Spiral Curry Puffs

By

18 likes 5 klips

Spiral Curry Puffs are a tasty Asian snack in Malaysia & Singapore. They are deep-fried crescent shaped pastries filled with savoury potato filling.

PxvsFsuxlm Kitchenbowl
Prep Time

1 hr

PT1H
Cook Time

10 min

PT10M
Wait Time

--

PT0S PT1H10M
Spiral Curry Puffs

Ingredients

Makes 36
36 servings Makes

Instructions

Step 1

Start by making the filling. Heat up oil in pan & saute minced garlic & onion over medium heat. Add in meat curry paste. Stir fry till aromatic. Then add chicken cubes and cook for a few minutes.

Start by making the filling. Heat up oil in pan & saute minced garlic & onion over medium heat. Add in meat curry paste. Stir fry till aromatic. Then add chicken cubes and cook for a few minutes.

Step 2

Slowly add in the warm water. Bring the liquid to a boil. Once boiled, add in all the cut potatoes. Then season with salt and sugar.

Slowly add in the warm water. Bring the liquid to a boil. Once boiled, add in all the cut potatoes. Then season with salt and sugar.

Step 3

Cover and cook till the potatoes have softened and the curry forms a dry curry mixture.

Cover and cook till the potatoes have softened and the curry forms a dry curry mixture.

Step 4

Stir in the minced curry leaves. And we're done with the curry puff's filling. Set aside to cool while we make the pastry for the curry puffs.

Stir in the minced curry leaves. And we're done with the curry puff's filling. Set aside to cool while we make the pastry for the curry puffs.

Step 5

To make the pastry, start by making the WATER dough. Combine sifted flour, salt, lightly beaten eggs and water in a large mixing bowl and knead to form a soft dough. Knead well until smooth. Cover with tea towel and leave aside for at least 30 minutes.

To make the pastry, start by making the WATER dough. Combine sifted flour, salt, lightly beaten eggs and water in a large mixing bowl and knead to form a soft dough. Knead well until smooth. Cover with tea towel and leave aside for at least 30 minutes.

Step 6

Then prepare the OIL dough. Combine sifted flour and melted margarine in a mixing bowl. Blend in the melted margarine to form a soft dough.

Then prepare the OIL dough. Combine sifted flour and melted margarine in a mixing bowl. Blend in the melted margarine to form a soft dough.

Step 7

Divide the OIL dough into 20 - 22 even pieces of 15g each.

Divide the OIL dough into 20 - 22 even pieces of 15g each.

Step 8

Then, divide rested WATER dough into 22 even pieces of 25g each.

Then, divide rested WATER dough into 22 even pieces of 25g each.

Step 9

Flatten each piece of WATER dough into a flat circle. Place a piece of OIL dough in the centre.

Flatten each piece of WATER dough into a flat circle. Place a piece of OIL dough in the centre.

Step 10

Gather edges of WATER dough to enclose OIL dough. Repeat the same for the rest of the WATER & OIL dough.

Gather edges of WATER dough to enclose OIL dough. Repeat the same for the rest of the WATER & OIL dough.

Step 11

For each of the combined dough, flatten and roll out on a lightly floured surface into a long rectangular shape with a rolling pin.

For each of the combined dough, flatten and roll out on a lightly floured surface into a long rectangular shape with a rolling pin.

Step 12

Then roll up from one end to the other like a swiss roll.

Then roll up from one end to the other like a swiss roll.

Step 13

Turn the rolled dough upright. Flatten out the dough again into a long rectangular shape.

Turn the rolled dough upright. Flatten out the dough again into a long rectangular shape.

Step 14

Roll up like a swiss roll again. Repeat for the rest of the combined dough. 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.

Roll up like a swiss roll again. Repeat for the rest of the combined dough. 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.

Step 15

To flatten each half of the cut dough, place cut side DOWN on lightly floured surface. Using a rolling pin, press it flat and shape into a round shape with circles.

To flatten each half of the cut dough, place cut side DOWN on lightly floured surface. Using a rolling pin, press it flat and shape into a round shape with circles.

Step 16

Put 1 tablespoon of curry meat filling and a slice of egg in the centre of the flattened UNCUT side.

Put 1 tablespoon of curry meat filling and a slice of egg in the centre of the flattened UNCUT side.

Step 17

Fold and shape into a half-moon and pinch the edges together to seal in the filling. Pleat up the edges neatly and decoratively. 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.

Fold and shape into a half-moon and pinch the edges together to seal in the filling. Pleat up the edges neatly and decoratively. 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.

Step 18

Heat up enough oil for deep frying. 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.

Heat up enough oil for deep frying. 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.

Step 19

Remove the cooked curry puff from the hot oil with a strainer. Drain the crispy curry puffs on paper towels. And we're 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!

Step 20

These curry puffs are best eaten shortly after deep frying when the curry puffs are warm but not hot. So Enjoy!

These curry puffs are best eaten shortly after deep frying when the curry puffs are warm but not hot. So Enjoy!

Comments

There are no comments at the moment.

About the Creator

http://graph.facebook.com/298662303665481/picture?type=large
huangkitchen

Angie Liew, known as Huang is the founder & author of www.huangkitchen.com. Her recipes span across the globe, ranging from Asian delights like General Tso's Chicken, all the way to French Toast & Tea Scones. All recipes have been tried & tested in her kitchen - made easy for anyone to follow!

