Karipap Pusing (Spiral Curry Puffs)
Quick answer
- Total time
- 195 min
- Level
- Hard
- Servings
- 21 servings
- Ingredients
- 18
About this dish
Two separate doughs, a water dough wrapped around a margarine-and-flour dough, are rolled and wound twice so that each cut face shows a tight spiral.
Read more
The filling for this Malaysian curry puff is a dry curry of chicken, sweet potato, and potato with a piece of hard-boiled egg. Deep-fried, the layers open and flake, and the spiral shows only when that cut face is kept on the outside.
Ingredients
Instructions
- 1
Dice chicken, sweet potato and potato small; mince onion, garlic and curry leaves.
Mix the curry powder with 30ml taken from the 480ml filling water.
- 2
Heat 45ml oil over medium heat and sauté onion and garlic for about 3 minutes.
Cook the curry paste for about 1 minute, then add chicken and stir for about 3 minutes.
- 3
Bring the remaining 450ml filling water to a boil in the pan, then add sweet potato, potato, filling salt and sugar.
Cover for about 15 minutes until chicken and potatoes are fully cooked, then uncover and reduce about 5 minutes until nearly dry; stir in curry leaves.
- 4
While the filling cools in a shallow layer, knead 400g water-dough flour with 2 eggs, 100ml water and 0.25 teaspoon salt for about 10 minutes. Cover and rest for 30 minutes; refrigerate the filling once cool.
- 5
Melt the margarine and cool until no longer hot, then combine with the 200g oil-dough flour.
Weigh each finished dough separately and divide each entire batch into 21 equal portions.
- 6
Flatten one water-dough portion into a circle, enclose one oil-dough portion and seal completely.
Combine the remaining portions the same way and keep covered.
- 7
Roll each combined dough into a thin, long rectangle and wind it up from one end.
Turn it, roll it long again and wind it up once more, completing 2 rolling-and-winding rounds per piece.
- 8
Cut the 21 rolls crosswise in half to make 42 pieces.
Place each spiral cut-face down and roll to about 10cm across; divide the cooled filling and the 3 hard-boiled eggs evenly for the 42 wrappers.
- 9
Place filling and egg on the side opposite the spiral cut face and fold into a half-moon.
Press the edges firmly together and crimp to finish.
- 10
Heat about 1000ml remaining oil in a deep pot to roughly 170°C.
Fry about 6 at a time without crowding, turning only after one side is firm and pale golden; allow about 5-6 minutes per batch for both sides.
- 11
Lift onto a sieve or rack to drain and recover the oil temperature before the next batch.
Let stand about 5 minutes before serving so the filling is no longer scorching hot.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Spiral Curry Puffs (Karipap Pusing)
Huang Kitchen / Angie Liew · Checked: 2026-09-07
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