This is just like the puff pastry, making layers, however the layers here resembles the cinnamon rolls. It could be stressing and depressing if it didn't turn out well. The best spiral curry puff should have nice layers and crispy. This scrumptious Malaysian snack is sort of a cross between a samosa and an empanada and is usually found sold freshly fried at roadside stalls. A bit tedious with the multiple steps, but this recipe creates a pastry that stays crispy even when the puffs have cooled down. You can also freeze them, so make ahead of time and fry straight from frozen when needed.
Beef Spiral Curry Puff
250g beef meat, diced
5 potatoes, diced
2 onions, diced
1 strig curry leaves
1/2 packet Tbsp curry powder
7 shallots *
3 garlic *
water, Salt to taste,Sugar to taste
2 Tbsp oil
225g flour, 1tsp salt
Pound ingredients * into fine paste and mi with curry power. Use roughly 1/4 cup of water for mixing.
Heat oil in wok. Saute diced onions till soft. Add curry paste and curry leaves till fragrant.
Add in diced chicken, potatoes. Fry for 3 minutes on medium fire. Add in water. Simmer for 10 minutes or until almost dry.
Remove to cool.
Mixed salt to water to make salt water.
Add salt water to flour gradually and slowly knead to form a nice white dough.
Add butter and ghee to flour and knead to form a dough. Set asideto rest for 30 mins.
Flatten the water dough and wrap the oil dough inside. Pinch the edges to seal it nicely.
Let dough rest for 10 minutes.
Using a rolling pin, roll out dough to form a rectangle shape. Working on the shorter end, slowly roll up tightly into a swiss roll.
Roll from the shorter end of the swiss roll to flatten dough. Slowly roll up from the shorter side to form a swiss roll.
Let dough rest for 10 to 15 minutes.
Cut dough into small pieces.
To fill and shape puff
Roll a piece of the cut dough into a circle with rolling pin.
Put 1 Tbsp of filling in the centre.
Press the edge together and seal it. This will give you a half moon shape.
Pinch the edge of the puff with your thumb.
Heat oil in wok or deep fryer. Oil must be very hot before putting in the puff and enough to cover to the puff.
Deep fry the puff on medium heat until golden brown.
Ini memang favourite ramai..tetapi membuatnya agak renyah sedikit, dan kadang kala boleh mematah semangat kalau tidak jadi. Dalam resipi ini saya letakkan segi minyak sapi kerana minyak sapi boleh menambahkan keranggupan pada kulitnya. Untuk karipap jenis ini selalunya saya gemar membuat lebih, frozenkan dan goreng bila perlu.