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Tuesday, March 19, 2013

Spiral Curry Puff





There are many version of spiral curry puff that one can prepare.This version uses oil as well as shortening.Crispy and tasty, a teatime delicacy among Malaysian.



Filling
200gm onion,diced
2 cloves garlic,chopped
100gm chicken meat,diced
2 tbsp brown sugar
1 tsbp chicken/mutton curry powder
½ tsp turmeric powder
3 large potatoes,cooked and diced
Some chopped coriander leaves
200gm green peas(optional)
Salt to taste
Basic dough
350gm plain flour
2 tbsp caster sugar
½ tsp fine salt
80ml peanut oil
1 large egg,beaten
120ml cold water
1 tbsp shortening
Oil dough
250gm plain flour
100ml peanut oil
To prepare filling: Saute onions and garlic until fragrant, to it add diced chicken and cook further.Add in curry powder and turmeric powder and sauté further.Then add in potatoes, salt ,brown sugar and about ½ cup of water.Leave to simmer until dish becomes slightly dry.Finalise by adding in chopped coriander leaves. Leave the filling to cool before using.
To prepare dough:
For basic dough: place flour,sugar,salt ,shortening and oil in electric mixer.Mix on low speed until mixture resembles bread crumbs.Add egg and water and combine the dough.Press together and knead lightly into smooth ball.Cling wrap and refrigerate for 20mins.
For oil dough:
Place flour in the mixing bowl.Add oil and make into a dough..Shape into small ball.Cling wrap and chill for 20 mins to firm it to.
To form spiral:

Flatten the basic dough and wrap an oil dough,pinching the edges together to seal.
Place the dough on a worktop and press down with your palms to flatten it.Then use a rolling pin to shape it into thin rounds.
1.Make a cut from the center.
2.Start rolling from one end up to the other end.
3 and 4 .Place the rolled dough upright and flatten it length wise with a rolling pin.
5.Roll like a swiss roll up to end.Halve it .
6.Take one portion of the cut dough and Place it  upright.Flatten  until you get a rounded shape.
7.Place ¾ tbsp of filling in the center.Brush the edges with some water and fold the pastry into half.Press the edges together to seal .Use a fork and press all the edges to get a design .This will also ensure that your pastry has been sealed properly.
Repeat the same with the remaining dough.Refrigerate.
Heat oil, and deep fry the puffs until golden brown and crisp.Drain on paper towels.Serve with a hot cup of tea .




















The above recipe is being submitted to Zesty South Indian Kitchen and 
Premediatated Letovers to the event Hearth and Soul Blog Hop



4 comments:

  1. Omg, who will say no to these crispies, prefect spirals.

    ReplyDelete
  2. I love the sound of these! What a lot of lovely flavours there are in your spiral curry puff, and I like the delicious pastry case too. Thank you for sharing this post with the Hearth and Soul hop.

    ReplyDelete
  3. never made curry puff at home, especially the spiral but i love the flaky texture...

    ReplyDelete

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