Curry Puff

Instructions

1. Prepare the dough
   In a large bowl, mix flour and salt. Rub in the margarine or butter until the mixture resembles breadcrumbs. Gradually add cold water and knead until you form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
2. Cook the filling
   Heat vegetable oil in a large pan over medium heat. Add onions and sauté until translucent. Add curry powder, turmeric, and cumin, stirring for 1 minute until fragrant. Add ground meat and cook until browned, breaking up any lumps.
3. Add vegetables
   Add diced potatoes to the pan and stir to coat with the spices. Add 1/4 cup water, cover, and simmer for 15 minutes until potatoes are tender. Add peas, sugar, and salt to taste. Cook for another 2 minutes, then remove from heat and let cool.
4. Form the puffs
   Divide the dough into 16 equal portions. Roll each portion into a thin circle about 4 inches in diameter. Place a tablespoon of filling in the center of each circle.
5. Seal the edges
   Fold the dough over to form a half-moon shape. Press the edges firmly and crimp with a fork or twist to seal completely. Make sure there are no openings to prevent the filling from leaking during frying.
6. Deep fry
   Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully lower the puffs into the hot oil and fry in batches until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.