Name: Karipap Pusing (Spiral Curry Puffs)
Yield: Makes 25–30 pieces
Cuisine: Malaysian
Ingredients: 35 g (1¼ oz) cold unsalted butter, cut into small cubes; 2.5-cm (1-inch) length cinnamon stick; 350 g (12 oz) potatoes, peeled and diced; Vegetable oil, as needed; 2 medium white onions, peeled and finely chopped; A handful of finely chopped coriander leaves; 2 stalks curry leaves, stems discarded; 150 g (5⅓ oz) minced chicken; 2 cardamom pods; 90–125 ml (3–4 fl oz / ⅜ –½ cup) water; ½ tsp salt; 175 g (6 oz) plain flour; 3 cloves; 1 star anise; 4 tsp minced garlic; 1 Tbsp curry powder; 1 Tbsp minced ginger; 2 tsp chilli powder (optional); 125–250 ml (4–8 fl oz / ½–1 cup) water; 185 g (6½ oz) plain flour; 1 Tbsp sugar, or to taste; 75 g (2⅔ oz) vegetable shortening; 1 Tbsp sugar; Salt, as needed

Preparation info

Makes
25–30 pieces

Difficulty
Medium

Appears in

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.

Ingredients

350 g (12 oz) potatoes, peeled and diced
Salt, as needed
Vegetable oil, as needed

Method

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