Soak the dried chilies in hot water for 5 minutes. Rinse them thoroughly, then blend along with the shallots until smooth. Combine this mixture with the meat curry powder and set the chili paste aside.

Sauté the chili paste and curry leaves in a hot wok with the oil until it becomes fragrant, about 2-3 minutes.

Add the diced chicken and potatoes to the wok, stir-frying over medium heat for about 3 minutes.

Incorporate the diced onions and water, simmer for 5 minutes or until almost dry. Add salt and sugar to taste, remove from heat, and allow to cool.

Make a saltwater solution by adding salt to the water. Gradually incorporate this into the flour, kneading until a smooth dough forms. Divide into 85 g portions and roll into balls.

Combine the butter and optional ghee with the remaining flour, then knead until a dough forms. Divide into 70 g portions.

Wrap the oil dough: Flatten a water dough ball and place the oil dough inside, pinching the edges firmly. Let it rest for about 10 minutes.

Roll out the wrapped dough into a rectangle of about 20 x 11 cm. Roll tightly to form a log and flatten slightly. Roll up again from the same end.

Rest the dough for another 10-15 minutes, then cut each piece into 4 segments.

Shape one piece into a circle, place 1 tablespoon of the cooled filling in the center.

Seal by brushing edges with water, folding in half, and pressing edges together firmly. Create decorative pleats.

Repeat plural pleating process to form 8-9 pleats on each curry puff.

Heat oil in a wok until hot enough to fry, deep fry over medium heat until golden brown, about 5-7 minutes.

Drain puffs from the oil and allow to cool on a rack. Serve warm.