Curry Puff

Soak the dried red chilies in hot water for 5 minutes to soften.

Drain and rinse the softened chilies, then blend with the shallots until smooth.

Mix the curry powder into the blended chili-shallot paste and set the chili paste aside.

Heat the oil in a wok over medium heat.

Add the chili paste and curry leaves and sauté until fragrant.

Add the diced chicken and potatoes and stir-fry over medium heat for 3 minutes.

Add the onions and water, then simmer for 5 minutes or until the mixture is almost dry.

Season the filling with salt and sugar to taste.

Remove the filling from the heat and let it cool completely — this makes wrapping easier and keeps the pastry from getting soggy.

Dissolve the salt into the water to make a saltwater solution.

Gradually add the saltwater to the all-purpose flour, kneading slowly until a smooth, white dough forms — this is the water dough.

Divide the water dough into 85 g (3 oz) portions and roll each into a ball; set aside.

Add the butter and ghee to the remaining flour and knead until a dough forms — this is the oil dough.

Divide the oil dough into 70 g (2½ oz) portions.

Flatten a portion of water dough and wrap a portion of oil dough inside it, pinching the edges to seal well.

Let the wrapped dough rest for 10 minutes.

Roll the dough out into a rectangle about 20 x 11 cm (8 x 4 in), keeping the water dough and oil dough spread evenly for those flaky layers.

Starting from the shorter end, roll the dough up tightly to form a roll.

Flatten the rolled dough slightly, then roll it up once more from the shorter side to form another roll.

Let the dough rest for 10 to 15 minutes.

Repeat the rolling and resting process with the remaining water and oil dough portions.

Cut each rolled dough log into 4 pieces.

Roll one piece of dough into a circle using a rolling pin.

Place about 1 tablespoon of the filling in the center of the dough circle.

Brush the edge of the dough circle with water, then fold it in half over the filling to form a half-moon shape, pressing the edges together firmly so nothing leaks out during frying.

Pinch the sealed edge with your thumb, folding the back side forward and sealing it with the front, to create about 8-9 pleats around the curry puff.

Repeat with the remaining dough pieces and filling to shape all the curry puffs.

Heat a neutral, high smoke point oil (such as vegetable or canola oil) in a wok or deep fryer until hot, with enough oil to fully submerge the curry puffs.

Deep-fry the curry puffs over medium heat until golden brown.

Remove the curry puffs from the oil with a strainer and let them cool on a cooling rack, then serve warm.