Spiral Curry Puff

🧂 Ingredients

• 300g All-purpose flour(For the water dough and oil dough.)
• 150g Butter or shortening(Cold, cubed for the oil dough.)
• 120-150ml Cold water(Approximately, for the water dough.)
• 1/2 teaspoon Salt(For the water dough.)
• 300g Cooked potatoes(Diced small, for the curry filling.)
• 100g Cooked chicken(Finely diced or shredded, for the curry filling.)
• 2 tablespoons Curry powder(Malaysian style preferred.)
• 1/2 medium Onion(Finely chopped, for the curry filling.)
• 2 cloves Garlic(Minced, for the curry filling.)
• 1 teaspoon Ginger(Minced, for the curry filling.)
• 2 tablespoons Vegetable oil(For sautéing the filling.)
• 1 teaspoon Sugar(To balance flavors in the filling.)
• To taste Salt(For the filling.)
• 1 Egg yolk(Beaten with 1 tsp water for egg wash (optional).)

👨‍🍳 Instructions

1. 1

   Prepare the water dough: In a large bowl, combine 200g of flour, salt, and gradually add cold water (about 120-150ml) until a soft, pliable dough forms. Knead briefly until smooth, then cover and set aside to rest for 20 minutes.

   ⏱️ 20 minutes
2. 2

   Prepare the oil dough: In a separate bowl, combine the remaining 100g of flour with the cold butter or shortening. Rub the fat into the flour with your fingertips until it resembles fine breadcrumbs. If it seems too dry, add a teaspoon of cold water to bring it together into a cohesive dough. Do not overwork.

   ⏱️ 10 minutes
3. 3

   Combine the doughs: Flatten the water dough into a disc. Place the oil dough in the center. Carefully wrap the water dough around the oil dough, sealing it completely. Gently flatten the parcel with your hands.

   ⏱️ 5 minutes
4. 4

   Laminating the dough: Roll the dough parcel into a rectangle (approximately 20x30 cm). Fold it into thirds like a letter. Rotate the dough 90 degrees and repeat the rolling and folding process. Perform this fold-and-roll sequence 3-4 times, ensuring the dough remains chilled. If it becomes too soft, refrigerate for 10-15 minutes between folds.

   ⏱️ 30 minutes
5. 5

   Prepare the curry filling: Heat vegetable oil in a pan over medium heat. Sauté the chopped onion until softened and translucent, about 3-4 minutes. Add minced garlic and ginger, sautéing for another minute until fragrant.

   ⏱️ 5 minutes
6. 6

   Add the curry powder to the pan and cook for 1-2 minutes, stirring constantly, until fragrant. Add the diced cooked potatoes and shredded chicken. Stir well to combine with the spices. Season with sugar and salt to taste. Cook for another 5 minutes, stirring occasionally, until the mixture is well combined and slightly thickened. Let it cool completely.

   ⏱️ 10 minutes
7. 7

   Shape the spirals: Once the dough is well-chilled and laminated, roll it out thinly into a large rectangle (about 30x40 cm). Spread the cooled curry filling evenly over the surface of the dough, leaving a small border along one long edge. Starting from the opposite long edge, tightly roll up the dough like a Swiss roll.

   ⏱️ 10 minutes
8. 8

   Cut the spirals: Using a sharp knife, cut the rolled log into 12 equal pieces, about 2.5-3 cm thick. Gently press down on each piece to slightly flatten it, revealing the spiral pattern. If the filling starts to ooze out, gently tuck it back in.

   ⏱️ 5 minutes
9. 9

   Deep-fry the puffs: Heat a generous amount of vegetable oil in a wok or deep pot over medium-high heat until it reaches 170°C (340°F). Carefully slide the curry puff spirals into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes per side, or until deep golden brown and the layers are visibly crisp and separated. Adjust heat as needed to maintain temperature.

   ⏱️ 20-25 minutes
10. 10

    Drain and serve: Remove the fried curry puffs from the oil using a slotted spoon and drain them on paper towels. If desired, brush with a beaten egg wash before frying for a glossy finish. Serve hot and enjoy the crispy, flaky layers.

    ⏱️ 2 minutes

💡 Pro Tips

• ✓Ensure all dough ingredients (especially butter/shortening and water) are cold for optimal lamination and flakiness.
• ✓Do not overwork the dough at any stage, as this can develop gluten and make the pastry tough.
• ✓Allow the curry filling to cool completely before spreading it on the dough to prevent the pastry from becoming soggy.
• ✓Maintain a consistent oil temperature during frying; too low and the puffs will absorb oil, too high and they will burn before cooking through.
• ✓The spiral technique creates numerous thin layers of dough separated by fat, which puff up during frying to create exceptional crispiness.

🔄 Variations

• Baked version: Brush with egg wash and bake at 190°C (375°F) for 20-25 minutes until golden brown.
• Different fillings: Experiment with other savory fillings like chicken rendang, sardine sambal, or vegetarian options with mixed vegetables.

🥗 Nutrition

Per serving