Recipe: Spiral Curry Puff
Been wanting to make curry puff with butter instead of all those yucky stuff: shortening, margarine
Finally found a recipe from Sam Tan’s kitchen which uses all butter
Oil dough covered in water dough and roll to thin sheet
roll it up
turn it 90 degree, roll it flat again and roll it up again
Then cut it up, see the layers?
11 puffs all together
looking yummy
Tasty but it turn soft the next day, just can’t stay crispy like those made with shortening :S
Hi Vivien! Thanks for sharing. Now i finally know how to get those layers. Can do my own currypuff and freeze it. Do u know if it’s good frozen?