Plain flour 250g
Cold water A bit
Bombay onion 1
Curry powder 4Tbsp
Salt 1 1/4 tsp
1. Pastry : Rub margarine into flour until it resembles bread crumbs. Add water and mix to form a pliable dough. Cover and leave to rest for 30 minutes.
2. Filling : Heat up oil, leaves Bombay onion until fragrant. Add potatoes, seasoning and cook until dry. Roll pastry into 2 mm thick, cut rounds. Put I tsp filling onto the pastry and fold into semi semi-circle. Pinch to make decorative edge.
3. Heat up oil for deep-frying, until golden brown. Dish and drain.
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