Wednesday, March 21, 2012

Spiral Curry Puffs

Ingredients: [Makes 24]

350g potatoes, cubed
2 big onions, cubed
4 tbsp curry paste (A1 brand)
curry leaves
salt and sugar to taste
  • With 2 tbsp oil, fry onion until softened.  
  • Then add in curry paste and curry leaves and potatoes.  Fry for a minute.  Add in water and simmer until potatoes are soft.  Season with salt and sugar.
  • Cook until dry.  
  • Dish out and set aside to cool.  

(A)  Water dough pastry:
400g plain flour
2 tbsp rice flour
200ml water
3 tbsp cooking oil
40g butter
1 tsp salt
1/2 tbsp sugar
1 egg white
  • Using a dough hook, knead all the ingredients together until it forms a soft dough.  
  • Cover dough and set aside to rest for about 30 minutes. 

(B)  Oil dough pastry:
200g plain flour
1 tbsp rice flour
100g shortening (or butter)
  • Put flour in a mixing bowl.
  • Rub chilled chopped butter into the flour until it resembles breadcrumbs.  Knead until a smooth dough is formed.
  • Cover dough and set aside.

To form spiral pastry:
  • Flatten water dough (A).
  • Wrap oil dough (B) inside the water dough and roll out into a rectangular shape on a floured surface.
  • Fold a third of the pastry into the centre, then fold the bottom third up over that.  Turn the dough 90 degrees and roll out again.  Repeat folding, rolling and turning twice more.  
  • Then roll the dough into a long spiral rope (like a swiss roll) and let rest for about 20 minutes.
  • Using a knife, cut the dough into 24 pieces (50g each)

To make the puffs:
  • Use a rolling pin, roll out each disc
  • Fill with fillings and crimp the edge.
  • Heat enough oil in a wok/pan.  Deep fry the curry puffs over medium-high heat until golden brown. 


  1. The spirals are soooooooooooooooooooo pretty!
    I am too lazy to make these.

  2. Oh you think i could? They are gorgeous..but 2 doughs?:) What if one doesn't work?

    Both of yours work in such harmony:)

    1. In order to create the spiral effect, you'd need two different dough.

  3. Hi Veronica. Beautiful spirals and color. Question: so you flatten water dough and also flatten oil dough and wrap them ,? Also for oil dough how long do you knead the dough with butter? Is there a difference in texture using butter or shortening for oil dough. Thanks for help. Chloe

    1. Hi Chloe, I flattened the water to wrap the ball of oil dough. Just knead the oil dough until it is smooth, I didn't keep track of the time. I really can't tell the difference in the dough using shortening or butter. This is my first time using shortening, after that I always use butter to make the dough. And they taste as good. Let me know how yours turn out.

  4. Wow look soo good... i wish i found your recipe yesterday so that i dont have to waste all the ingredient hehhe...will try soon.


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