Mah Curry Puff

Ingredients

Water Dough:
350 gm of flour
about 3/4 dl of oil
about 1 1/2 dl of water
pinch of salt to taste

Grease Dough:
180-200 gm of flour
100-130 gm of margarine/butter (I prefer margarine it's easier to work with and doesn't taste too heavy, plus you can make this ultimately vegan without using any form of animal product)

Filling:
2-3 Large potatoes diced to about 0.5 cm cubes or smaller but not minced. (preferable all purpose potatoes, the hard ones take too long to cook and the mashed type...well you know <_<)

Other:
1 litre of oil for frying

Method:

Let's start with the filling since it takes a bit longer to prepare. Put oil in a large wok or frying pan and heat until medium hot. Reduce the heat and add in garlic and onions. Fry until soft. Put in the curry paste and curry leaves and fry until fragrant in low heat (about 3 mins should be enough to avoid drying). Now increase the heat to medium -high and throw in the potatoes and a bit of water at a time and keep frying until potatoes are cooked. Towards the end add the sugar and salt. Taste and adjust to your liking. (Note: I use sugar to bring out the taste of the potatoes, you may reduce the amount as this filling is not meant to be too sweet or else it'll be curry dessert and it's not that nice <_<).

Water dough: Mix all ingredients together and knead into a firm dough.

Grease dough: Pinch melted margarine into flour and mix into a firm dough.

Split both water dough and grease dough to equal amounts of little doughs (around 4 balls?). Water dough is approximately 1 1/2 times bigger than the grease dough.

O - size of water dough (not to scale :P)
o- Size of grease dough (not to scale :P)

Wrap the grease dough inside the water dough and seal them and leave under cling wrap to avoid drying until all dough is completed.

Now take one of the dough balls and flatten it into a long oval sort of like a flat loaf (or shape of naan bread with even ends) avoid breaking the dough so that the grease dough reveals. Now roll the dough like you would a swiss roll tugged in tigthly avoiding air in between. Use a sharp knife and cut the roll into 1 cm cookie like slices. After all the rolls are cut, flatten the cookie like slices into a nice round pastry crust and put about 1-2 tsp of filling in each, fold in half and pleat the sides to seal. Avoid stretching the dough too much since broken dough makes holes that would cause hell while frying as the filling touches the oil and POPS!. Otherwise wear a biohazard or space suit while frying to avoid oil burns.