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Spiral Curry Puff


Spiral Curry Puff Recipe

Filling Ingredients
1kg chicken meat, diced
1kg potatoes, diced
500g onions, diced
4-5 curry leaves
2-3 Tbsp curry powder
15 dried chillies
8 shallots
125ml water
Salt to taste
Sugar to taste
5 Tbsp oil

Pastry Ingredients:

Water Dough
900g  flour
1.5tsp salt
335g water

Oil Dough
340g butter
20g Ghee (optional)
730g flour


Soak dried chillies in hot water for 5 minute. Rinse and blend together with shallots till fine. Mix in curry powder.
Heat oil in wok and saute chilly paste and curry leaves till fragrant.
Add in diced chicken, potatoes. Fry for 3 minutes on medium fire. Add in onions and water. Simmer for 5 minutes or until almost dry.
Remove to cool.



Water Dough
Mixed salt to water to make salt water.
Add salt water to flour gradually and slowly knead to form a nice white dough.
Divide into portions of 85 gram each. Roll into a ball.
Leave aside.

Oil Dough
Add butter and ghee to flour and knead to form a dough.
Divide into 70 grams portion each.

To make spiral skin
Flatten the water dough and wrap the oil dough inside. Pinch the edges to seal it nicely.
Let dough rest for 10 minutes.
Using a rolling pin, roll out dough to form a rectangle of  20 x 11 cm. Working on the shorter end, slowly roll up tightly into a swiss roll.
Roll from the shorter end of the swiss roll to flatten dough. Slowly roll up from the shorter side to form a swiss roll.
Let dough rest for 10 to 15 minutes.
Repeat the process until you finished with the rest of the dough.
Cut dough into 4 pieces.

To fill and shape puff
Roll a piece of the cut dough into a circle with rolling pin.
Put 1 Tbsp of filling in the centre.
Brush the edge with water and fold into half. Press the edge together and seal it. This will give you a half moon shape.
Pinch the edge of the puff with your thumb. Bring the back side forward and seal it with the front. Repeat the process. You should be able to get about 8-9 pleats.
Heat oil in wok or deep fryer. Oil must be very hot before putting in the puff and enough to cover to the puff.
Deep fry the puff on medium heat until golden brown.

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8 COMMENTS... read them below or add one

  1. Yen

    Hi Bee, do you have the Nyonya Kuih lapis ( some texture of Bengawan Solo in Singapore) recipe? It’s so hard to find. If you do please share with me . Thank you

  2. Rayuka Carran

    Thank you so much Bee! I worked for a family from Malaysia and Annie would always make curry puffs and pineapple cookies and I always tried to get her recipe for at least the curry puffs! This, the pineapple cookies and your ponzu sauce miracle have made my year! I went to Taipei 101 with coworkers and our bosses. We had the most amazing dumplings.. Some were even filled with soup but the dipping sauce with fresh ginger was the best.. Ive been trying to find that since I got back last summer. Thank you very much!

  3. bobbie

    Bee, I love all your recipes. I even have your book “Easy Chinese Recipes.” This curry puff looks so good but I can’t figure out the amounts. I live in N.Carolina. In the USA. Can you please break down the measurements. I see you do this in your cookbook. Thank You, Bobbie

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