Karipap Pusing(Spiral Curry Puffs) Tutorial Step to Step

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.