Spiral Curry Puffs (Karipap Pusing)

Spiral Curry Puffs (Karipap Pusing)

Spiral Curry Puff recipe with easy instructions to make the best flaky pastry wrapped with delicious filling of curried potatoes and chicken.

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Preparation 60 mins
Cooking 30 mins

Snack

Epok-epok

Malaysian

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Nutrition per Serving

302 kcal
31 g
16 g
10 g

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The best spiral curry puff is flaky and crispy with a delicious filling of dry curry potatoes. Also called karipap, the layered flaky pastry skin distinguishes itself from the typical puff that is only filled with potatoes or sardine.

Nyonya curry puff
Nyonya curry puff

This particular flaky pastry is known to some as the ‘Nyonya Curry Puff’. It is sometimes filled with minced meat and a wedge of boiled egg too. That’s exactly what we will be doing in this recipe.

Why This Is the Best Recipe

It guarantees to yield the layered flaky pastry skin. When the dough is not prepared with the right amount of oil and water, it tends to stick together. This will be the utmost disappointment!

You’ll want to use this recipe for the result as below.

Super flaky curry puff
Super flaky curry puff

I’ve also portioned the recipe accurately to prepare 8 curry puffs. If you want to make more to freeze, do multiply the servings accordingly as stated in the recipe section.

Recipe For Spiral Curry Puffs Pastry

The spiral curry puff pastry is made of two different types of dough, the water and oil dough. Butter, flour, water, salt and sugar are needed in the oil dough. The water dough uses the same ingredients, except butter.

When combined, they create the flaky layers which lightly separate during frying. It creates a beautiful flaky texture.

Using Margarine Instead

Yes, you can. When comparing doughs made of butter and margarine, the one with margarine tends to feel more resistant whereas the one with butter is softer.

It could be due to the difference in water to fat ratio since there is more water content in margarine. Having margarine in the dough naturally adds more water, creating gluten. This leads to a more resistant consistency.

Therefore, the final result is a less flaky pastry compared to when using butter.

Recipe For The Filling

Ingredients for curry puff
Ingredients for curry puff

This curry puff filling recipe is a little over the top since it’s not just curried potatoes. Caramelizing onions with a bit of oil and curry leaves helps to make the curry more fragrant.

Potato cubes and minced chicken are added. Curry powder is then added along with other seasonings like sugar and salt.

Let the gravy simmers until it dries as this will allow the potatoes to fully soak up the flavours.

Prevent Pastry From Tearing

Always begin by dusting your work space with flour or the dough will stick.

When wrapping the oil dough with water dough, ensure that it is done tightly. If there are air pockets, the dough will burst and tear when flattening.

This may also cause the dough to separate after flattening. The filling will not be able to hold up when wrapping.

Ensure a tight wrap
Ensure a tight wrap

How to Seal The Edges?

  1. Place filling onto a flatten dough. Do leave some space at the edge for folding.
  2. Fold the dough into half to wrap the filling.
  3. Close the fold by bringing the edges together.
  4. Starting from one end of the pastry, pinch the sides using your index finger and thumb.
  5. Fold the pinched dough halfway. Continue to pinch and fold until the end of the pastry to create the pattern of curry puff.

Pinch and fold
Pinch and fold

Deep Frying Tips

First of all, the oil used to deep fry must be enough to cover half of the curry puff. Too little oil will cause the pastry to fry unevenly.

Additionally, the surface of the puffs will touch the bottom of the pan if there’s too little oil. This will result in it turning brown quicker than other areas. A stainless steel colander will help with even frying.

Using a colander to fry
Using a colander to fry

Always preheat the oil before frying. Use medium to high heat for deep frying. Test the temperature with a wooden chopstick. If bubbles appear around it, then the oil is ready.

Otherwise, pinch some dough and drop it into the oil. It should fizzle and float quite quickly if the oil is ready.

Ready to fry
Ready to fry

Curry Puffs Cooked In Air Fryer

Pre-heat air fryer at 190 degrees Celsius (375 Fahrenheit). Brush some oil onto the pastry and cook for about 20 minutes or until golden brown.

Baked Curry Puffs

Oven must be pre-heated at 190 degrees Celsius (375 Fahrenheit). Brush some oil on the pastry and bake for about 30 minutes or until golden brown.

How to Serve Spiral Curry Puffs?

Serve curry puffs with a cup of teh tarik or your favourite coffee. We also love enjoying curry puffs with an array of kuih such as Pulut Tai Tai, Onde-Onde and Kuih Seri Muka.

How Long Can The Spiral Curry Puffs Be Kept?

After frying, they can be kept for about 3 days in the refrigerator. Store them in an airtight container. Reheat them in the oven at 180 degrees Celsius (350 Fahrenheit) for 10 to 15 minutes to restore their crispiness before serving.

