Curry Potatoes Pau

While steaming the BBQ Mushroom Pau, I prepared the dough for Curry Potatoes Pau. I ran out of plain flour, so I used self raising flour and omitted the baking powder. This time I let the dough rested for 2 1/2 hours until it reached twice its' original size.




I am not good at shaping the pau like those sold in restaurants, so I thought of having some fun playing with the dough. I shaped the pau into curry puff look but the edges gave way after steaming. The pau was as large as the size of the palm of a hand because I rolled the dough thin enough to hold more fillings. The curry potatoes were not salty or very spicy, just nice, as far as my taste is concerned.




The only ingredients used to cook this curry potatoes filling were 2 big white washed potatoes (diced with skin), vegetarian curry powder, 2 stalks of curry leaves and 100 ml thick unsweetened soy milk. Stir fried until liquid drys up. Cool before using.