SPIRAL CURRY PUFF

 

This is my first time making spiral curry puff. Normally,I would make the baked curry puff and this time I needed a change and decided to make the spiral and deep fried type instead.

I leave out some dough to make baked one too.Then we compare which one is nicer.Majority of my
family like the deep fried type,but I think I liked both.

My original baked curry puff recipe is:Here

INGREDIENTS;

Water dough (A):

200g all purpose flour

60g vegetable oil

1/2 tsp salt

100ml water

Oil dough (B):

160g all purpose flour

100g butter (room temperature)

FILLING;

3 potatoes,diced small
1 tbsp onion
1tbsp garlic
11/2 tbsps curry powder + 1 tbsp water to make into a paste
1 tsp chicken stock or 1 tsp salt(adjust to your taste)
2-3 tbsps water for simmer
1 sprig curry leaves(optional)

METHOD:

1. Knead ingredients (A) and ingredients (B) separately into a dough by hand. Let them rest for 30 minutes.
2. Divide and shape the dough into balls,depending on how many pieces you can make.(mine is around 25 balls cos I make it very small.I didn't measure it exactly)
3. Wrap dough (B) into dough (A). Flatten into a thin sheet using a rolling pin and roll up like a swiss roll. Repeat the same process again and cut.Flatten the dough to round shape and put the filling in.
4.  Pinch the edges and crimp it beautifully if you can.
5. Deep-fry in hot oil in a pan.Pour enough cooking oil to the pan or wok so that it is halfway full,enough to deep-fry the puff.Fry until it is brown.