I been neglecting my blog lately due to watching NBA (National Basketball Association) extensively after NFL(National Football League) season over..Luckily I'm not a fan of baseball if not after NBA I will continue with MLB .☻
Now back to my post of making spiral curry puff..I preferred spiral curry puff than regular skin curry puff..I guess I like my curry puff skin crispy and flaky.
Ingredients:
Water Dough:
300 gm all purpose flour
130 gm butter or margarine
150 ml cold ice water
Oil Dough:
200 gm all purpose flour
140 gm shortening
1/2 tsp salt
Filling:
300 gm boneless chicken (thigh or breast) cut cubes
2 large onion,peeled and diced
6-8 potato,peeled and diced(boiled)
1 tbsp minced garlic
3-4 tbsp curry powder
salt to taste
1 tbsp sugar
3-4 tbsp oil
Method:
For Filling:
1:Heat wok or large skillet with oil at medium high heat.Add in garlic,saute for 30 seconds or until fragrant .Toss in chicken and onion,stir well for 5 minutes.
2:Then add in potatoes ,curry powder,salt and sugar,mix well for 10 minutes.(since potatoes was boiled no water needed).Dish out and set aside to coll down before used.
For Wrapper/Skin:
1:Mix and knead ingredients Dough water and dough oil separately.Then cover with clean clothes or wet paper towel for 10 minutes.
2:Divided oil and water dough into 5 portion each.
3:Wrap water dough over oil dough
4:After wrapped,make each like a ball shape
5:Press lightly to slightly flatten the wrapped dough,use a roller to roll the dough into rectangle shape.Roll up dough as swiss roll,then used roller to roll the dough again.
6:Then roll again the dough like swiss roll.
7:Press the dough down on the kitchen counter lightly as shown below
8:Use sharp knife to cut each roll into 4-5 portion or pieces or 1 cm thick evenly
9:Flatten lightly with your palm,then use roller to roll out each cut dough into thin round shape about palm size
10:Then hold the skin/wrapper on your palm,scoop 1 tbsp or more filling in the middle of the wrapper.Seal the edges together before crimp the edges into spiral shape or pattern.Repeat the same procedure until finish.(for storing:place each curry puffs between cling wrap or parchment paper in freezer)
11:Prepare 2 cups of oil in fryer at medium high heat at 350 F.Fry the curry puff until golden brown.Serve warm as snack.

Ingredients:
Water Dough:
300 gm all purpose flour
130 gm butter or margarine
150 ml cold ice water
Oil Dough:
200 gm all purpose flour
140 gm shortening
1/2 tsp salt
Filling:
300 gm boneless chicken (thigh or breast) cut cubes
2 large onion,peeled and diced
6-8 potato,peeled and diced(boiled)
1 tbsp minced garlic
3-4 tbsp curry powder
salt to taste
1 tbsp sugar
3-4 tbsp oil
Method:
For Filling:
1:Heat wok or large skillet with oil at medium high heat.Add in garlic,saute for 30 seconds or until fragrant .Toss in chicken and onion,stir well for 5 minutes.
2:Then add in potatoes ,curry powder,salt and sugar,mix well for 10 minutes.(since potatoes was boiled no water needed).Dish out and set aside to coll down before used.
For Wrapper/Skin:
1:Mix and knead ingredients Dough water and dough oil separately.Then cover with clean clothes or wet paper towel for 10 minutes.
2:Divided oil and water dough into 5 portion each.
3:Wrap water dough over oil dough
4:After wrapped,make each like a ball shape
5:Press lightly to slightly flatten the wrapped dough,use a roller to roll the dough into rectangle shape.Roll up dough as swiss roll,then used roller to roll the dough again.
6:Then roll again the dough like swiss roll.
7:Press the dough down on the kitchen counter lightly as shown below
8:Use sharp knife to cut each roll into 4-5 portion or pieces or 1 cm thick evenly
9:Flatten lightly with your palm,then use roller to roll out each cut dough into thin round shape about palm size
10:Then hold the skin/wrapper on your palm,scoop 1 tbsp or more filling in the middle of the wrapper.Seal the edges together before crimp the edges into spiral shape or pattern.Repeat the same procedure until finish.(for storing:place each curry puffs between cling wrap or parchment paper in freezer)
11:Prepare 2 cups of oil in fryer at medium high heat at 350 F.Fry the curry puff until golden brown.Serve warm as snack.

14 comments :
This is my favourite too!
Well done, I loved it! Make me miss the spiral curry puffs.
This is one of my favourites! Well done!
This is my favorite too!! A friend and I are planning to make this on the 13th March. I am so looking forward to eat this :)
nice you explain and show it well. interesting post . added to my list . thanks again!
hehe!! thank you ☺ me too
Thank you ☺ make some la..the weather is cold,so eating curry is the best now!!
Thank you dear ☺ how everything going now? going back to Msia soon ?
wow!!that great ! I guess you're going to have Msian cooking party right? looking forward your photos☺
Thank you for dropping by ☺ hope to see you visit soon !!
How do you get the neat edges on the curry puffs?
Thank you for the detailed instructions! I've not seen these made before - we usually made plain pastry at home.
I made this over the weekend for a picnic and I must say I was so dang proud of this tray of beautiful curry puffs, they were just awesome. The skin wasn't as difficult as I thought it would be to handle. In fact it was rather easy. Thank you. The praises should really go to you.-natasya
ic.. this is how the rolled curry puff make
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