Eid Delights: Spiral Curry Puffs Recipe

The perfect snack for teatime on that auspicious day!

Spiral Curry Puffs
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Spiral Curry Puffs (Karipap Pusing)

Having guests over for the upcoming Hari Raya? Why not make some curry puffs or better still, these spiral curry puffs to serve as snack or finger food for teatime on that auspicious day. This Spiral Curry Puffs (Karipap Pusing) recipe is definitely the one to try. Your guests will surely be impressed by these super addictive and gorgeous looking golden crisp potato-filled spiral shaped curry puffs.

Spiral Curry Puffs (Karipap Pusing)

Although a little tedious with the multiple steps, the spiral crusts created, add such a delectable crunch that stay crispy even when these curry puffs have cooled down. It certainly make these curry puffs SO … SO special. As always, ENJOY!

Spiral Curry Puffs (Karipap Pusing)

How To Make Spiral Curry Puffs, by Huang Kitchen

 Republished from www.huangkitchen.com

 

Ingredients:

  • 200 gram chicken breast, cut into cubes
  • 3 tbsp meat curry powder, add water to form into paste
  • 3 tbsp vegetable oil
  • 1 big onion, diced
  • 3 cloves garlic, minced
  • 3 eggs hard, boiled and cut into wedges
  • 300 gram orange sweet potatoes, cut into small cubes
  • 100 gram potatoes, cut into small cubes
  • 1 tbsp salt
  • 2 tbsp sugar
  • 2 cups warm water
  • 1 bunch curry leaves, minced

Water Dough Pastry:

  • 400 gram all-purpose flour, sifted
  • 2 eggs, room temperature
  • 100 ml warm water
  • 1/4 tsp salt

Oil Dough Pastry:

  • 200 gram all-purpose flour, sifted
  • 150 gram margarine, melted

 

Instructions:

1. Start by preparing the filling. Cut chicken into small pieces. Peel and cut the potatoes into small cubes. Dice big onion and mince garlic and curry leaves.

Spiral Curry Puffs - ingredients

2. Add enough water into curry powder and mix into a paste. Then hard boil the eggs and cut into small wedges.

Spiral Curry Puffs - Chilli paste   Spiral Curry Puffs - hard boil eggs

3. To cook the filling, heat up oil in pan and saute minced garlic and onion over medium heat till fragrant. Add in meat curry paste and stir fry till aromatic. Then add chicken cubes and cook for a few minutes. Next, slowly add in warm water and bring to a boil.

Spiral Curry Puffs - fry filling   Spiral Curry Puffs - fry filling  Spiral Curry Puffs - fry filling
4. Once boiled, add in all the cut potatoes and season with salt and sugar. Cover and cook till the potatoes have softened and the curry forms a dry curry mixture. Stir in minced curry leaves. And we’re done cooking the filling.
Spiral Curry Puffs - fry filling   Spiral Curry Puffs - fry filling   Spiral Curry Puffs - fry filling
5. Set aside to cool while you make the pastry for the curry puffs.
Spiral Curry Puffs - filling
6. To make the curry puff pastry, first make the WATER dough (flour, salt, eggs and water). Start by beating lightly 2 eggs. Then in a large mixing bowl knead sifted flour, salt, lightly beaten eggs and water  to form a soft dough. 
Spiral Curry Puffs - lightly beat eggs   Spiral Curry Puffs - mix water dough ingredients   Spiral Curry Puffs - soft dough
7. Cover and leave aside for at least 30 minutes. Divide WATER dough into 22 even pieces of 25g each.
Spiral Curry Puffs - soft white dough   Spiral Curry Puffs - soft white dough
8. Meanwhile, prepare the OIL dough. Combine sifted flour and melted margarine in a mixing bowl. Then divide into 22 even pieces of 15g each.
Spiral Curry Puffs - Oil dough   Spiral Curry Puffs - Oil dough   Spiral Curry Puffs - Oil dough
9. Flatten each piece of WATER dough into a flat circle. Wrap a piece of OIL dough with the dough. Repeat the same for the rest of the WATER and OIL dough. Cover with a damp cloth to prevent the dough from drying out.
Spiral Curry Puffs - wrap doughSpiral Curry Puffs - wrap doughSpiral Curry Puffs - Cover dough

10. For each of the combined dough, flatten and roll out into a long rectangular shape. Then roll up from one end to the other like a swiss roll. Turn it upright and flatten the dough again into a long rectangular shape. 

Spiral Curry Puffs - roll dough   Spiral Curry Puffs - roll dough   Spiral Curry Puffs - roll dough
11. Flatten the dough again into a long rectangular shape. Roll up like a swiss roll again and repeat for the rest of the combined dough. Then cut each rolled dough into two equal halves with a sharp knife.
Spiral Curry Puffs - flatten dough   Spiral Curry Puffs - roll dough   Spiral Curry Puffs - cut dough
12. Using a rolling pin, flatten each half of the cut dough and roll into a round shape with circles. Put curry meat filling and a slice of egg in the centre. Fold and shape into a half-moon and pinch the edges together to seal in the filling. Then pleat up the edges neatly and decoratively.
Spiral Curry Puffs - flatten dough   Spiral Curry Puffs - add filling   Spiral Curry Puffs - pleat decoratively
13. Repeat the same for the rest of the cut dough and we’re done making the curry puffs. To deep fry the curry puffs, heat up enough oil. In batches, gently lower the curry puffs, one at a time, into the hot oil and allow for gentle bubbling over medium heat till light golden brown.
Spiral Curry Puffs - repeat for all   Spiral Curry Puffs - deep fry puffs   
14. When done, remove the cooked curry puff from the hot oil with a strainer. Drain the crispy curry puffs on paper towels. And we’re done!
Spiral Curry Puffs - remove from oil   Spiral Curry Puffs - drain with paper towel
15. These curry puffs are best eaten shortly after deep frying when the curry puffs are warm but not hot. Enjoy!
Spiral Curry Puffs - Enjoy
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