Curry Puff Recipe
January 29th, 2007 71 Comments

Curry Puff Recipe

Curry Puff

Curry Puff–a snack filled with curried potatoes commonly found in Malaysian and Singapore–has been a hit in my circle of food blogosphere recently. Simcooks kicked off the craze for curry puff and did a “super-size-me” version; Budding Cook quickly followed with her rendition. Lured by these munchies, Keropok Man rushed out to his favorite joint in Singapore and stuffed himself silly with three big, crunchy, and golden ones while Tigerfish secretly made her cute minis

Curry Puff

And then there is me.

Inspired by all the foodies above, I made some, too. Although not perfectly executed (almost half of my curry puffs exploded due to mishandling of Pepperidge Farm puff pastry), I was quite pleased with the result.

As a Malaysian food ambassador-wannabe, I feel obliged to tell you that the authentic recipe does not call for frozen puff pastry (which is probably very hard to find in the region) and baking! The traditional method has dough kneading power as a pre-requisite. The crispy skin as seen on Keropok Man’s picture is the end result of serious kneading of flour with margarine and water, a resting time for the dough, and deep-frying to golden goodness.

So, instead of providing you with my “cheated” recipe, I will give you the recipe adapted from “Authentic Recipes from Malaysia.” If you have time and would love to make curry puff from scratch, by any means, please do so. But if you want to take a shortcut in the kitchen once in a while, it’s perfectly fine, too. For the latter, the filling recipe stays the same, but I must warn you that following the instructions of the frozen puff pastry is very important so your curry puffs don’t explode like mine!

Melting Wok, Habeas Brulee, and Wandering Chopsticks, what are you waiting for? Now it’s your turn to curry puff away.

Click Page 2 for the Curry Puff Recipe Recipe
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71 comments... read them below or add one

  1. Sharon says:

    Tried the recipe for the pastry and it turned out fabulous! They didn’t look quite so pretty though – i need practice getting the edges to look as nice as yours. Thanks for sharing the recipe and pics!

  2. shumesa says:

    i really liked it yummyyyyyyyyyyyyyyyyyyyy deliciousssssssssssss

  3. Michelle says:

    How many puff does this recipe make?

  4. Jellybeannie says:

    Can I bake it for a healthier version?!?

  5. KL Girl says:

    Loved the recepie, looked just like my Mommy’s. Here is a shortcut pastry to use, try regular pie pastry which is short crust pastry and it can be baked or fried.

  6. Dalya says:

    These are absolutely amazing! I’ve made this so many times and family always begs me to make it. I love how the ingredients are so basic! It’s great how you can turn chicken and potatoes into such an amazing dish. I add about 1/4 cup of peas, and you can also add small diced carrots. I boil the peas, carrots, and potatoes all cut up which makes them cook so quickly!
    Also, I use “wonton wraps” instead of the dough. The most time consuming process of this recipe is the wrapping. But I find it well worth it.

    This recipe is like gold to me, I keep it laminated in my recipe box and am always making these every week, sometimes twice a week! Highly recommend.
    I also make a sauce to dip these in (like a sweet/sour chili sauce):
    1 cup honey (or sugar or agave nectar, etc)
    1/2 water
    hot sauce to taste
    apple cider vinegar or any vinegar to taste
    bring to boil and add cornstarch that is mixed with some water to desired consistency (syrup-like).


  7. Kelly Tan says:

    Looks amazing!! Can I use butter instead of margarine? And I make the pastry using this recipe can I still bake it instead of deep frying? Baking just makes life easier I know it’s not exactly the same.

  8. Pingback:Curry Puffs | Divinely Delish

  9. bill says:

    i have been making these for years,i add to the recipe 2 hard boiled eggs chopped , a handful of frozen peas, but now i add the cooked mixture to mashed potato, and find it works really well,(dont over mash the potato_

  10. Pingback:7 Stunning Dishes From Foreign Countries |

  11. meadmaker says:

    Hi! There are so many types of curry powders from everywhere. Would you be so kind as to indicate what brands you recommend for these?
    1/2 teaspoon kurma powder or chicken curry powder
    2 teaspoons meat or chicken curry powder
    1 teaspoon chili powder
    I am hoping to purchase on Amazon or somewhere.
    Thanks! :-)

  12. Emmeline says:


    Your recipe above delivers how many curry puffs? And can I use butter instead of margarine? Margarine tastes very plasticky and I don’t use it in any of my food for health reasons.

    Thanks for this wonderful recipe! Will try out soon.

  13. Aja says:

    I love this curry puff.

  14. Asianlover says:

    I purchase curry puffs last evening at a Thai restaurant and they were served with a cucumber and onion dressing that is sweet and adds a little extra kick. Have you ever heard of this?

  15. Laurie says:

    The best flurry puff filling recipe I have found. Delicious! I use pie crust and roll them out and bake, I know dying is best but I try not to deep fry anything.

    As for using wonton skin, adding peas carrots, mash potatoes, that is samosas NOT curry puff!

    My Malaysian husband thinks I am a rock star cooking your recipes! Thank you Bee!

  16. nithiya says:


    1 lb flour means hw much? In kg or cups measurement

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