Karipap Pusing

Spiral Curry Puffs

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Preparation info

  • Makes

    25–30 pieces

    • Difficulty


Appears in

My Rendang isn't Crispy

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

Almost every South East Asian country has a version of this scrumptious snack. Whenever I feel like it, I would whip up a big batch of these spiral curry puffs and freeze them. They can then be thawed and deep-fried for a quick snack. The key to these curry puffs is the thin, crispy and flaky crust.


  • 350 g (12 oz) potatoes, peeled and diced
  • Salt, as needed
  • Vegetable oil, as needed
  • 3 cloves
  • 2 cardamom pods
  • 2 stalks curry leaves, stems discarded
  • 2.5-cm (1-inch) length cinnamon stick
  • 1 star anise
  • 4 tsp minced garlic
  • 1 Tbsp minced ginger
  • 2 medium white onions, peeled and finely chopped
  • 1 Tbsp curry powder
  • 2 tsp chilli powder (optional)
  • 150 g (5β…“ oz) minced chicken
  • 1 Tbsp sugar, or to taste
  • 125–250 ml (4–8 fl oz / ½–1 cup) water
  • A handful of finely chopped coriander leaves

Dough A

  • 175 g (6 oz) plain flour
  • 75 g (2β…” oz) vegetable shortening

Dough B

  • 185 g (6Β½ oz) plain flour
  • 1 Tbsp sugar
  • Β½ tsp salt
  • 35 g (1ΒΌ oz) cold unsalted butter, cut into small cubes
  • 90–125 ml (3–4 fl oz / β…œ –½ cup) water


  • Prepare dough A. Combine the flour with the shortening to get a soft dough. Wrap with cling film and set aside.
  • Prepare dough B. Mix the flour with the sugar and salt, then rub in the butter until the mixture resembles breadcrumbs. Add the water a little at a time, kneading to get a soft, smooth dough. You might not need to use all the water. Wrap with cling film and set aside.
  • Prepare the filling. Boil a pot of water and add 1 tsp salt. Add the diced potatoes and boil until tender. Drain well and set aside.
  • Heat 2 Tbsp oil in a pan over medium heat. Add the cloves, cardamom pods, curry leaves, cinnamon and star anise, and fry until fragrant. Turn the heat to low and add in the garlic and ginger. Stir to mix, then add the onions, curry powder and chilli powder, if desired. Leave it to cook for 2 minutes.
  • Add the chicken and stir for about 10 minutes. Season with sugar and 1 tsp salt. Add the potatoes and water. Cook, stirring continuously over low heat for 5–10 minutes, until the mixture is soft and mushy, but not runny. Test by running your spatula across the base of the pan. It should take some time for the mixture to flow back.
  • Add the coriander and mix well. Adjust the seasoning to taste. Turn off the heat and allow the filling to cool completely before using.
  • Flatten dough B and wrap it around dough A. Roll the combined dough into a thin 40-cm (16-inch) square sheet, then roll up like a Swiss roll. Pinch the open edge to seal it.
  • Cut the log into 25–30 discs, each about 1.5-cm (ΒΎ-inch) thick. You should be able to see a spiral pattern. This is known in Malay as pusing. Roll each disc into a 7.5-cm (3-inch) round. Spoon some filling onto each round and fold to enclose the filling. Pinch the edges, then crimp to seal. At this point, the curry puffs can be placed in a freezer bag and stored in the freezer for up to 2 months. Thaw before deep-frying.
  • Heat sufficient oil for deep-frying in a wok over medium heat. Lower the curry puffs into the hot oil and deep-fry for 2 minutes on each side until golden brown and crisp. Do this in batches. Drain well and serve.

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