Place a piece of aluminum foil or baking paper on top of the pastry to prevent burning. This tip is especially useful if you have a smaller oven.

How to Freeze The Spiral curry puffs?

These curry puffs must be fried before being kept frozen. Do not fry them until golden brown. Instead, fry these pastries until they harden and the layers are separated.

They should be still white in colour once cooked. That’s when you can set them aside to cool before storing them in a zip lock bag or airtight container for freezing.


Ingredients

Servings:  
2 tbsp
oil
75 g
onion
3
garlic clove(s)
4
curry leaves stalk(s)
200 g
potatoes
200 g
chicken meat
3 tbsp
meat curry powder
2 tsp
sugar
1 1⁄2 tsp
salt
260 g
water
240 g
all-purpose flour
105 g
salted butter
2 g
sugar
1 g
salt

Steps to Prepare

Spiral Curry Puffs (Karipap Pusing) Step 1

Step 1 of 15

Heat oil over medium to low heat. Stir-fry the onions, garlic and curry leaves for 1 minute or until fragrant.

Spiral Curry Puffs (Karipap Pusing) Step 2

Step 2 of 15

    • 200 g potatoes
    • 200 g chicken meat

Add chicken meat to sauté for a minute, followed by the cubed potatoes. Continue cooking for 2 to 3 minutes.

Spiral Curry Puffs (Karipap Pusing) Step 3

Step 3 of 15

    • 3 tbsp meat curry powder
    • 2 tsp sugar
    • 1 1⁄2 tsp salt
    • 200 g water

Mix in the curry powder, sugar and salt. Sauté for another minute before adding water. Allow it to simmer with the lid on until the potatoes are soft. It should take about 5 minutes.

Spiral Curry Puffs (Karipap Pusing) Step 4

Step 4 of 15

Use a knife to poke into the potatoes to test its softness. If they are soft enough, remove the lid. Continue cooking to reduce the liquid. It should look dry (as shown) before setting it aside to cool.

Spiral Curry Puffs (Karipap Pusing) Step 5

Step 5 of 15

    • 150 g all-purpose flour
    • 45 g salted butter

To prepare the pastry, make the water dough first. Combine flour and salted butter in a big bowl. Use your hands to rub it until it resembles crumbles.

Spiral Curry Puffs (Karipap Pusing) Step 6

Step 6 of 15

    • 60 g water
    • 2 g sugar
    • 1 g salt

Combine water, sugar, and salt in another bowl before adding to the flour and butter mix.

Spiral Curry Puffs (Karipap Pusing) Step 7

Step 7 of 15

Knead to form a dough. It is ready when the dough is no longer sticking to the bowl. Cover with a damp cloth and set aside.

Spiral Curry Puffs (Karipap Pusing) Step 8

Step 8 of 15

    • 90 g all-purpose flour
    • 60 g salted butter

In another bowl, prepare the oil dough. Combine flour and butter. Mix until a dough is formed. Shape into a ball and set aside.

Spiral Curry Puffs (Karipap Pusing) Step 9

Step 9 of 15

Dust your workspace with some flour. Flatten the water dough (Step 7) evenly. Use the water dough to wrap the oil dough. Make sure to seal tightly to avoid air pockets.

Spiral Curry Puffs (Karipap Pusing) Step 10

Step 10 of 15

Then, place the seam side on top and roll to flatten the dough. Roll to a rectangular shape, ensuring both ends are thinned before rolling. This way, the dough will seal better.

Spiral Curry Puffs (Karipap Pusing) Step 11

Step 11 of 15

Repeat the process to flatten the dough with the seam side on top and then, roll it up.

Spiral Curry Puffs (Karipap Pusing) Step 12

Step 12 of 15

Once the dough roll is ready, use a sharp knife to slice and divide them into 8 equal sizes.

Spiral Curry Puffs (Karipap Pusing) Step 13

Step 13 of 15

Dust some flour on your workspace. Flatten one portion of the dough and fill it with approximately a tablespoon of filling and 1/8 of a boiled egg (optional).

Spiral Curry Puffs (Karipap Pusing) Step 14

Step 14 of 15

Seal the edges to shape them.

Spiral Curry Puffs (Karipap Pusing) Step 15

Step 15 of 15

Heat up enough oil at medium to high heat to deep fry curry puffs. Use a strainer and fry them for about 2 to 3 minutes on each side or until golden brown. Set aside to cool before serving.

Published: August 19, 2023


1 Discussions

Anna
6 months ago

Anna

Would you have an idea as to whether they can be “fried” in an air fryer?

Grace
a month ago

Grace

Yes, details are up in FAQs, found before the recipe

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