Wednesday, June 23, 2010

Spiral Curry Puff Recipe

I used another recipe to do this spiral curry puff today.

Not bad but still need to improve.

Not only using a new recipe from Rasa Malaysia but also my first try to knead this curry puff in a new shape.

Satisfied with the shapes.


  • 250g chicken meat, diced

  • 250 potatoes, diced

  • 120g onions, diced

  • 12 curry leaves

  • 2-3 Tbsp curry powder

  • 1Tbsp curry paste

  • water, Salt to taste,Sugar to taste

  • 2 Tbsp oil

Pastry Ingredients:

Water Dough:

  • 225g flour, 1tsp salt

  • 85g water

Oil Dough:

  • 85g butter, 5g Ghee

  • 180g flour



  1. Heat oil in wok. Fried curry paste and mix in curry powder and curry leaves till fragrant.

  2. Add in diced chicken, potatoes. Fry for 3 minutes on medium fire. Add in onions and water. Simmer for 10 minutes or until almost dry.

  3. Remove to cool.


Water Dough

  1. Mixed salt to water to make salt water.

  2. Add salt water to flour gradually and slowly knead to form a nice white dough.

  3. Leave aside.

Oil Dough

  1. Add butter and ghee to flour and knead to form a dough. Set asideto rest for 30 mins.

To make spiral skin:

  1. Flatten the water dough and wrap the oil dough inside. Pinch the edges to seal it nicely.

  2. Let dough rest for 10 minutes.

  3. 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.

  4. Roll from the shorter end of the swiss roll to flatten dough. Slowly roll up from the shorter side to form a swiss roll.

  5. Let dough rest for 10 to 15 minutes.

  6. Cut dough into small pieces.

To fill and shape puff

  1. Roll a piece of the cut dough into a circle with rolling pin.

  2. Put 1 Tbsp of filling in the centre.

  3. Press the edge together and seal it. This will give you a half moon shape.

  4. Pinch the edge of the puff with your thumb.

  5. Heat oil in wok or deep fryer. Oil must be very hot before putting in the puff and enough to cover to the puff.

  6. Deep fry the puff on medium heat until golden brown.


  1. very nice puffs...the skin looks crispy!!!
    you are really hardworking, jane...i always visit your home with excitement...

  2. 好美丽的咖哩角哦
    真的好想念哦 >_<

  3. Jane做的皮跟形状真的很美!美!美!!

  4. 谢谢大家!我好开心哦。

  5. 不好意思,想问一问Ghee是什么来的??

  6. Jane,
    Just came across your blog and I was marvelling over your spiral curry puffs. Mine turned out disastrous.
    Err...I can't read Chinese so I don't understand part of your blog.

  7. Hi Jane,

    I came across your curry puff and very keen to learn the round shape puff you made. Can you share? Please reply me at

    Thanks lots!!


  8. Johnny, sorry for the late reply. So, actually u want me to show u the photo of how to doing this or descripe to u the way of making :)
    Actually the round shape one is just the same as the normal one. The difference is the traditional type u have to fold pastry over to make a half circle and crimp at while the round one u need 2 round pastry. One fill with fillings n the other just top to cover it and knead the side to seal it. Will find some times to re-do n snap the photo n send to ur email add.

  9. Hi'Jane i'm so attracted with your spiral curry puff. ..i have made a few times now but never got a perfect spiral shape like yours. The taste is great just the spiral shape doesn't appear on my spiral curry puff..also which part that should be outside of our spiral curry puff, is it the one that we rolling or the back one?

    Regard kelly.

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