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Home Dish Flaky Spiral Curry Puffs

Flaky Spiral Curry Puffs

Introduce

Chef :

Pinkblanket's Kitchen

Flaky Spiral Curry Puffs

A little effort goes a long way!

Ingredient

250 g

water - start making your dough with 1 cup of water. Add in small batches until you have a dough. Add 3-4 tbsp more if needed until you have a soft pliable dough

Cooking instructions

* Step 1

We also make pieces of plain curry puff skin as some like it without filling. See pic below.

* Step 2

A. BUTTER DOUGH 1. Grate the butter - we use soft but (still) cold butter. 2. Measure vegetable shortening. We microwave our shortening as it's harden after after long refrigeration. 3. Place all ingredients for butter dough in a mixing bowl. Mix until well-combined and knead into a soft dough. Cover and set aside.

* Step 3

B. OIL DOUGH 1. Prep and measure all ingredients to make oil dough. 2. Heat oil. While oil heating, mix salt and flour in a mixing bowl. 3. Add hot oil to the flour mixture. 4. Using wooden spatula or chopstick, mix and combine all ingredients. 5. Start with a cup of water. Add water in small batches. Mix well. Add few tablespoons more of water until you have a soft and pliable dough.

* Step 4

Divide each dough into equal portions, then roll each part or portion into round balls.

* Step 5

1. Next, take a portion of rolled oil dough. Flatten it into a disc. Place one portion/rolled butter dough on top. See pic 1 & 2. 2. Wrap it with oil dough and seal. See pic 3 & 4 below. 3. Roll into a round ball again. Do the same with the rest of the dough - pic 5. 6. Then cover and rest for 10 - 15mins - pic 6.

* Step 6

Next, lightly dust your working surface with some flour. 1. Take one dough and flatten it into rectangular or oblong shape - pic 1. 2. Using hand, lightly brush the surface of flattened dough with water - pic 2. This helps to glue or seal the dough 👇🏻 3. Roll into a log - pic 4 & 5.

* Step 7

Next, flatten the long rolled dough for a second time. Flatten it (again) into an oblong shape. Be careful not to spread it too thin. After that, roll it again for one last time, into a long log shape. See pic below.

* Step 8

Cut the long-rolled dough into equal parts, preferably a bit thick, see pic below.

* Step 9

Add small portion of filling and then fold it into half. Pinch and twist the edge to seal. See clip below.

* Step 10

Heat enough oil in a wok over medium heat. Deep-fry the puffs until golden brown. Drain on paper towels or cooling rack.

* Step 11

Notes: 1. Use deep frying pan & lot of oil to deep fry the puffs (enough to completely cover the puffs). Little oil will cause the puffs to fry unevenly and you will have dark burn patches on the puff skin when it's in contact with the bottom part of the pot.