Soak dried chillies in hot water for 5 minute. Rinse and blend together with shallots till fine. Mix in curry powder.

Heat oil in a wok and sauté the chili paste and curry leaves until fragrant. Add the diced chicken and potatoes, and fry for 3 minutes over medium heat. Then add the onions and water. Simmer for 5 minutes or until almost dry. Remove from heat and let cool.

Mix salt into water to create salt water. Gradually add the salt water to the flour, kneading slowly to form a smooth white dough. Divide the dough into portions of 85 g (3 oz) each and roll them into balls. Set aside.

Add butter and ghee to the flour and knead to form a dough. Divide the dough into portions of 70 g (2½ oz) each.

Flatten the water dough and wrap the oil dough inside. Pinch the edges to seal it well. Let the dough rest for 10 minutes.

Using a rolling pin, roll out the dough to form a rectangle measuring 20 x 11 cm (8" x 4"). Starting from the shorter end, roll it up tightly into a Swiss roll. Then, flatten the rolled dough slightly by rolling from the shorter end. Finally, roll it up again from the shorter side to form another Swiss roll.

Let the dough rest for 10 to 15 minutes. Repeat the process until you have finished with the remaining dough. Then, cut the dough into 4 pieces.

Roll a piece of the cut dough into a circle using a rolling pin. Place 1 tablespoon of filling in the center.

Brush the edge with water and fold the dough in half. Press the edges together to seal, forming a half-moon shape. Pinch the edge of the puff with your thumb, bringing the back side forward and sealing it with the front. Repeat this process to create about 8-9 pleats.

Heat oil in a wok or deep fryer until very hot, ensuring there’s enough oil to fully submerge the puffs. Deep fry the puffs over medium heat until golden brown.