Special Malaysian Delight Cook Out Session

Fried Curry Puffs

We were at a friend's place the other day for a cook out session. We were showing this friend how to make the popular Malaysian Curry Puff from scratch. And coincidentally, they have also cooked up some delicious Curry Chicken and Vegetable Curry for lunch with Roti Chennai. So, the theme for that day seems to be, "Curry". Although, the session was supposedly to be a cook out event but due to the non permitting weather, it turned into cooking in the kitchen. Furthermore, and luckily only four friends were able to participate in this cook out session.

Curry Chicken

We started with preparing the stuffings for the curry puff first. In the hot wok, drop about five spoons of cooking oil then followed with two pounds of finely chopped potatoes. Fry the potatoes until cooked and introduce some finely chopped chicken meat. Stir and mix the potatoes with the chicken meat so that they are evenly spread. Add in about three spoonful of curry powder and stir until the mix are evenly coloured. Sprinkle some salt for taste then add the two pounds of finely chopped onions. The onions don't have to be really cooked as it will be cooked when the puffs are fried.

Roti Chennai

Stir the mix and transfers to a bowl to rest. As for the dough, mix and knead five cups of self-rising flour with two cups of water, one cup of butter or margarine and a pinch of salt. Once the dough is ready, use a rolling pin, roll the dough to thin sheets that can be used for wrapping the potato and chicken curry stuffing. We use the curry puff plastic mould to make consistent size curry puffs. This curry puff moulds are available in Asian Grocery or shops that sells kitchen wares. Sometimes they are also call Perogy moulds (for making Greek Perogies).

Chicken Curry and Vegetable Curry on Roti Chennai

Once the curry puffs are all wrapped, then clean, dry and add more cooking oil in the wok. The curry puffs should be immersed completely in the cooking oil to allow them to be cooked evenly. Once they turn golden brown, transfer them into a serving plate. After the curry puffs were all fried, we ate lunch. The curries were already prepared and cooked before we even arrived at the friend's home. She was pan frying the roti Chennai as we were preparing the curry puffs. So, we could have the Roti Chennai fresh from the pan. And it was an awesome lunch and a cook out session.