Total Time
40mins
Prep 30 mins
Cook 10 mins

This is a very common snack in Malaysia and Singapore. You can find it anywhere here. Hope you like it.

Ingredients Nutrition

Directions

  1. To make WATER DOUGH, place flour in a mixing bowl.
  2. Rub in shortening and add in the water.
  3. Knead into a smooth dough and leave aside to rest for 10 minutes.
  4. Divide into 12 equal portions.
  5. To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.
  6. Divide into 12 equal portions.
  7. To make FILLING, heat pan with 3 tbsp oil.
  8. Fry all the ingredients till fragrant.
  9. Add water and fry till dry.
  10. Add water again and fry till dry and potato become soft.
  11. Cover the pan once in a while so that the potato will be cooked faster.
  12. Leave to cool.
  13. Next wrap oil dough inside water dough.
  14. Flatten the dough using a rolling pin to shape a thin circle.
  15. Add filling and seal the sides.
  16. Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.
  17. *Note: You can make the filling a bit more saltier because when you eat it with the puff it will make the filling taste blander.
Most Helpful

5 5

This is a very good recipe. I have made a few batches and people love them. I add egg to mine. To get the "spiral" effect on the curry puffs, just follow the steps on this website http://www.myasiankitchenny.com/2010/04/spiral-curry-puffkaripap-pusingstep-by.html. Thanks for the recipe.

5 5

Very good recipe, thank you so much! I've been looking for a curry puff recipe and I've read a lot of different recipes. This one is the best! I added chicken to mine and adjust the seasonings accordingly. The shell is not hard to make, this is my first time making this type of shells from scratch and the result is very good. Thank you for a great recipe!