Sunday, October 21, 2012

Spiral Curry Puffs/Karipap Pusing


It is good to be home and get back to my regular posting after being away for a while. You might have notice I schedule the posting here as I’ve been so busy for the past 2 months and hardly try out any new recipes or complicated cooking. I still cook but just some simple dishes. For this posting it is something that I made a few months ago and only get to post it now.

Who doesn’t like curry puff? This is by far one of the most favorite snacks of our household. We can have it for breakfast, lunch, dinner or even tea time. I will usually make a large batch of it and freeze them up and will fry a few pieces at a time when craving strikes. I will usually make the one with just the regular pastry but when I am in the hardworking mood I will do the spiral pastry. Well, this is one of them. I posted this recipe in 2008 but that was over 4 years ago and there are so many recipes lost in the archives that I’d love to re-photograph and rewrite some of it. It will take me awhile to do it, but I am placing our favorite ones in the forefront and I am starting with this Spiral Curry Puffs.


For water dough:

400g plain flour
225ml water mix with 1/4 tsp salt
2 tbsp butter

For oil dough:

200g plain flour
150g butter


1. To make water dough: Place flour in a mixing bowl. Rub in shortening and add in the water. Knead into smooth dough. Leave aside to rest for 10 minutes. Divide into 10-12 equal portions.
2. To make oil dough: Rub shortening or butter into the flour to form oily dough. Divide into 10-12 equal portions.
3. Wrap oil dough inside water dough. Flatten the dough will a rolling pin and roll it up like a swiss roll. Then roll out the dough length wise again and roll it up like a swiss roll. Then divide the roll into 2 portions. (for step by step pictures you can refer here )
4. with the cut side portion on the table and roll dough into a circle. Fill the pastry with a tablespoon of filling, fold into half and crimp the edges.
5. Fry in hot oil until golden brown. Serve warm.


For filling:

400g potatoes, cubed and boil till soft
1 big onion, cut in small cubes 1 small bunch of cilantro - chopped
1 piece of chicken breast - cut small
2 tbsp curry powder
1 tbsp chili powder Salt and sugar to taste
1/2 cups of water


1. Heat pan with 2 tbsp oil. Mix the curry powder and chili powder with 3 tbsp of water to make into a paste. 2. Stir fries the onion until lightly brown. Add in the chicken and stir fry for a minute and add in the curry paste. Stir fry until fragrant and add in the cooked potato and water. Cook until dry and lastly add in cilantro. Leave to cool

(ready for the freezer)

I am also submitting this dish to to Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.

14 comments:

Fuat Gencal said...

Ne kadar güzel, leziz ve iştah açıcı görünüyor. Ellerinize, emeğinize sağlık.

Saygılar.

Mel said...

For the Malaysian, who doesn't like curry puff and now more so that you have make this in spiral. You fried those puff looking so beautifully brown.

Ann@Anncoo Journal said...

Your sprial curry puff look so pretty! I love to have a piece now :)

Tali Kecapi said...

karipap antara makanan kegemaran saya...

My recent post : Salam Perkenalan dari Tali Kecapi

Phong Hong said...

This karipap reminds me of the ones sold by the nasi lemak makcik! Love it so much and thanks for the recipe.

Gee® said...

ermmm.... i love karipap...

Anonymous said...

Hi Gert,
Hope u can advise :
1) We can freeze the curry puffs totally UNCOOKED? ( or do we have to deep fry the puffs slightly first?)
2) How long can we keep in freezer?
3) After freezing, do we thaw first or immediately we can deep fry from frozen?

Thanks,
Chels

Cheah said...

No one can never say 'No' when offered a curry puff. I can have them any time of the day.

Elin Chia said...

Gertrude, hope your cough is better.
I can never say no to karipap. Occasionally will buy them from the canteen and go with a cup of hot nescafe..mmmm I would love to make this after seeing that it can be store in freezer :) Thanks for sharing the recipe. Take care ya

aisha said...

can we fill it with sweet coconut filling.

My Little Space said...

Yeap, you are so right about it. Who can resist such wonderful looking curry puff. Of coz, we can easily buy them here 3 for one ringgit. Very cheap & delicious ! Now, am I just started tempting you here? haha.... You puff crust looks beautiful. thanks again for sharing such delicious snack.
Kristy

ICook4Fun said...

Ruat, thank you.

Mel, I guess everyone like curry puff :)

Ann, thank you.

Tali Kecapi, mine too.

Phong Hong, you are welcome.

Gee, mmm me too.

Chels, once I finished making it, I put them on a baking sheet (one layer) and freez them up. Once it is frozen I'll take them out and put them in a ziplog bag. I normally keep them for 2 months. I will usually thaw them out first before frying them. The other way you can do is fried them 3/4 cook (means not until golden brown) and then only freeze them up.

Cheah, ha ha yea I can have them anytime :)

ICook4Fun said...

Elin, I am better now, thank you for asking. You are lucky can buy them anywhere. Over here I have to make them and usually a big batch and freeze them up.

Aisha, you can filled them up with anything filling.

Kristy, If I can buy it here I will be too lazy to make this ha ha..

WizzyTheStick said...

Oh these look irresistible and i love that I can make a batch ahead of time and freeze them. Great recipe