Spiral Curry Puff

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Spiral Curry Puff

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Adjust Servings:
Pastry (Water Dough)
200 g Flour
90 g Water
3 Tbsp. Oil
1/2 Tsp. Salt
5 Tsp. Sugar
Pastry (Oil Dough)
150 g Flour
115 g Butter
Potato and Chicken Curry (Dry Version)
200g Chicken Thigh Fillet(small cube)
200g Potato(small cubes)
120g Red Onion; diced
1 Tbsp Dried Chili Paste
2 Tbsp Meat Curry Powder
2 Sprig Curry Leaves
200ml Water
To Taste Salt and Sugar


  • Pastry (Water Dough)

  • Pastry (Oil Dough)

  • Potato and Chicken Curry (Dry Version)



Karipap Pusing

(Recipe updated 14 August 2020)

This recipe yields a light, and buttery pastry because of the increase ratio of oil dough in the whole pastry and increased butter in oil dough too. Soooooo good and glad i made this changes.



Prepare Dry Curry Filling

In a pan, heat up some oil. When hot, add diced onion, chili paste, meat curry powder. Fry till fragrant.

Add chicken and potato next. Stir around to coat all nicely. Then add water and curry leaves. Mix and cover to cook for 10 mins till chicken and potato tender.

Uncover and adjust taste with salt and sugar. Cook till curry dry up. Reserve curry in a bowl to cool. Proceed with dough preparation.


Water Dough

Put all dry ingredients for water dough into food processor. Mix to combine roughly. Add water and oil. Process to form dough. Leave to rest for 15 mins.


Oil Dough

Put oil dough ingredients in the food processor. Mix till crumbly. Knead by hand to form dough. Put aside to rest for 10 mins.


Make Puff Pastry

To make puff skin, divide both dough to 6 equal portions each. Flatten water dough and wrap one piece of oil dough. Pinch the edges to seal.

Flatten dough to a rectangle. Roll up into a swiss roll. Flatten dough again to a rectangle and roll to a swiss roll shape. Let it rest for 20 mins and continue to the rest of the water and oil dough.

Cut each swiss roll to half. Now you should be able to see layers of water and oil dough.


Fill and Shape Curry Puff

With the spiral facing up, roll out to a circular disc shape. Put some prepared curry filling in the middle and fold half to seal the edges.

Pleat it to make it seal properly and avoid opening up during frying process.


Deep Fry Curry Puff and Serve

Slowly put into hot oil to deep fry till golden grown on medium heat.

Serve hot or warm.


Kimchi Jjigae 김치찌개
Kimchi Jjigae 김치찌개

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