Spiral Curry Puff (Karipap Pusing)

Bonsoir a tous..

I'm thinking to make some food for our teatime this afternoon. Suddenly, I remember I still have frozen curry puff in freezer that I made a months ago. These curry puff one of our favourite snacks. Nobody can resist a curry puff and they are always a hit. Although it might take a little time to prepare the dough.

With the crispy and flaky layers of pastry and the aromatic filling of potatoes, the taste was so delicious. These spiral curry puff are made with two dough which is similar to puff pastry. We can also freeze them and they can last for 2 month. Just like me, I can fry them straight from frozen when needed.

Here the recipe and the tutorials of making spiral curry puff available on many sites, just need to google it..

SPIRAL CURRY PUFF (KARIPAP PUSING)

Ingredients:-

Grease dough:
1 cup flour
5 tablespoon butter

Water dough:
2 cup flour
1/2 cup water
1/4 cup vegetable oil
salt to taste

Potato Filling:
5 potatoes, diced
2 tablespoon curry powder
2 shallots, chopped
2 garlic, minced
salt and pepper to taste

METHOD:-

- Mix a cup of water with curry powder into fine paste.
- Heat oil in wok. Sautee minced garlic and shallot till soft and add the curry paste until fragrant.
- Add the potatoes and fry for few minute. Add a cup of water, and season with salt and pepper.
- Simmer for 10-15 minutes or until almost dry.
- Remove to cool.

For water dough;
- Mixed salt to water until dissolve.
- Heat the oil and pour into flour. Using wooden spoon, mix the flour and oil and add water.
- Using hands, slowly knead to form a nice white dough.
- Leave aside.
- Devided into 2 ball.

For grease dough;
- Mix butter and flour and knead to form a dough.
- Set aside and let the dough rest for 15 minutes.
- Devided into 2 ball.

To make spiral skin;
- Flatten the water dough and wrap the grease dough inside. Seal it nicely.
- Let dough rest for 10 minutes.
- Using the rolling pin, roll out dough to form a rectangle shape. Working on the shorter end and slowly roll up tightly into a swiss roll.
- Roll the dough out into a rectangle again and repeat the entire process.
- Cut dough into small pieces about 1cm slices.
- Roll a piece of the cut dough into a circle rolling pin.
- Spoon the potatoes filling in the centre of each circle and gently bring the edges together. Pinch the edge of the puff with your finger.
- Heat oil in wok. Deep fry the puff on medium heat until golden brown.

Bon appetit!!