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1
Place unmarked ingredients in the bread maker and let it complete the first rise.
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2
If your bread maker has pizza dough program, then please choose this one.
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3
If you prefer to knead by hand, put flour in the bowl first.
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4
Then add sugar and dry yeast on one side and salt on the opposite side.
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5
Pour water onto dry yeast - make sure the water is warm to the touch.
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6
Throw the dough down and knead well, then allow to rise for 45 minutes at 40C.
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7
Meanwhile put leftover curry in a saucepan and cook over medium heat to evaporate the moisture.
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8
Mash the potato and carrot so that they thicken more easily.
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9
If curry is still runny, I suggest adding a tablespoon of flour.
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10
The best consistency will be when you lift curry up and a firm peak remains.
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11
Now deflate the dough and divide into 8 portions.
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12
Form into balls and cover with well-wrung out kitchen towel.
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13
Let them rest for 10 minutes.
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14
Stretch the dough and fold 3-5 times to get rid of any air.
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15
Roll the dough to about 18 cm x 15 cm, but do not stretch it too thin.
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16
Try not to dust the surface of dough as you roll.
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17
It is better if it remains a little sticky.
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18
Next put curry on one half of the dough, but keep the edge clear!
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19
Now fold the other half of the dough over the curry.
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20
Close the seam using your thumb and index finger.
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21
Place seam side down on a baking tray lined with parchment paper.
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22
Lightly spray the rolls with water allow to rise for 15 minutes at 40C using your oven's proving setting.
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23
If you let them rise a second time they will be large, so If you prefer not to let them rise, you can skip this process.
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24
Turn the dough over in the palm of your hand and check that there are no holes in the surface of the dough.
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25
If so, close them with your fingers!
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26
Brush the ingredients marked on the dough and put this side down on the panko.
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27
Then brush the top side also with the ingredients marked and coat with panko.
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28
Your hands should not get too messy this way.
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29
Deep fry with oil at 180C until golden brown.
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30
If you are counting calories, allow dough to rise for 40 minutes the 2nd time.
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31
Coat them with panko and bake, rather than fry, in the oven at 200C for 10 minutes.
