Main content

Curry Puffs

Crispy deep fried pastry shell with a curried vegetable filling
This is a very common snack in Malaysia and Singapore.



  • 1.


  • 2.

    1 To make WATER DOUGH, place flour in a mixing bowl.

  • 3.

    2 Rub in shortening and add in the water.

  • 4.

    3 Knead into a smooth dough and leave aside to rest for 10 minutes.

  • 5.

    4 Divide into 12 equal portions.

  • 6.

    5 To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.

  • 7.

    6 Divide into 12 equal portions.

  • 8.

    7 To make FILLING, heat pan with 3 tbsp oil.

  • 9.

    8 Fry all the ingredients till fragrant.

  • 10.

    9 Add water and fry till dry.

  • 11.

    10 Add water again and fry till dry and potato become soft.

  • 12.

    11 Cover the pan once in a while so that the potato will be cooked faster.

  • 13.

    12 Leave to cool.

  • 14.

    13 Next wrap oil dough inside water dough.

  • 15.

    14 Flatten the dough using a rolling pin to shape a thin circle.

  • 16.

    15 Add filling and seal the sides.

  • 17.

    16 Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.


I serve with Tzatziki yoghurt on the side.
Can be frozen (after deep frying), and reheated in oven as a quick snack.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Curry Puffs.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating