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Spiral Curry Puffs (Karipap Pusing 螺旋咖喱角)
These unique Spiral Curry Puffs is a very popular tea-time snack especially for special occasions. The shell-like crusts add such a crispy crunch that is so addictive that you may not be able to stop after taking a bite.
    Servings Prep Time
    42curry puffs 1.5hours
    Cook Time Passive Time
    15minutes 30minutes
    Servings Prep Time
    42curry puffs 1.5hours
    Cook Time Passive Time
    15minutes 30minutes
    Water Dough Pastry:
    Oil Dough Pastry:
    1. Start by preparing the curry puff filling. Cut chicken into small pieces. Peel and cut the potatoes (sweet potatoes and normal potatoes) into small cubes. Dice big onion and mince garlic and curry leaves.
    2. Add enough water into curry powder and mix into a paste.
    3. Hard boil the eggs and cut into small wedges and set aside.
    4. To cook the filling, first heat up oil in pan, then saute minced garlic and onion over medium heat.
    5. Add in meat curry paste and stir fry till aromatic.
    6. Add chicken cubes and cook for a few minutes. Make sure the chicken is entirely coated in the curry paste.
    7. Then slowly add in the warm water. Bring the liquid to a boil.
    8. Once boiled, add in all the cut potatoes.
    9. Season with salt and sugar.
    10. Cover and cook till the potatoes have softened and the curry forms a dry curry mixture.
    11. Stir in the minced curry leaves. And we’re done with the curry puff’s filling.
    12. Set aside to cool while you make the pastry for the curry puffs.
    13. To make the curry puff pastry, have ready the WATER dough (flour, salt, eggs and water) and OIL dough (flour and melted margarine).
    14. Lightly beat the 2 eggs.
    15. Combine sifted flour, salt, lightly beaten eggs and water in a large mixing bowl and knead to form a soft dough.
    16. Knead well until smooth.
    17. Cover with tea towel and leave aside for at least 30 minutes.
    18. Meanwhile, prepare the OIL dough. Combine sifted flour and melted margarine in a mixing bowl.
    19. Blend in the melted margarine to form a soft dough.
    20. Divide into 20 – 22 even pieces of 15g each.
    21. Then, divide rested WATER dough into 22 even pieces of 25g each.
    22. Flatten each piece of WATER dough into a flat circle. Place a piece of OIL dough in the centre.
    23. Gather edges of WATER dough to enclose the OIL dough. Repeat the same for the rest of the WATER and OIL dough.
    24. Cover the combined WATER and OIL dough with a damp cloth to prevent the dough from drying out.
    25. For each of the combined dough, flatten and roll out on a lightly floured surface into a long rectangular shape with a rolling pin.
    26. Roll up from one end to the other like a swiss roll.
    27. Turn the rolled dough upright.
    28. Flatten out the dough again into a long rectangular shape.
    29. Roll up like a swiss roll again. Repeat for the rest of the combined dough.
    30. Cut each of the small rolled dough into two equal halves with a sharp knife. The circles can be clearly seen on each piece of the cut dough.
    31. To flatten each half of the cut dough, place cut side DOWN on lightly floured surface.
    32. Using a rolling pin, press it flat and shape into a round shape with circles.
    33. Position the flatten dough with circles sits like a half-moon before adding filling in centre.
    34. Put 1 tablespoon of curry meat filling and a slice of egg in the centre of the flattened UNCUT side.
    35. Fold and shape into a half-moon and pinch the edges together to seal in the filling.
    36. Pleat up the edges neatly and decoratively.
    37. Repeat the same for the rest of the cut rolled dough and we’re done making the curry puffs. Then prepare to deep fry the curry puffs.
    38. Heat up enough oil for deep frying. Sizzle some curry leaves in the hot oil to add flavour to the oil. Remove the curry leaves once they crisp up.
    39. 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.
    40. Turn the curry puffs ONLY when one side is near light brown and crispy. Continue to deep fry on the other side until cooked.
    41. Remove the cooked curry puff from the hot oil with a strainer.
    42. Drain the crispy curry puffs on paper towels. And we’re done!
    43. These curry puffs are best eaten shortly after deep frying when the curry puffs are warm but not hot. Enjoy!
    Recipe Notes

    Divide WATER dough and OIL dough into equal pieces. You can choose any size but WATER dough must be bigger than OIL dough.

    The curry puffs are suitable for freezing and fried just before serving. Place the curry puffs on plastic sheets and set each piece separately before putting in the freezer.

    Oil must be very hot before putting in the curry puffs and fry with medium heat.

    To fry frozen curry puffs, do not thaw the curry puffs. Fry them in low heat and remove when the curry puffs turn light brown in colour.

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