• Prep Time 60 minutes
  • Cook Time 20 minutes
  • Serving For 9 people
  • Difficulty Easy, Hard

Recipe Description

Curry puff is a popular Malaysian snack that can be eaten all throughout the day, especially during breakfast or teatime. It consists of a flaky and crispy pastry shell on the outside, and stuffed with a savoury curry filling on the inside. It is then deep-fried delicious-ness. This version is filled with curry potatoes and green peas.

Recipe Ingredient

  • Shortening Dough:
  • 170 g All Purpose Flour
  • 45g Shortening
  • 12g Sugar
  • 98g Water
  • 3g Salt
  • Flaky Dough:
  • 100g Low Protein Flour / Cake Flour
  • 65g Shortening
  • Potato Filling:
  • 500g Potato, diced
  • 100 g Frozen Green Peas
  • 3 tbsp Sunflower Oil
  • 3 tbsp Curry Powder
  • 1 tbsp Sugar
  • 1 tbsp Salt
  • 1⁄2 tsp Black Pepper


    Shortening Dough:
  1. Using a mixer and a paddle attachment, rub the flour and shortening on slow speed for 1 minute.
  2. Dissolve sugar in water and add it into the mixer. Mix on second speed for 2 - 3 minutes until the dough is smooth.
  3. Round up the dough and rest it for 15 minutes.
  4. Flaky Dough:
  5. In a clean bowl, sift flour on the table and mix in shortening. Using the palm of your hand, rub in gradually to form soft dough.
  6. Round up the dough and rest it for 15 minutes.
  7. Potato Filling:
  8. In a pot, boil the diced potatoes until fork tender.
  9. Blanch the frozen green peas until soft.
  10. In a pan, heat oil. Stir the diced potatoes, green and peas. Add in curry powder, black pepper, sugar and salt.
  11. Stir until fragrant. Adjust seasoning as desired.
  12. Set aside and allow to cool.
  13. To Assemble:
  14. Divide and roll the shortening dough (36 g) and flaky dough (18 g) separately.
  15. Wrap the flaky dough into shortening dough.
  16. Using a rolling pin, roll out into a rectangular shape.
  17. Give one 3-folds and rest for 5 to 10 minutes.
  18. Turn the dough 90° and roll out into a thin sheet about 3 mm thick. Roll out the dough from top to bottom into a long cylinder shape.
  19. Divide each roll of Puff dough into 9 pieces.
  20. Using a rolling pin, flatten into a circular shape.
  21. Place potato filling in the middle, fold in half and seal before pleating the edges.
  22. Deep fry at 180 °C until light golden brown. Drain on kitchen towels and serve.

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