Curry Puff

4.65 from 39 votes

Golden, flaky, and crispy curry puffs filled with savory chicken and potatoes, made with homemade pastry from scratch. This is the most authentic recipe you’ll find online and rivals the best ones sold by street vendors in Malaysia!

Prep Time10

Cook Time30

Inactive Time10

Total Time50

Course: Pastry

Cuisine: Malaysian Recipes

Keyword: Curry Puff

Servings: puffs

Author: Bee Yinn Low

Ingredients

Filling Ingredients

15 dried red chilies seeded
8 shallots peeled
2-3 tablespoons meat curry powder
5 tablespoons oil
5 curry leaves
1 kg (2 lb) chicken, breasts preferred cut into small pieces
1 kg (2 lb) potatoes cut into small pieces
500 g (1 lb) yellow onions peeled and diced
125 ml water
salt to taste
sugar to taste

Water Dough

1.5 teaspoons salt
335 g (11.8 oz) water
900 g (1.9 lb) all purpose flour

Oil Dough

340 g (11.9 oz) unsalted butter
20 g (¾ oz) ghee optional
730 g (1⅓ lb) flour

Instructions

Filling

Soak dried chilies in hot water for 5 minutes. Rinse and blend together with shallots until smooth, then mix in the curry powder. Set the chili paste aside.
Heat oil in a wok and sauté the chili paste and curry leaves until fragrant. Add the diced chicken and potatoes, and stir-fry over medium heat for 3 minutes. Add the onions, water, and simmer for 5 minutes or until the mixture is almost dry. Add salt and sugar to taste. Remove the filling from heat and let cool.

Water Dough

Add salt to water to make a saltwater solution. Gradually add the saltwater to the flour, kneading slowly until a smooth, white dough forms. Divide the dough into portions of 85 g (3 oz) each and roll them into balls. Set aside.

Oil Dough

Add the butter and ghee to the flour and knead until a dough forms. Divide the dough into portions of 70 g (2½ oz) each.

Spiral Pastry Shell

Flatten the water dough and wrap the oil dough inside, pinching the edges to seal well. Let the dough rest for 10 minutes.
Use a rolling pin to roll out the dough into a rectangle measuring 20 x 11 cm (8" x 4"). Starting from the shorter end, roll it up tightly to form a roll. Then, flatten the rolled dough slightly by rolling from the shorter end again. Finally, roll it up once more from the shorter side to form another roll.
Let the dough rest for 10 to 15 minutes. Repeat the process with the remaining dough. Then, cut each rolled dough into 4 pieces.

Assembling and Folding Curry Puff

Roll one piece of the cut dough into a circle using a rolling pin. Place 1 tablespoon of the filling in the center.
Brush the edge with water and fold the dough in half. Press the edges together to seal, forming a half-moon shape. Pinch the edge of the puff with your thumb, folding the back side forward and sealing it with the front. Repeat this process to create about 8-9 pleats.
Heat oil in a wok or deep fryer until hot, ensuring there’s enough oil to fully submerge the curry puffs. Deep fry over medium heat until golden brown. Remove from the oil using a strainer and let cool on a cooling rack. Serve warm.

Notes

Recipe contributed by Ho Siew Loon.

Make sure you have enough space to work with the dough.
When rolling the pastry dough, ensure the water dough and oil dough are spread out evenly, especially when shaping it into a rectangle. This way, you’ll get those flaky layers everyone loves!
Let your filling cool before wrapping it. This makes the whole process much easier and prevents the dough from getting soggy.
When you fold the dough over the filling, press the edges together firmly so nothing leaks out when frying.

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