To make the pastry: Combine the plain flour, margarine and cooking oil in a large mixing bowl, gradually add in water and knead the mixture into a firm dough. Shape the pastry into 3mm thick and cut in round shape, cover with cling wrap and rest for 20 minutes.. Fold the dough into half to wrap the filling. Close the fold by bringing the edges together. Starting from one end of the pastry, pinch the sides using your index finger and thumb. Fold the pinched dough halfway. Continue to pinch and fold until the end of the pastry to create the pattern of curry puff. Pinch and fold.

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Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet. In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.. Fill up a fairly deep medium-sized pot or skillet with enough oil to submerge the puffs, or to a depth of 3-cm/1 1/2 inches (for safe frying, the pot used should be deep enough to leave 1 1/2 - 2 inches above the oil level). Heat oil over low-medium heat to a temperature between 170°C to 180°C (350°F to 360°F).