Learn from us: Recipes Curry Puff Veggie

Ingredient A (Outer Dough) :

• 300 gr All-Purpose Flour
• 80 ml FILMA^® Cooking Oil (hot)
• 100 – 120 ml Cold Water
• 1 tsp Granulated Sugar
• ¼ tsp Salt

Mix all ingredients until well combined. Shape into a ball and rest for 15 minutes. Divide into 5 equal balls.

Ingredient B (Inner Dough) :

• 100 gr All-Purpose Flour
• 30 gr Rice Flour
• 80 gr Palmboom^® Margarine

Mix all ingredients until well combined. Shape into a ball and rest for 15 minutes. Divide into 5 equal balls.

Ingredient C (Filling) :

• 100 gr Carrot (diced)
• 2 pcs Potato (diced)
• 1 pack Corn Vermicelli (soaked)
• 2 pcs Shallot (mashed)
• 1 clove Garlic (mashed)
• Salt, Granulated Sugar, Ground Pepper, and Seasoning to taste

Sauté the mashed spices, then add Carrot, Potato, and Vermicelli. Add Granulated Sugar, Salt, Ground Pepper, and Seasoning. Cook until done. Taste test, then remove from heat and set aside.

Ingredient D :

• 1 kg FILMA^® Goodfry Deep Frying Fat (For frying)

Instructions :

• Take Dough A, flatten it, then place Dough B in the center. Fold like an envelope, roll out, fold, and roll again. Repeat about 3 times. Roll into a log and set aside.
• Cut the log into 5 pieces and gently flatten each piece. Fill with the vegetable filling, top with another flattened piece, seal and twist the edges. Repeat until all pieces are used, or shape into traditional pastel form.

Fry over medium heat using deep frying technique with FILMA^® Goodfry Deep Frying Fat to bring out the layered texture. Drain and serve.