Curry puffs are Southeast Asia’s favorite handheld snack. Golden, flaky, spiced, and absolutely addictive.
Flaky pastry. Curried potato and chicken filling. Deep-fried to crispy perfection. 1 hour. Street food bliss in your kitchen.
Makes 12-15 puffs.
Step-by-Step Instructions
Make the Pastry
Whisk flour and salt. Cut in cold butter until crumbly. Add water and oil. Mix until dough forms.
Knead 2 minutes. Wrap and chill 30 minutes.
Make the Filling
Heat oil in a skillet. Cook onion and garlic until soft (3 minutes).
Add ground chicken. Cook 5 minutes until browned.
Add diced potato, curry powder, turmeric, and chili powder. Stir 1 minute.
Add water, salt, sugar, and lime juice. Simmer 5-7 minutes until potato is tender and liquid is absorbed. Stir in cilantro. Cool completely.
Preheat and Roll
Heat oil in deep pot to 350°F (175°C).
Roll dough to ⅛-inch thickness. Cut into 4-inch circles.
Fill and Seal
Place 1 tbsp filling in center of each circle. Fold into half-moon.
Press edges with a fork to seal.
Fry
Fry curry puffs 3-4 minutes per side until golden brown and puffed.
Drain on paper towels.
Serve
Serve warm with chili sauce or cucumber slices.
Summary
Prep Time: 25 minutes | Chill: 30 minutes | Cook Time: 10-15 minutes | Total Time: ~1 hour
Yield: 12-15 puffs
Difficulty: Medium
Storage Notes
Fridge: Store cooked puffs for 3 days. Reheat in oven or air fryer.
Freezer Friendly: Freeze uncooked puffs for 3 months. Fry from frozen (add 1-2 minutes per side).
Pro Tip
- Keep filling COLD before sealing. Warm filling = sticky, hard-to-seal dough.
