We also make pieces of plain curry puff skin as some like it without filling. See pic below.

💡 Click on the link below for the Filling 👇🏻

💡 This puff can be made into vegetarian as well. Use your preferred vegetarian filling or omit meat/chicken completely.

A. BUTTER DOUGH
1. Grate the butter - we use soft but (still) cold butter.
2. Measure vegetable shortening. We microwave our shortening as it's harden after after long refrigeration.
3. Place all ingredients for butter dough in a mixing bowl. Mix until well-combined and knead into a soft dough. Cover and set aside.

B. OIL DOUGH
1. Prep and measure all ingredients to make oil dough.
2. Heat oil. While oil heating, mix salt and flour in a mixing bowl.
3. Add hot oil to the flour mixture.
4. Using wooden spatula or chopstick, mix and combine all ingredients.
5. Start with a cup of water. Add water in small batches. Mix well. Add few tablespoons more of water until you have a soft and pliable dough.

Divide each dough into equal portions, then roll each part or portion into round balls.

Note: We divide both butter and oil dough into 8 equal portions. See pic below for reference.

Cut the long-rolled dough into equal parts, preferably a bit thick, see pic below.

Lightly dust your working surface with some flour again. Flatten the cut dough into a disc. Be careful as to not spread it too thin.

Add small portion of filling and then fold it into half. Pinch and twist the edge to seal. See clip below.

To pleat, alternatively, you can press the folded edge of the puff first to seal it. Then start pleating by pinching and folding. Repeat the process with the rest of the disc.

Reminder:
Work on one dough at a time and cover the rest of the dough to keep them from drying.

Heat enough oil in a wok over medium heat. Deep-fry the puffs until golden brown. Drain on paper towels or cooling rack.

Below are the pic of our puffs with and without filling (we fry the flatten disc).

Serve warm!

Notes:
1. Use deep frying pan & lot of oil to deep fry the puffs (enough to completely cover the puffs). Little oil will cause the puffs to fry unevenly and you will have dark burn patches on the puff skin when it's in contact with the bottom part of the pot.

2. Fry in small batches.

3. Always preheat the oil before frying. Use medium to high heat for deep frying. Test the temperature with a wooden chopstick. If bubbles appear around it, then the oil is ready.