So I tried making epok-epok, or curry puffs again. This time I used another recipe and in smaller quantities I feel makes for a much better batch. Also, really, while being stuck at home, there’s only the five of us. And we get sick of eating the same foods so I try now to cook smaller portions.
The dough. I used 2 cups plain flour and 1 tsp of salt. Place them in a bowl. Then on the stove heat two heaped tablespoons of margarine. I used this cheap Planta brand which was a childhood staple back in the 80s before we began importing all the butter and margarine from Australia. Frankly, I didn’t like at all the smell of the melted vegetable margarine. Next time I’ll use real butter instead.
Anyway, into the bowl of flour goes the hot fat. Mix with a spoon till the liquid fat is thoroughly mixed. Add small amounts of water and mix to form a soft dough. By now you’ll need to use your hand. Knead till about smooth and then leave the dough to rest.
For the filling, the traditional way is to use potatoes. I had 5 potatoes cubed very small. Sautéed in oil blended garlic and onions. Add a tablespoon of meat curry powered mixes with water. Then add a tablespoon of ground cumin. Add the potatoes and cook till soft. Add water if the mixture becomes dry. I added also strips of meat that I had from the morning’s meat curry that we ate with roti prata (Indian fried bread). Make sure the mixture is not dry. Leave to cool.
Pinch small balls of dough, flatten and then roll out thin into a disc. Add the filling, fold and then fold in the edges.
Fry till golden brown in medium hot oil.