Spiral Curry Puff
By Margarita Lee
Ingredients for the filling:
- 250g Potatoes (peeled and diced)
- 200g Boneless, skinless chicken breast (diced)
- 2 sprigs Fresh curry leaves
- 1 Large yellow onion (diced)
- 1tbsp Garlic paste
- 1 tbsp Ginger paste
- 3 tbsp Curry powder
- ½ tsp Chili powder (optional)
- 100ml Chicken broth or water
- 1 tbsp Corn flour mixed with water
- Salt and sugar to taste
Prepare the filling (can be done the day before):
- Boil diced potatoes in water until tender.
- Heat oil in a pan or a wok. Sauté onion, ginger paste and garlic paste until softened. Stir in curry powder, curry leaves and chili powder until aromatic.
- Stir in the chicken pieces and cook for about 3 minutes.
- Add water or chicken broth, then add the pre-cooked potatoes. Cover with a lid and simmer for about 5 minutes. Remove the lid and cook until the broth has evaporated. Remove and discard curry leaf sprigs.
- Season with salt and sugar to taste. Thicken with a cornstarch slurry. Remove from the heat and let it cool down completely before assembly.
Ingredients for oil dough:
- 120g Cake flour/low protein flour
- 60g Homemade ghee
Method for oil dough
- In a large bowl, combine cake flour and homemade ghee. Rub the flour and ghee together by hand to form the dough.
- Mix until combined, wrap with cling-wrap and set aside for 20 minutes.
Ingredients for water-oil dough:
- 180g All-purpose flour
- 20g Sugar
- 30g Butter
- 20g Ghee
- 85g Water
Method for water-oil dough:
- Whisk all-purpose flour and sugar in a large bowl to combine well. Then, add in ghee and butter and combine. Slowly add water and mix by hand to form the dough.
- Wrap with cling-wrap and set aside for 20 minutes.
Combining the dough:
- Weigh the water-oil dough and divide the dough equally into 5 portions; this is approximately 65g each.
- Weigh the oil dough and divide the dough equally into 5 portions; this is approximately 35g each.
- Flatten the water-oil dough into a disc and place a ball of the oil dough in the centre. Wrap the water-oil dough around the oil dough and seal it tightly. Then, place the ball of dough aside and cover with cling-wrap, ensuring that the opening of the dough is facing up. Repeat until all the dough is combined. Rest the dough for 15 minutes.
Making the spiral dough:
- After leaving the dough to rest for 15 minutes, flatten the combined dough from the centre with a rolling pin to form a 10cmx20cm rectangle.
- Fold the top of the dough towards the centre and then fold the bottom of the dough towards the centre. Then, turn the dough 90° and roll it out to approximately 40cm long.
- Following this, fold the dough in half lengthways. Then, roll the dough towards you like a Swiss roll. Place some cling-wrap underneath to prevent the dough from drying out and rest for 20 minutes.
- After resting, cut the dough into thirds. Make sure that the cut-side is facing down and flatten the dough with the palm of your hand. Then, roll the dough into a flat disc using a rolling pin.
Filling the curry puff:
- Fill the centre of the dough with 1 tbsp of the curry filling.
- Wet the edges with water, then fold in half and seal the edges.
- Crimp the edges by pinching using the edge of your thumb. Bring the back-side forward and connect it to the front. Repeat this step until the curry puffs are sealed.
- Heat cooking oil in a wok to approximately 130℃. Ensure that there is sufficient oil to cover the curry puffs.
- Fry in small batches until golden brown.
- Place on a paper towel to drain excess oil and transfer to a cooling rack.
- Serve and enjoy.
To make homemade ghee, melt butter in a saucepan over low heat for 10-15 minutes without stirring, until the solids separate from the fat. Remove from heat, let stand for 5 minutes before skimming off the foam. Slowly pour off the clear yellow liquid, leaving behind the residue of milk solids that have settled to the bottom of the pan.
Check out more of Margarita’s recipes on her FB @ Umummy Food