Spiral Curry Puff

This snack is very intriguing, both in shape and in taste. It is not the regular curry puff or pastel or pastei, this has more crunch and after it cools down, it taste even better. I bought one of these while still living in Jakarta, and now since I cannot find it in The Netherlands, I just need to learn how to make it. At first, I thought this would be very hard and intricate to make, but fret not, it is completely opposite. You do need extra armor and ammunition though, most especially is the dough roller. If you don’t have it, find something which can roll a dough, and it has to be long enough so you can have thin dough as the result. This is based on traditional malay/indian food, I think, because it is made with curry and I believe this kind of food do spring from these two culture.


I. Water Dough

  • 300 grams flour
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 egg, loosely beaten

II. Oil Dough

  • 150 grams flour
  • 75 gram cold butter, cut into small cubes

III. Curry Filling

  • 100 gram of meat, cut into small cubes
  • 100 gram potato, cut into small cubes
  • 100 ml coconut milk
  • 1/2 cup water (+ 120 ml)
  • 1 tsp curry powder
  • 1/2 tsp salt
  • 1 tsp sugar


I. Water Dough

  1. Mix all water dough ingredients with hands and keep mixing until it is not sticky anymore (hands come out clean after mixing the dough)
  2. Separate into 2 parts, keep in a container and close the container with cloth to trap the moist inside so the dough don’t turn hard and cracky
  3. Keep away for 30 minutes

II. Oil Dough

  1. Mix butter cubes and flour with fork until you get a coarsed, sand-like texture
  2. Mix the dough with hands until it can be stuck to each other, separate into 2 parts

III. Curry Filling

  1. Put water, coconut milk, curry powder, salt, and sugar together in a pan
  2. Stir with low heat
  3. Put potatoes and meat into the pan
  4. Stir and cooked until almost all the liquid have evaporated and the curry is thick


  1. Flatten Water Dough into a big round thin dough, so it can fit to cover the whole Oil Dough
  2. Put Oil Dough in the middle of the flattened Water Dough
  3. Cover whole Oil Dough with Water Dough, pinch the top so no Oil Dough uncovered by the Water Dough
  4. Use the roller to flattened up the mixed dough
  5. After it is flattened, roll the dough with hands, like rolling a swiss roll
  6. After it is rolled up, use the roller to flattened the dough again until it as flat as in step 4
  7. Roll the dough again, as in step 5
  8. Cut the rolled dough into small 1cm pieces
  9. Flattened the small pieces into a round form, not too thin not too thick
  10. Put a scoop of the curry in the middle of the flattened small dough and close it, pinch the joined edges and it a little bit to the inside, to look like a wave
  11. Fry the puff and ready to be served

2 thoughts on “Spiral Curry Puff

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