Spiral Curry Puffs

Spiral Curry Puffs

By huangkitchen

Spiral Curry Puffs are a tasty Asian snack in Malaysia & Singapore. They are deep-fried crescent shaped pastries filled with savoury potato filling.

Prep Time

1 hr

Cook Time

10 min

Wait Time

--

Ingredients

Makes 36

Instructions

Start by making the filling. Heat up oil in pan & saute minced garlic & onion over medium heat. Add in meat curry paste. Stir fry till aromatic. Then add chicken cubes and cook for a few minutes.

Step 1

Start by making the filling. Heat up oil in pan & saute minced garlic & onion over medium heat. Add in meat curry paste. Stir fry till aromatic. Then add chicken cubes and cook for a few minutes.

Slowly add in the warm water. Bring the liquid to a boil. Once boiled, add in all the cut potatoes. Then season with salt and sugar.

Step 2

Slowly add in the warm water. Bring the liquid to a boil. Once boiled, add in all the cut potatoes. Then season with salt and sugar.

Cover and cook till the potatoes have softened and the curry forms a dry curry mixture.

Step 3

Cover and cook till the potatoes have softened and the curry forms a dry curry mixture.

Stir in the minced curry leaves. And we're done with the curry puff's filling. Set aside to cool while we make the pastry for the curry puffs.

Step 4

Stir in the minced curry leaves. And we're done with the curry puff's filling. Set aside to cool while we make the pastry for the curry puffs.

To make the pastry, start by making the WATER dough. Combine sifted flour, salt, lightly beaten eggs and water in a large mixing bowl and knead to form a soft dough. Knead well until smooth. Cover with tea towel and leave aside for at least 30 minutes.

Step 5

To make the pastry, start by making the WATER dough. Combine sifted flour, salt, lightly beaten eggs and water in a large mixing bowl and knead to form a soft dough. Knead well until smooth. Cover with tea towel and leave aside for at least 30 minutes.

Then prepare the OIL dough. Combine sifted flour and melted margarine in a mixing bowl. Blend in the melted margarine to form a soft dough.

Step 6

Then prepare the OIL dough. Combine sifted flour and melted margarine in a mixing bowl. Blend in the melted margarine to form a soft dough.

Divide the OIL dough into 20 - 22 even pieces of 15g each.

Step 7

Divide the OIL dough into 20 - 22 even pieces of 15g each.

Then, divide rested WATER dough into 22 even pieces of 25g each.

Step 8

Then, divide rested WATER dough into 22 even pieces of 25g each.

Flatten each piece of WATER dough into a flat circle. Place a piece of OIL dough in the centre.

Step 9

Flatten each piece of WATER dough into a flat circle. Place a piece of OIL dough in the centre.

Gather edges of WATER dough to enclose OIL dough. Repeat the same for the rest of the WATER & OIL dough.

Step 10

Gather edges of WATER dough to enclose OIL dough. Repeat the same for the rest of the WATER & OIL dough.

For each of the combined dough, flatten and roll out on a lightly floured surface into a long rectangular shape with a rolling pin.

Step 11

For each of the combined dough, flatten and roll out on a lightly floured surface into a long rectangular shape with a rolling pin.

Then roll up from one end to the other like a swiss roll.

Step 12

Then roll up from one end to the other like a swiss roll.

Turn the rolled dough upright. Flatten out the dough again into a long rectangular shape.

Step 13

Turn the rolled dough upright. Flatten out the dough again into a long rectangular shape.

Roll up like a swiss roll again. Repeat for the rest of the combined dough. 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.

Step 14

Roll up like a swiss roll again. Repeat for the rest of the combined dough. 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.

To flatten each half of the cut dough, place cut side DOWN on lightly floured surface. Using a rolling pin, press it flat and shape into a round shape with circles.

Step 15

To flatten each half of the cut dough, place cut side DOWN on lightly floured surface. Using a rolling pin, press it flat and shape into a round shape with circles.

Put 1 tablespoon of curry meat filling and a slice of egg in the centre of the flattened UNCUT side.

Step 16

Put 1 tablespoon of curry meat filling and a slice of egg in the centre of the flattened UNCUT side.

Fold and shape into a half-moon and pinch the edges together to seal in the filling. Pleat up the edges neatly and decoratively. 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.

Step 17

Fold and shape into a half-moon and pinch the edges together to seal in the filling. Pleat up the edges neatly and decoratively. 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.

Heat up enough oil for deep frying. 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.

Step 18

Heat up enough oil for deep frying. 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.

Remove the cooked curry puff from the hot oil with a strainer. Drain the crispy curry puffs on paper towels. And we're done!

Step 19

Remove the cooked curry puff from the hot oil with a strainer. Drain the crispy curry puffs on paper towels. And we're done!

These curry puffs are best eaten shortly after deep frying when the curry puffs are warm but not hot. So Enjoy!

Step 20

These curry puffs are best eaten shortly after deep frying when the curry puffs are warm but not hot. So Enjoy!

© 2015 Kitchenbowl.com. All rights reserved.