Traditional Karipap Pusing (Spiral Curry Puff)
Hidangan tradisional · Malaysian
A classic Malaysian Karipap Pusing, featuring a crispy, multi-layered spiral pastry shell filled with a savory curry potato and chicken filling. The dough is meticulously folded to create the signature spiral effect, resulting in a delightful crunch with every bite.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- All-purpose flour300g
- Butter (for dough)150g
- Water (for dough)100ml
- Salt (for dough)1/2 tsp
- Chicken breast, diced200g
- Potatoes, diced200g
- Onion, chopped1 medium
- Garlic, minced2 cloves
- Ginger, grated1 tsp
- Curry powder2 tbsp
- Coconut milk50ml
- Vegetable oil (for filling)2 tbsp
- Sugar1 tsp
- Salt (for filling)to taste
- Black pepperto taste
- Egg wash (for glazing)1 egg
Langkah
- 1
Prepare the dough: Mix flour, salt, and cold butter until crumbly. Gradually add water to form a soft dough. Knead briefly, wrap, and chill for 30 minutes.
- 2
Prepare the filling: Sauté onions, garlic, and ginger in vegetable oil. Add chicken and cook until browned. Stir in curry powder and cook for 1 minute. Add diced potatoes, coconut milk, sugar, salt, and pepper. Simmer until potatoes are tender and the mixture is thick. Let cool completely.
- 3
Assemble the Karipap: Divide the dough into two portions. Roll out one portion thinly. Spread softened butter over it. Roll it up like a Swiss roll. Cut into small portions. Flatten each portion and roll into a thin circle.
- 4
Fill and shape: Place a spoonful of filling onto one half of the circle. Fold the other half over to create a semi-circle. Crimp the edges to seal. Twist the edges to create the spiral effect.
- 5
Glaze and fry: Brush the Karipap with egg wash. Deep-fry in hot oil over medium heat until golden brown and crispy.
- 6
Drain and serve hot.
