2 onions, peeled and chopped
4 cloves garlic, peeled and chopped
3 green chillies, coarsely chopped or sliced
500 g (1 lb) yellow potatoes (don't use Russets or other floury varieties) peeled and cubed
3 tbsp curry powder
400 ml (2 cups) water
1 tsp salt
1 tsp sugar
Heat 5 tablespoons vegetable oil then fry the onions and garlic until fragrant and translucent. Add green chillies and fry until limp.
Add the potatoes and stir for about 3 minutes then add the curry powder. Stir another 3 minutes or so, then add water, salt and sugar and stir well. Bring to a boil then lower heat and simmer partially covered until potatoes and tender and curry is very thick. This should take about 20 minutes. Stir from time to time, to prevent sticking and burning, especially as curry begins to thicken.
Turn off heat and let curry cool completely.
2/3 tsp salt
125 ml (2/3 cup) water
300 g (3 cups) plain flour
2 tbsp vegetable oil
Put salt and water in a mixing bowl and stir until salt dissolves.
Add the remaining ingredients and mix then knead to a smooth and pliable dough.
Divide dough into 2 equal balls and cover. Set aside while you prepare the oil dough.
150 g (1 1/2 cups) plain flour
90 g (2/3 cup) cold, firm butter, cubed ( I used margarine)
Put flour into a mixing bowl and cut the butter in with a pastry cutter or blender until mixture is crumbly.
Work mixture with fingers into a soft and very slightly sticky dough.
Shape into two equal balls and rest covered, in the fridge for 30 minutes.
1. Take each ball of oil dough and enclose completely in the balls of water dough. Pinch to seal securely.
2. Flatten ball and shape into a square. Roll out to a long rectangle as thin as possible, without tearing and gently pierce any air bubbles with the point of a small, sharp knife that arise.
3. Roll up the rectangle tightly like a Swiss roll, beginning at the short side nearest to you.
4. Give the roll a quarter turn so that the one coiled end is facing you. Flatten the roll with a rolling pin and roll out to a long rectangle, as thin as you can manage, without tearing the pastry.
5. Give the rectangle a quarter turn so the rectangle now has a landcape (horizontal orientation) and roll up again tightly like a Swiss roll. The seam should be down. Roll gently back and forth to secure the seam, ensuring you end with the seam down.
6. Using a very sharp knife, cut across the roll into 2 cm thick slices. You should end up with about 10 (at most 12) equal pieces. Cover pieces and set aside.
7. Repeat steps 2 - 6 with the other ball of double dough.
8. Turn each piece of dough cut side up so you can see the spiraling layers. Lightly dust work surface and dough with flour. Flatten each disc (still spiral side up) and roll out to a disc large
enough to cover the inside of the curry puff mould.
9. Transfer dough to mould and fill centre with about 1 tablespoon of curry filling. Fold mould into two to seal the puff, pressing firmly on the edges to make a deep imprint on the pastry edge.
10. Gently release puff from mould. Repeat with the remaining dough and filling until all are filled.
11. Heat enough oil for deep frying until moderately hot. Fry 3 or 4 puffs at a time over moderate heat until golden. Remove from oil and drain on kitchen paper before serving.
Note : To get an even colour and distinct layering and puffing of the pastry, heat the oil until quite hot then lower heat to medium just before lowering in puffs.