge, roll the rectangle tightly into a log. Flatten that log slightly and roll it again from the short edge to form a second, tighter roll. Repeat for all sealed balls.
• Let the rolled logs rest for 10–15 minutes.
• Cut each rolled log into 4 equal pieces.
• Working with one piece at a time, use a rolling pin to roll it into a flat circle large enough to hold 1 tablespoon of filling.
• Place 1 tablespoon of the cooled filling in the center of the circle. Moisten the rim of the dough with a little water. Fold the dough over to form a half-moon and press the edges to seal.
• Create pleats along the sealed edge: starting at one end of the half-moon, make about 8–9 small pleats by folding a small section of the back side forward and pressing to join with the front, working toward the other end until the edge is neatly pleated and fully sealed. Repeat for all pieces.
• Heat enough oil in a wok or deep fryer to fully submerge the curry puffs. When the oil is hot (medium heat), deep-fry the curry puffs in batches until golden brown on both sides. Remove with a slotted spoon or strainer and drain on a cooling rack or paper towels.
• Let the curry puffs cool slightly and serve warm.