Kamba Jumbo Puffs

Mix all-purpose flour, yeast, sugar, and salt in a bowl.

Add warm water and melted butter to the dry ingredients and knead until smooth.

Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour.

Heat oil in a skillet over medium heat and sauté chopped onion and garlic until fragrant.

Add diced shrimp, green bell pepper, and carrot to the skillet and cook until shrimp is pink.

Stir in curry powder and black pepper, then remove from heat and let the filling cool.

Preheat oil in a deep fryer or large pot to 350°F.

Roll out the dough on a floured surface and cut into circles.

Place a spoonful of the shrimp filling in the center of each dough circle.

Fold the dough over the filling to create a half-moon shape and seal the edges.

Fry the puffs in hot oil until golden brown, about 3-4 minutes per side.

Remove from oil and drain on paper towels.

Serve warm as a snack or appetizer.

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