Soak the dried red chilies in hot water for about 15 minutes until soft. Blend with shallots into a smooth paste.

Heat oil in a pan over medium heat, sauté the mixture, adding curry leaves.

Incorporate chicken and diced potatoes, stirring until cooked and the mixture is dry, about 10-12 minutes. Let cool.

Combine all-purpose flour and a pinch of salt in a large bowl. Add water gradually to form a smooth dough.

Knead for about 5 minutes, cover with a damp cloth to prevent drying.

Mix additional flour, unsalted butter, and ghee in another bowl until crumbly.

Knead briefly until smooth, divide into smaller pieces and shape into balls.

Flatten a ball of water dough, place an oil dough ball in the center, and wrap the water dough around it, sealing tightly.

Rest the dough pockets at room temperature for about 10 minutes.

Roll each dough pocket into a long rectangle, fold it to create layers, and roll to a thin sheet.

Cut into small circles using a pastry cutter or cup.

Place a spoonful of cooled filling on a dough circle, fold over to form a half-moon, pinch edges to seal.

Repeat for remaining dough circles and filling, ensuring tight seals.

Heat oil to 180°C (350°F). Fry curry puffs for about 4-5 minutes until golden brown, turning occasionally.

Transfer to paper towel-lined rack to drain excess oil before serving warm.