Name: Curry Puff Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Cuisine: Malaysian
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; 1.5 teaspoons salt; 335 g (11.8 oz) water; 900 g (1.9 lb) all-purpose flour; 340 g (11.9 oz) unsalted butter; 20 g (¾ oz) ghee (optional); 730 g (1⅓ lb) flour

Jump to Recipe·5.2 from 29 reviews

Curry Puff is a beloved Southeast Asian snack, and nothing beats the satisfaction of biting into one with its golden, flaky pastry and warm, savory filling bursting with spiced chicken and potatoes. This authentic version brings the magic of Malaysia’s best street vendors right to your kitchen, complete with homemade spiral pastry and a rich, fragrant filling. If you’ve ever wanted to try your hand at mastering this nostalgic treat, you’re in for a rewarding experience that’s sure to wow friends and family alike.

Ingredients You’ll Need

Despite their impressive look, the ingredients for these Curry Puffs are wonderfully straightforward. Each component plays a vital role in creating the signature texture, aroma, and flavor that make these irresistible.

Dried Red Chilies: Soaked and blended, they bring a fiery backbone to the filling—remove seeds for a milder kick.
Shallots: Their sweetness balances out the spice and adds a beautiful aroma to your Curry Puff.
Meat Curry Powder: The heart of the filling—choose a fresh, bold blend for the best depth of flavor.
Oil: For sautéing the paste—five tablespoons keep things luscious but not greasy.
Curry Leaves: Just a small handful imparts a deep, unmistakable aroma you’ll recognize right away.
Chicken Breasts: Lean, tender, and perfect for soaking up that luscious curry flavor in every bite.
Potatoes: Diced and simmered until creamy; they provide a comforting, earthy base.
Yellow Onions: Their sweetness rounds everything off and melds into the curry paste.
Water: Just enough to bring the filling together without making it soggy.
Salt and Sugar: Season to taste for perfect balance—trust your palate here!
All Purpose Flour: Used for both water and oil dough; this is the backbone of your pastry shell.
Unsalted Butter: Key to those glorious flaky layers you crave in a Curry Puff.
Ghee (Optional): Adds a subtle richness and authentic flavor; only a touch needed.

How to Make Curry Puff

Step 1: Prepare the Spicy Filling

Start by soaking your dried red chilies in hot water for about five minutes; this softens them and makes blending much easier. Drain and blend together with the peeled shallots until smooth, then mix in your meat curry powder. The result is an aromatic chili paste that forms the flavor base of your filling.

Step 2: Cook the Chicken and Potato Mixture

Heat oil in a wok and sauté the chili paste along with a handful of curry leaves until everything smells intoxicatingly fragrant. Toss in your diced chicken and potatoes and stir-fry over medium heat for three minutes. The magic happens here as the meat and potatoes absorb all those spices. Next, add in your diced yellow onions and just enough water. Allow the mixture to simmer until almost dry—this is key to avoiding soggy puffs. Finish with salt and sugar to taste, and let the filling cool to room temperature.

Step 3: Make the Water Dough

Mix salt into water to create a saltwater solution, ensuring even seasoning of your pastry. Gradually knead the saltwater into the flour until you have a smooth, pliable ball of dough. Divide this water dough into smaller balls, each weighing about 85 grams. Give them a quick roll and cover so they don’t dry out while you prepare the next step.

Step 4: Prepare the Oil Dough

Combine the soft unsalted butter, a touch of optional ghee, and flour. Work the fats into the flour until a soft dough forms—this will provide the signature flaky, layered effect in your Curry Puff. Divide the oil dough into 70-gram balls, ready for assembly.

Step 5: Make the Spiral Pastry Shell

Flatten each portion of water dough, then wrap an oil dough ball inside and seal tightly. Let the dough rest for 10 minutes—this step helps relax the gluten and makes rolling easier. Roll the dough into a rectangle, then roll it up like a Swiss roll. Flatten slightly, roll again, and repeat for that coveted spiral structure. Let your dough logs rest before slicing each one into four beautiful pieces.

