At first... I thought making these swirl or layered curry puffs would be so mind boggling and difficult but I was OK... Few simple steps, wrap this, roll that, slice this and seal that...then off into a hot wok to be deep fried...
Nice afternoon delight with Malaysian black coffee...
- mince meat ... beef or chicken
- potatoes - diced
- onion - diced
- curry leaves
- 2 tablespoon curry powder
- 1 teaspoon cumin seeds- grounded
- salt and pepper
Saute the onion and curry leaves until fragrant. Add in mincemeat. Give it a good stir. Add curry powder and cumin. Stir for few minutes then add in potatoes...and stir fry until slightly on the dry side (a little bit mushy). Season to taste. Leave it to cool
I'll make it easier with my pictorial steps (FIG.1-4) above...going clockwise from top left hand corner..
Roll B into a ball and wrap with A...
shape to a rectangular, then use a rolling pin to flatten while maintaining a rectangular shape...to thickness of 1cm. Roll up from the short end... maintaining a tight roll (like making swiss roll)... leave it to rest for 20 minutes.
once you cut up the roll... you may be able to see the swirl ....
Divide into 20 pieces (cut into 1cm thickness)...flatten with your palm the swirl side up....
Fill up with the meat filling above and seal the edges.
Deep fry until golden brown...