Filling

• Soak dried chillies in hot water for 5 minute. Rinse and blend together with shallots till fine. Mix in curry powder.
• Heat oil in wok and saute chilly paste and curry leaves till fragrant.
• Add in diced chicken, potatoes. Fry for 3 minutes on medium fire. Add in onions and water. Simmer for 5 minutes or until almost dry.
• Remove to cool.

Dough

Water Dough

• Mixed salt to water to make salt water.
• Add salt water to flour gradually and slowly knead to form a nice white dough.
• Divide into portions of 85 g (3 oz)each. Roll into a ball.
• Leave aside.

Oil Dough

• Add butter and ghee to flour and knead to form a dough.
• Divide into 70 g (2½ oz.) portion each.

To make spiral skin

• Flatten the water dough and wrap the oil dough inside. Pinch the edges to seal it nicely.
• Let dough rest for 10 minutes.
• Using a rolling pin, roll out dough to form a rectangle of  20 x 11 cm (8" x 28" inches). Working on the shorter end, slowly roll up tightly into a swiss roll.
• Roll from the shorter end of the swiss roll to flatten dough. Slowly roll up from the shorter side to form a swiss roll.
• Let dough rest for 10 to 15 minutes.
• Repeat the process until you finished with the rest of the dough.
• Cut dough into 4 pieces.

To fill and shape puff

• Roll a piece of the cut dough into a circle with rolling pin.
• Put 1 Tbsp of filling in the centre.
• Brush the edge with water and fold into half. Press the edge together and seal it. This will give you a half moon shape.
• Pinch the edge of the puff with your thumb. Bring the back side forward and seal it with the front. Repeat the process. You should be able to get about 8-9 pleats.
• Heat oil in wok or deep fryer. Oil must be very hot before putting in the puff and enough to cover to the puff.
• Deep fry the puff on medium heat until golden brown.