Step 6: Assemble and Fold Your Curry Puff

Roll out one piece of your spiral dough into a thin circle. Spoon a generous tablespoon of cooled filling right in the center. Brush a little water around the edge, then fold the dough to form a neat half-moon. Press the edges to seal and, if you’re feeling fancy, create 8–9 pleats for extra flair. This not only looks lovely but ensures your filling stays put.

Step 7: Deep Fry Until Golden

Heat enough oil in a deep pan to submerge the Curry Puffs completely. Fry them in batches over medium heat until they’re deeply golden and audibly crisp. Transfer to a rack to cool slightly, then get ready for the most satisfying crunch!

How to Serve Curry Puff

Garnishes

Fresh herbs like cilantro or finely sliced spring onions add a burst of color and a complementary freshness to each serving. Sometimes a simple dusting of curry powder on the plate or a wedge of lime for squeezing is all you need to level up the flavors.

Side Dishes

These Curry Puffs double as a hearty snack or can stand in for a light meal. Serve alongside a simple cucumber and tomato salad dressed in vinegar or pair with a steaming mug of teh tarik (Malaysian milk tea) for the ultimate street-food experience.

Creative Ways to Present

Lay out your Curry Puffs on a wooden platter for a rustic touch, or nestle them into paper cones for party-friendly finger food. Arrange them in a spiral, or stack them pyramid-style for a festive gathering centerpiece—however you present them, they’ll disappear quickly!

Make Ahead and Storage

Storing Leftovers

Curry Puffs keep well for up to three days at room temperature if stored in an airtight container. If your kitchen is particularly warm or humid, you might want to transfer them to the fridge to maintain maximum crispness, then let them come close to room temperature before enjoying.

Freezing

Both uncooked and cooked Curry Puff freeze beautifully. If freezing uncooked, arrange them in a single layer on a baking sheet until solid, then transfer to a freezer bag. They can go straight from freezer to hot oil, though add a minute or two to the frying time. For cooked puffs, let them cool completely and wrap well before freezing.

Reheating

To bring back that legendary crispness, reheat Curry Puffs in a preheated oven at 350°F (180°C) for about 10 minutes. Avoid microwaving, as this will soften the pastry; the oven ensures your puffs re-emerge flaky and golden.

FAQs

Can I make vegetarian Curry Puff?

Absolutely! Simply swap the chicken for extra potato, diced carrots, frozen peas, or even firm tofu. The spices and curry leaves will still shine, delivering that signature flavor in every bite.

What can I use if I don’t have meat curry powder?

You can use any mild or medium curry powder you enjoy; just make sure it’s fresh and aromatic for best results. For extra heat and authenticity, add a teaspoon of ground coriander and a pinch more chili powder.

How do I get the spiral effect in the pastry?

The spiral comes from rolling, wrapping, and re-rolling the layered water and oil doughs. Use a gentle but firm hand and take your time with each step—the effort is so worth it when you see those gorgeous layers after frying.

Can I bake Curry Puff instead of deep-frying?

Yes, you can bake them at 400°F (200°C) for 20–25 minutes until golden, though the crust may be slightly less crisp than deep-fried versions. Brushing with a little egg wash before baking helps with color.

Why is my Curry Puff pastry not flaky?

Flakiness relies on precise layering and cold fats. Be sure your ingredients—especially butter—are cool, and don’t overwork the dough. Allowing your dough to rest and using measured, gentle rolling will yield the best results.

Final Thoughts

If you’ve ever dreamed of recreating true Malaysian-style Curry Puff at home, now’s your chance! Every flaky, warmly spiced bite makes the effort completely worthwhile. Share them with those you love, and don’t be surprised when these little parcels of joy become your new most requested treat. Happy cooking!