Karipap Pusing

Name: Karipap Pusing (Spiral Curry Puffs)
Yield: Makes 25–30 pieces
Cuisine: Malaysian
Ingredients: 90–125 ml (3–4 fl oz / ⅜ –½ cup) water; A handful of finely chopped coriander leaves; Vegetable oil, as needed; 185 g (6½ oz) plain flour; 1 Tbsp sugar; ½ tsp salt; 35 g (1¼ oz) cold unsalted butter, cut into small cubes; 125–250 ml (4–8 fl oz / ½–1 cup) water; 2 stalks curry leaves, stems discarded; 350 g (12 oz) potatoes, peeled and diced; 2.5-cm (1-inch) length cinnamon stick; 1 star anise; 4 tsp minced garlic; 1 Tbsp minced ginger; 2 medium white onions, peeled and finely chopped; 1 Tbsp curry powder; 150 g (5⅓ oz) minced chicken; 2 tsp chilli powder (optional); 2 cardamom pods; 3 cloves; 175 g (6 oz) plain flour; Salt, as needed; 1 Tbsp sugar, or to taste; 75 g (2⅔ oz) vegetable shortening

Spiral Curry Puffs

Preparation info

Makes
25–30 pieces

Difficulty
Medium

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

Almost every South East Asian country has a version of this scrumptious snack. Whenever I feel like it, I would whip up a big batch of these spiral curry puffs and freeze them. They can then be thawed and deep-fried for a quick snack. The key to these curry puffs is the thin, crispy and flaky crust.

Ingredients

350 g (12 oz) potatoes, peeled and diced
Salt, as needed
Vegetable oil, as needed

Asia
Malaysia
Snack
South East Asia

Method

Prepare dough A. Combine the flour with the shortening to get a soft dough. Wrap with cling film and set aside.
Prepare dough B. Mix the flour with the sugar and salt, then rub in the butter until the mixture resembles breadcrumbs. Add the water a little at a time, kneading to get a soft, smooth dough. You might not need to use all the water. Wrap with cling film

Ingredients

Method

Photos