Malaysian Curry Puff
Flaky, golden, and irresistibly savory, Malaysian Curry Puffs are a beloved street food classic that combine buttery pastry with a rich, spiced filling. Each puff is stuffed with a delectable mix of tender potatoes, sweet peas, fragrant curry powder, and optional bites of succulent chicken, making them the perfect snack or appetizer. The pastry dough, made with simple pantry staples like all-purpose flour and butter, is chilled and hand-folded around the filling, ensuring a light, crispy texture after frying. These curry puffs are deep-fried until perfectly golden, delivering layers of crunch and warmth that are impossible to resist. Whether served at a party, as an on-the-go snack, or alongside a dipping sauce, this recipe is a celebration of bold Malaysian flavors and timeless culinary tradition.
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 100 grams unsalted butter
- 120 milliliters cold water
- 1 teaspoon salt
- 1 tablespoon cooking oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 150 grams chicken breast, diced (optional)
- 250 grams potatoes, diced into small cubes
- 50 grams frozen peas
- 2 tablespoons curry powder
- 0.5 teaspoon sugar
- 0.5 teaspoon salt
- 50 milliliters water (for the filling)
- 500 milliliters cooking oil (for deep frying)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Cut the unsalted butter into small cubes and rub it into the flour until the mixture resembles breadcrumbs.
Gradually add cold water to the flour-butter mixture while kneading. Form a smooth dough, wrap it in cling film, and refrigerate for 30 minutes.
Meanwhile, heat 1 tablespoon of oil in a pan over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.
If using chicken, add the diced chicken breast to the pan and cook for 3–4 minutes until mostly cooked through.
Add the potatoes, curry powder, sugar, and 50 milliliters of water. Stir well, cover, and let cook on low heat for 10 minutes, or until the potatoes are tender.
Stir in the frozen peas and salt, cooking for another 2 minutes. Remove the filling from the heat and let it cool to room temperature.
Take the dough out of the refrigerator and roll it out on a floured surface to a thickness of about 2 millimeters.
Using a round cookie cutter or a small bowl, cut out circles (approximately 10–12 cm in diameter).
Place a spoonful of the cooled filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and crimp the edges to seal tightly.
Heat 500 milliliters of cooking oil in a deep frying pan over medium heat. Fry the curry puffs in batches until golden brown, about 3–4 minutes per batch.
Drain the fried curry puffs on paper towels to remove excess oil.
Serve warm with your favorite dipping sauce or enjoy on their own.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 1.5 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
