Malaysian Sprial Puff

Malaysia is a beautiful country. I did get a chance to visit Malaysia some 8 years ago. We had gone to Malaysia through bus from Singapore and the greenery all the way was quite amazing. I still remember each day of our trip and their food. Various Kuihs (snacks) and their delicious fish head curry were fingerlicking good. I found them similar to many dishes seen at our place. I don't know whether they got inspired from our place or the vice versa. Spiral Curry Puff and Kuih Lapis are among those which I've tried in my kitchen. They came out really well.

Spiral puff is an oil fried snack but you can't find a single drop of oil in any bite. It has got an  amazing crust; flaky and crunchy. Jab was asking me whether it was baked  or not. The filling I used in here is Punjabi samosa filling as I didn't had Malaysian curry masala for trying the original recipe. So I thought of adding Indian tadka to it. Potato filling alone or accompanied with chicken is found in the original curry puff.




Ingredients: (16 pieces @ 9cm in diameter)
Courtesy:Do What I Like


Water Dough:
210g plain flour
1/4 tsp salt
100ml warm water
25g lightly beaten egg
1 tbsp or 14g margarine

Oil Dough:
100g plain flour
60g - 70g margarine

Filling:


Potatoes 500g, boiled and mashed
Oil 3 tbsp
Cumin seeds 1 tsp
Green peas 1 cup
Ginger-garlic paste 1 tbsp
Turmeric powder 1/2tsp
Pepper powder 1/2 tsp
Red Chilli powder 1-2 tsp
Coriander powder 1 tbsp
Cumin powder 1 tsp
Garam masala 1 tsp
Salt to taste
Tamarind pulp 2 tbsp
Lemon juice to taste

Method:

Filling:

1. Heat oil in a pan and splutter cumin seeds in it. Saute ginger-garlic paste and green chillies in it for a few seconds and add mashed potatoes to it. Add the spices , tamarind pulp and sprinkle coriander leaves to it. Check the taste and add lemon juice if needed to taste. Keep it aside.

Dough:

2. Mix all ingredients for the water dough in a mixing bowl and knead till you have a soft and pliable dough. Leave aside to rest for 30 minutes.
3. After the water dough is rested for 30 minutes, mix everything for the oil dough till you get a workable dough. You may add 1 or 2 tsp of water to it , if needed.
4. Divide water dough into 2 pieces about 175g each. Divide oil dough into 2 pieces about 78g each. Work on one piece of water dough and one piece of oil dough. Keep the other pieces in a bag to retain moisture.

5. Wrap oil dough in water dough.

6. With sealed edges facing upwards, roll this into a flat long sheet.

Fold from one side like this and....

fold the other side too to the middle.

7. Roll this again to flat long sheet .

8. Turn the dough 90 degrees and roll it into a thin rectangular flat sheet. Roll it up tightly in swiss-roll style again. Trim away the left and right edges to tidy it up.

9. Divide into 8 pieces and you will get this.

10. Flatten each piece into a round disc and wrap in the filling.

11. Fry the puff in medium heat and when they are about to be cooked, turn up the heat to force the oil out of the puff. Drained well and serve.

The only thing I felt is I must add li'l bit more salt to the dough next time :)

Know your cooking oil event

What's with my cuppa? Event hosted by Avika originally hosted byUK Rasoi