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Spiral Curry Puffs (Karipap Pusing 螺旋咖喱角)

by Angie Liew
Spiral Curry Puffs Karipap Pusing Feature Photo


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Spiral Curry Puffs (Karipap Pusing 螺旋咖喱角)

Spiral Curry Puffs or Karipap Pusing, A Truly Asian Snack

Spiral Curry Puffs, also known as Karipap Pusing (螺旋咖喱角) are a tasty and favourite Asian snack especially in Malaysia and Singapore. They are deep-fried crescent shaped pastries filled with spicy, sweet and savoury potato filling. Because of their popularity, curry puffs are commonly found sold freshly fried at many Malay, Chinese and Indian food stalls and even at trendy cafes. However, nothing beats homemade curry puffs, especially freshly fried spiral curry puffs!

Spiral Curry Puffs (Karipap Pusing 螺旋咖喱角)

The Key To Making Crispy Curry Puff with Spiral Crusts

The skill in this popular teatime snack lies in the making of the skin. 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.

To achieve the spiral effect, first wrapped OIL in WATER dough. Next, roll the into a rectangle and then roll it up like a swiss roll. Binding the two pastry doughs makes a nice spiral-like pattern, hence the name Spiral Curry Puffs.


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Spiral Curry Puffs (Karipap Pusing) 螺旋咖喱角

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Spiral Curry Puffs (Karipap Pusing 螺旋咖喱角)

Recipe by Huang Kitchen, Angie Liew
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.
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 45 minutes

Tap or Hover to Adjust Servings

Servings: 42 curry puffs


  • 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 sweet potatoes, orange, cut into small cubes
  • 100 gram potatoes, cut into small cubes
  • 1 tbsp salt
  • 2 tbsp sugar
  • 2 cups water, use warm water
  • 1 bunch curry leaves, minced

Water Dough Pastry:

  • 400 gram all-purpose flour, sifted
  • 2 eggs, room temperature
  • 100 ml water, use warm water
  • ¼ tsp salt

Oil Dough Pastry:

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


    • Spiral Curry Puffs - ingredients
      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.
    • Spiral Curry Puffs - make curry paste
      Add enough water into curry powder and mix into a paste.
    • Spiral Curry Puffs Recipe - egg wedges
      Hard boil the eggs and cut into small wedges and set aside.
    • Spiral Curry Puffs recipe - saute mince garlic onion
      To cook the filling, first heat up oil in pan, then saute minced garlic and onion over medium heat.
    • Spiral Curry Puffs - add curry paste
      Add in meat curry paste and stir fry till aromatic.
    • Spiral Curry Puffs - cook chicken cubes
      Add chicken cubes and cook for a few minutes. Make sure the chicken is entirely coated in the curry paste.
    • Spiral Curry Puffs - add water
      Then slowly add in the warm water. Bring the liquid to a boil.
    • Spiral Curry Puffs - add potatoes
      Once boiled, add in all the cut potatoes.
    • Spiral Curry Puffs recipe - season
      Season with salt and sugar.
    • Spiral Curry Puffs - cook
      Cover and cook till the potatoes have softened and the curry forms a dry curry mixture.
    • Spiral Curry Puffs - add minced curry leaves
      Stir in the minced curry leaves. And we're done with the curry puff's filling.
    • Spiral Curry Puffs recipe - leave to cool
      Set aside to cool while you make the pastry for the curry puffs.
    • Spiral Curry Puffs recipe - curry puff dough ingredients
      To make the curry puff pastry, have ready the WATER dough (flour, salt, eggs and water) and OIL dough (flour and melted margarine).
    • Spiral Curry Puffs recipe - beat eggs
      Lightly beat the 2 eggs.
    • Spiral Curry Puffs recipe - knead dough
      Combine sifted flour, salt, lightly beaten eggs and water in a large mixing bowl and knead to form a soft dough.
    • Spiral Curry Puffs recipe - knead until smooth
      Knead well until smooth.
    • Spiral Curry Puffs recipe - cover
      Cover with tea towel and leave aside for at least 30 minutes.
    • Spiral Curry Puffs recipe - prepare oil dough
      Meanwhile, prepare the OIL dough. Combine sifted flour and melted margarine in a mixing bowl.
    • Spiral Curry Puffs recipe - add melted margarine
      Blend in the melted margarine to form a soft dough.
    • Spiral Curry Puffs recipe - divide oil dough
      Divide into 20 - 22 even pieces of 15g each.
    • Spiral Curry Puffs recipe - divide water dough
      Then, divide rested WATER dough into 22 even pieces of 25g each.
    • Spiral Curry Puffs recipe - oil dough in water dough
      Flatten each piece of WATER dough into a flat circle. Place a piece of OIL dough in the centre.
    • Spiral Curry Puffs recipe - roll dough
      Gather edges of WATER dough to enclose the OIL dough. Repeat the same for the rest of the WATER and OIL dough.
    • Spiral Curry Puffs recipe - cover with damp cloth
      Cover the combined WATER and OIL dough with a damp cloth to prevent the dough from drying out.
    • Spiral Curry Puffs recipe - flatten and roll
      For each of the combined dough, flatten and roll out on a lightly floured surface into a long rectangular shape with a rolling pin.
    • Spiral Curry Puffs recipe - swiss roll
      Roll up from one end to the other like a swiss roll.
    • Spiral Curry Puffs recipe - upright
      Turn the rolled dough upright.
    • Spiral Curry Puffs recipe - flatten into long rectangular shape
      Flatten out the dough again into a long rectangular shape.
    • Spiral Curry Puffs recipe - roll into swiss roll
      Roll up like a swiss roll again. Repeat for the rest of the combined dough.
    • Spiral Curry Puffs recipe - cut into half
      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.
    • Spiral Curry Puffs recipe - flatten cut dough
      To flatten each half of the cut dough, place cut side DOWN on lightly floured surface.
    • Spiral Curry Puffs recipe - flatten into round shape
      Using a rolling pin, press it flat and shape into a round shape with circles.
    • Spiral Curry Puffs recipe - half moon
      Position the flatten dough with circles sits like a half-moon before adding filling in centre.
    • Spiral Curry Puffs recipe - put filling
      Put 1 tablespoon of curry meat filling and a slice of egg in the centre of the flattened UNCUT side.
    • Spiral Curry Puffs recipe - pinch dough edges to seal
      Fold and shape into a half-moon and pinch the edges together to seal in the filling.
    • Spiral Curry Puffs recipe - pleat up edges
      Pleat up the edges neatly and decoratively.
    • Spiral Curry Puffs recipe - repeat for rest
      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.
    • Spiral Curry Puffs recipe - heat oil
      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.
    • Spiral Curry Puffs recipe - fry curry puffs
      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 recipe - deep fry till crispy
      Turn the curry puffs ONLY when one side is near light brown and crispy. Continue to deep fry on the other side until cooked.
    • Spiral Curry Puffs recipe - strain curry puffs
      Remove the cooked curry puff from the hot oil with a strainer.
    • Spiral Curry Puffs recipe - drain paper towel
      Drain the crispy curry puffs on paper towels. And we're done!
    • Spiral Curry Puffs recipe - enjoy
      These curry puffs are best eaten shortly after deep frying when the curry puffs are warm but not hot. Enjoy!


Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!


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.
Course: Snacks
Cuisine: Asian, Malaysian
Keyword: malaysian, snack

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Leave a Comment

If you like this recipe, rate 5 stars


Doris December 31, 2022 - 5:16 am

I have never used eggs in my pastry in this spiral recipe,do the eggs make the difference to the water pastry??

Angie Liew January 6, 2023 - 11:53 am

HI, I think you can just omit the egg in the pastry if you don’t want. Its to add colour and richness to the pastry. Just add enough water to bring the dough able to be kneaded easily.

Mai January 14, 2021 - 12:31 am

Is it possible to bake it instead of frying?

Angie Liew January 18, 2021 - 1:18 am

Hi, you need to deep fry in order to get the spiral on the skin. Don’t think you can bake it for this curry puff. But you can certainly bake or air fry the balance kept in fridge to crisp them up.

Jacqueline Tan December 19, 2020 - 11:37 am

Hi Angie
I have downloaded your recipe to try over the Christmas holiday. Does the fried curry puffs stay crispy for long?
Thank you

Angie Liew December 19, 2020 - 2:57 pm

Yes, this spiral curry puffs do stay crispy even after 3-4 hours if handled well. Make sure oil is hot before frying the curry puffs. Can put in airtight containers when curry puffs has cooled to room temperature after frying. Thanks

mav August 22, 2020 - 9:55 am

Hi angie, for the butter dough, what’s the difference using eggs as opposed to butter?

Linda July 27, 2020 - 1:47 am

I can not find the exact measurements for the Water dough and Oil dough, Did I miss something ?

Angie Liew August 7, 2020 - 4:35 pm

You can go to http://www.huangkitchen.com website to access the full recipe. Let me know if you still have problem on that. Thanks

Andre May 11, 2020 - 3:44 pm

How many Curry puff’s can i make in this recipe? What r the amount of recipe if i want to make only 6 curry puffs?

Angie Liew May 19, 2020 - 12:09 am

Hi, as per the recipe in my website you can make 42 curry puffs with this recipe.Thanks for viewing.

Soph April 28, 2020 - 2:31 pm

Hello, can I replace margarine with butter?

Angie Liew April 30, 2020 - 11:46 pm

Yes, you certainly can. Happy cooking.

gregory anderson April 10, 2020 - 2:47 pm

I saw this recipe on Instructables. I went to YouTube from Instructables and was directed here in order to get the ingredients. I then went back to Instructables and there were the ingredients and instructions.

Thank you for the recipe. I’ve bookmarked your website. I will be back for more Malaysian food. Woo Hoo.

miko April 16, 2020 - 6:04 pm

Glad that you enjoyed the recipe. Happy cooking!

Huang Kitchen