• 2½ cups flour
  • 1 tsp salt
  • 1 tsp sodium bicarb or baking soda
  • 3 Tbsp Ghee or butter
  • 1 egg beaten slightly
  • water.


  • 60 ml (4 Tbsp) oil
  • 1 medium onion cut in two finely diced
  • 2 tsp of any appropriate masala (eg: kurma powder ,Nepali meat powder or Vindaloo Masala)
  • 1 tsp chili powder
  • 1 tsp turmeric powder ( the amount here is not of real flavour consequence but rather the depth of colour. Puffs in Perak and southern Thailand tend to have a darker hue about them, those in KL tend to be slightly yellower in colour. Puffs of central Thailand are both sweeter and darker, staining everything you touch subsequently!)
  • 2 cups , shredded cooked chicken. (The cooked chicken is that from a boiled chicken. )
  • 2 large potatoes boiled and cubed into 1 cm pieces. ( Most easily performed by boiling the potatoes with skin for 15 minutes. Allowing the potatoes to cool down aside Do not cool in water as this will make them soggy. Peel and cube.)
  • 1  tsp sugar (variable)
  • black pepper
  • salt

  1. Sieve the flour into a mixing bowl and add the salt, soda and mix well.
  2. Add a bit of the butter or ghee to the flour mix and rub in well. Continue until all the butter is mixed in.
  3. At this stage it should appear consistently crumbly.
  4. Add the egg and then add the water gradually, mixing as you go. Knead the dough until quite smooth.
  5. Allow the dough to rest for 30 minutes covered at room temperature.
  6. In a wok mix the filling ingredients and gently heat on medium heat. Add a little water and gently turn the mixture so that it may cook evenly. Check the consistency of the potato. When it's just soft enough and it is almost dry turn off the heat. If the potato still needs further cooking but the mixture is becoming dry then add a little more water and carefully mix the contents to prevent burning of any bottom material. Repeat the checking of the potato and proceed to almost dryness.
  7. After the dough as rested roll out the dough on a floured surface and cut into 8 cm  rounds.
  8. Roll the rounds flat to about 10-11 cms.
  9. To each round, spoon 1 Tbsp of filling at one end of the round, leaving about 1.5 cm for the seal
  10. Fold the rounds into half moons and seal the inner edges by dampening the inner edge with water or egg mix.
  11. Press the edges together to seal. These are traditionally crimped or rolled in by pincing the edge and rolling the edge over while twisting it slightly and slightly over-riding the trailing edge of the previous crimp which forces that under, then continue along a finger's length until finished. Here is an excellent short video on the method of sealing the edges.
  12. Heat oil in a wok deep enough to cover the depth of the curry puff, to a temp of 175ºC( 350F). 
  13. Cook each puff until golden brown, turning frequently to even the temperature on both sides and the centre of each piece.
  14. Remove the cooked puff and drain on kitchen paper.
  15. The puffs can be kept hot in an oven at 120ºC (250F)

This recipe replaces the prior.

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Baked curry-puffs are a real alternative and many may prefer this style of cooking. The searches for baked curry puffs are certainly increasing. Basically there are two types of pastry used for baked puffs. A shortening flakey pastry and a puff pastry. Puff pastry is usually purchased as a frozen product rather than homemade. A shortening style pastry is not too difficult with kneading being the most time consuming part of a conventional pastry. I have located a very easy no knead style pastry that can be made the day prior and refrigerated until ready to use. The recipe Malaysian Baked Curry Puffs. is listed on-site.

There are many filling recipes and often a variation of a similar recipes. If something grabs you don't hesitate to use that. Fillings and pastries are developed independently. Meat types vary also from the typical Chicken to Beef or Pork. They can usually be simply substituted one for the other

Alternative pastries and fillings

A common variation in appearance is the spiraled crust.

Spiral Crust Pastry

The spiraled pastry is an effect of the difference in the water content of the two doughs used. The water dough shrinks more than the oil dough on cooking and "slips" at the interface. This causes the appearance of the helical pattern on the surface of the crust.


Outer layer:

  • 770 ml (3¼ cup) flour
  • 3½ Tbsp margarine
  • 1/3 tsp salt
  • ½ egg
  • 170 ml (~¾ cup) water

Inner Layer:

  • 240ml (1 cup) flour
  • 4¼ Tbsp  lard/shortening (preferably a palm oil shortening such as Crisco or Planta)


For Wrapping:

Outer layer:
  1. Boil margarine, water and salt.
  2. Pour into the flour.
  3. Add in egg.
  4. Knead well.
  5. Let dough rest for a while.
  6. Divide into 8 portions.
Inner layer:
  1. Mix flour and shortening together.
  2. Knead well and divide into 8 portions.
  3. Wrap inner layer with outer layer.
  4. Flatten it and then roll it up like a swiss roll.
  5. Repeat twice and then divide into 2 portions.
  6. With cut side on the table, roll dough into a circle and fill with a spoonful of curry filling.
  7. Wet the outer rim of circle and fold into half,
  8. Seal the edges.
  9. Puffs can be left to freeze and packed in ziploc bag when frozen Store frozen until needed.
  10. To fry frozen curry puffs, start them in cold oil.
  11. Remove several ladles of hot oil as the puffs are slightly brown, turn heat on to the highest and fry puffs until brown. This way will ensure that the puffs will not be soggy.
  12. To fry the second batch, add in the slightly cool oil and put in the frozen puffs, frying the same way as described above
  13. Put fried puffs in 120oC (250oF) oven to keep warm.
Butter may be a problem with this recipe. There are many failed reports on the spiralling effect with butter or even vegetable oil based maragarines. The most reliable outcome seems to come with margarines made with Palm oil. Two notable brands are Planta and Crisco.

Alternative pastries & fillings