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Curry Puff

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Curry Puff–a snack filled with curried potatoes commonly found in Malaysian and Singapore | rasamalaysia.com

Curry Puff–a snack filled with curried potatoes commonly found in Malaysian and Singapore | rasamalaysia.com

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–a snack filled with curried potatoes commonly found in Malaysian and Singapore | rasamalaysia.com

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.

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Recipe: Curry Puff

Curry Puff–a snack filled with curried potatoes commonly found in Malaysian and Singapore

Ingredients

Filling:

  • 5 tablespoons oil
  • 1 medium red onion finely chopped
  • 1/2 teaspoon kurma powder or chicken curry powder
  • 2 teaspoons meat or chicken curry powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 cup of finely diced chicken breast meat
  • 2 large potatoes boiled and finely diced
  • 1 1/2 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Pastry:

  • 1 lb plain flour
  • 5 oz margarine or shortening
  • 3/4 cup water
  • 1/2 teaspoon of salt

Instructions

  1. Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.
  2. To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.

85 COMMENTS... read them below or add one

  1. Is it explode or you eat until like that? LOL! Really “pok” arh ?!
    Also, other than not using frozen pastry…authentic kari puff should be deep fried like what you provided, not baked, like what I did :)
    Deep fry is the so-called unhealthy version but sure will taste pufflicious!

    Reply

  2. Who, me? ^^ Actually, these (something very similar, anyway) are a staple at our place. Every once in a while, Dave and I make a big batch. We like to freeze them to bake as a meal or a snack whenever we get lazily hungry.

    Reply

  3. Allo allo… how many puffs did you make from 1 lb flour? Also, I din know curry powder got difference between chicken and meat curry powder. Does it actually say in the packet?
    Thanks for providing the recipe. I prefer this type of crust to the Pepperidge Farm Puff Pastry.

    Reply

  6. Rasa Malaysia,
    Is this a challenge? :) My curry puffs are actually more samosa-like with diced potatoes, green peas and curry powder. And I make my own pie dough with butter.

    Mental list to add this to my posting schedule. I’ve got enough for the next three weeks out!

    Reply

  7. Aww…you left half a curry puff for me :) BTW, a little shy. But what’s the difference between a Samosa and a curry puff, always thought it was just the shape…

    Reply

  8. HI RM!

    The recipe for the fillings of your puff’s is just like my mom’s …I can just taste them when looking at your pix, I miss my mommy!!!!!

    Reply

  10. Oh man! I love this type of pasty – savory and flaky. It seems like every culture has one version. Indonesians call theirs pastels, the Filipinos, empanadas…but these look absolutely scrumptious. Thanks for the recipe, as always.

    Reply

  12. Ooh la la!! I LOVE Curry Puffs, and yours looks scrumptious! Brings back fond memories of my Atok frying a big batch during tea-time!

    Reply

  13. Too nice !!! That’s not normal, all what you are cooking is too nice…could you please send me about 100 pieces of these wonderful puffs ??? Please ^__^

    Cheers
    Claude

    Reply

  14. I just discovered your wonderful site, and I’m glad you made it through the explosion! These curry puffs look so flaky and delicious!

    Susan from Food “Blogga”

    Reply

  16. Aikkss..I was munching away a very delicious curry puffs made by my Malay colleague and now that i see your curry puffs, I should go ask for second helping. Hahaha!

    Reply

  17. My son loves karipap. Here in Perth we can buy the normal malay karipap from the oriental shop. They are not petite like in Malaysia but as big as half of a cup saucer. Besar sekali…..

    Reply

    • I can eat at least 6-12 of those cos I have a really big appetite and many people always wonder where they go. BTW I’m not fat at all. Need to put on some weight. :)

      Reply

  18. The secret to make your karipap skin looks so licin is to fry them in a slow heat. The oil must not be too hot or you will not get a smooth pastry.

    Reply

  19. Lu olang betui betui Malaysia Boleh! I would just take things for granted and head for the makcik’s stall across the road for my karipap :P

    Reply

  20. Tiga – exploded. You see the raw ones I pleated so pretty, after baking, all open mouth. LOL.

    Danielle – great idea, freeze to bake and eat anytime. :)

    Simcooks – I actually used Pepperidge farm to bake them lah. I just provided the authentic recipe from my cookbook. :P

    Mw- Oooh, will have to check out your super bowl party food.

    BC – yes, but after baking all the braiding were gone. LOL!

    WC – Samosa and curry puff are basically the same, just different interpretation of the same kind of food.

    Unka – read my above answer…precisely the same.

    Fraggle Freak – yeah, I got the recipe from the cookbook. :P

    WMW – are you going to make some?

    Elmo – yes, every culture has their own kind.

    Meena – yes, fond childhood memories when we were fed these foods. Now I have to make myself. ;)

    Claude – OK, I will freeze them up and FEDEX overnight to you. You just have to nuke them when you receive them.

    Susan – welcome and thanks. Will check out your site.

    SC – the last trip when I was home, I saw some of them at my friend’s place and I ate 5 of them in one shot – yes, great tea-time snack. ;)

    Precious Pea – lucky you, here go ask her one, two or three more. ;)

    Flower – I don’t like the big one, I like the mini ones…more appetising.

