Malay Heritage

Salwa's Spiral Karipap

I ate the best Karipap Putar EVER recently!

Prep20m

Cook10m

Total30m

Difficultyeasy

Marina’s Story

I ate the best Karipap Putar EVER recently! Thank you for making this Karipap Putar... Salwa Ali.

6 servings

plain flour1 cup
margarine1.5 tbsp
plain flour1 cup
salt1 tsp
cool water enough to bind the flour (I would personally use almost 1/2 cup of cool water)

1.
Rub the margarine into the flour.
2.
Knead till well until a smooth dough is formed.
3.
Roll into 6 small balls.
4.
Leave to rest.
5.
Combine the flour & salt.
6.
Pour the cool water in a gentle flow into the salt & flour combined.
7.
Knead to form another soft dough.
8.
Make 6 small balls out of the dough.
9.
Allow to rest.
10.
Flatten the white dough with the palm of your hand.
11.
Place the yellow ball dough inside the white dough and close it up.
12.
Allow to rest briefly....for maybe 10 minutes.
13.
Roll the dough balls.
14.
Cut a straight opening from the center of the flattened dough toward the outer side of the dough.
15.
Start rolling the pastry from the cut opening into a croissant looking cone, until you reach the other end of the pastry circle.
16.
Flatten the croissant cone with a rolling pin.
17.
Roll it again into a short fat cylinder.
18.
Rest it again for about 5-8 minutes.
19.
Cut the cylinder into 1/2 inch thick, coin-looking circles.
20.
Flatten the circles with a rolling pin.
21.
Put aside till ready for use.
22.
Place a teaspoon of filling into the flattened pastry.
23.
Top with a sliced egg.
24.
Seal these karipap/pasties by pinch twisting the edges.
25.
Deep fry in hot oil using low fire, until golden brown.