Curry Puffs (including alternative spiral crust recipe)


  •     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 ,meat or chicken curry powder)
  •   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)
  •   2 cups , shredded cooked chicken. (The cooked chicken is that from a boiled chicken. Some recipes leave the meat on the bone to increase the flavour in the puff. Most prefer a boneless puff)
  •   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 and not added to cold water, until manageable. Then peel and cube.)
  •   1  tsp sugar
  •   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 turn off the heat.
  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)