    Hochiak – lucky you got makcik across the street.

    Reply

    • If you are baking them why not use a toothpick to poke a couple of holes on each side of the curry puff?

      The holes will release the hot air and pressure inside so they don’t explode.

      Reply

  22. Tabik Rasa Malaysia. Your folds are very nice. You got skills! I remember when I was young, I used to make a mess out of the whole thing.

    Then I used the plastic kepik kepik but they might “open mouth” while frying. Then spoil my mum’s other hand made curry puffs. I have learned how to fold properly now.

    I remember a curry puff used to be 10 cents from the makcik’s shop when I was growing up.

    I shall post another curry post tomorrow. Will link back to all of you.

    Reply

  24. oOOOh, those puffy things do look good… Your pastry has very thin layers, in France we’ve got the “feuilletee” pastry, that we use for “millefeuille” cakes, but it is made with (a lot of!!!) butter… I wonder if it would be ok…
    Anyway, I’ll have to try your recipe to make the comparison!

    Reply

  25. u made the dough-making sound easy. definitely wil try making curry puff when i come back fr sd. already told hubby tht i want a rolling pin. lol!

    Reply

  26. unka, i have to disagree a bit with RM. samosas are usually made from filo pastry, so different texture lar, whereas currypuffs…well, thicker pastry ler…hey, RM you should try those pinwheel currypuffs…sure to wow them!! but so far, mine have all exploded with great aplomb…..

    Reply

  27. AHHHH! You are killing me! Coordinated attacks from everyone with Curry Puff on the blog!!!

    Now I’m craving for curry puff!!!

    Reply

  28. Swee – I am not sure if you can fry puff pastry, I baked it…maybe you can experiment and let me know. ;)

    Keropok Man – aiyo, my pleat very not nice la…I didn’t learn much from my aunt. Her pleats sooo tiny and nice, mine so broad.
    Thanks for the link. :)

    Suanne – what is kok jei? Is it peanut cookies?

    Vero – do let me know.

    Malaykid – cool, when you have your rolling pin, you come over to my house and we all rolling rolling together. :)

    FBB – I have no idea what the skin of samosa is made off, but the filling tastes the same. OK, better listen to baking see foo.

    Ming – go to Penang. I am sure they have them. :)

    Reply

  30. Good day all…The recipes look so delicious and I sure will try to make them. I have two questions though, to all curry puff gurus out there. How do you keep your crimps nice and tact and also how do you keep your puffs from exploding when they’re fried?

    Reply

  31. Love the way you fold the curry puffs, “Cantiknya!”. I am collecting finger food recipes for kids’ b/d party. Thanks for sharing it! Love you blog 2!

    Reply

  39. followed the recepy really closely. BUT I only had Bread Flour and it turned out preety good, gave it a little bready texture.
    it was gone within the minute! thanks again!

    Reply

  41. How do you fold them so nicely? :) can’t wait to try it.. Is it possible to substitute chicken with a different type of meat?

    Reply

  42. OMG where wi malaysia memories be without cuy puff….had the best time of my life there and the things that made it memorable are curry puff and maggi tom yum nooldes….so trying ur recipe rite now….thanx fo sharing!!!

    Reply

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    Reply

  45. heya, i made curry puffs using your filling recipe over the weekend. It was really good. I added cinnamon sticks to the spices to add more zing to it. Got plenty of compliments for the filling so thanks! =)

    Reply

  47. I was just thinking about curry puffs the other day and I was wondering if you can use instant mashed potatoe mix to make the filling? Prepare the mashed potatoe then add onions, curry powder etc… then fill the pastry circles with it before deep frying it?Would it make for a lighter, tastier curry puff?

    Reply

  48. 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!

    Reply

  52. 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.

    Reply

  53. 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).

    :)

    Reply

  54. 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.

    Reply

  55. 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_

    Reply

  56. 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! :-)

    Reply

  57. Bee,

    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.

    Reply

  59. 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?

    Reply

  60. 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!

    Reply

  62. I made your curry puffs today. Do you have a brand of curry powder you like? All I have on hand is McCormick and it’s not too good. We have lots of Asian markets around here so I can get other types. I made the dough but I think I handled it too much. It was thicker and not flaky like I remember the curry puffs I ate in Singapore. I may have rolled them out too thick, too. I’ll have to try again. I did fry them. I think I might try pie crust next time, I have lots of filling left to experiment with. Overall, I’d say they were a success, I just need a little practice.

    Reply

  63. If I would like to bake them, what temperature and how long is recommended?
    Would it be possible to use gluten-free flour?

    Reply

  65. I would like to know it’s that okay to freeze uncooked curry puff in the freezer for three weeks,then fry them. I’m living in USA and I don’t have the time to cook every day.

    Thank you
    Puspa

    Reply

  69. Just wanted to say this recipe was delicious! Every time I make it, memories of travelling through Malaysia last year come flooding back. The recipe is so yummy that I linked to it on my blog (www.roamingformeaning.com) Thanks for sharing your recipes – I can’t wait to try others! – Kiki

    Reply

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