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Curry Puff Recipe (Potato)
5 from 111 votes

Curry Puff Recipe (Potato)

The Curry Puff Recipe uses a combination of all-purpose, rice, and cornflour to create a flaky dough that encloses a savory potato filling seasoned with curry powder and stock powder. The filling involves sautéing minced red onion and curry leaves, then cooking diced potatoes in a lightly spiced mixture, resulting in a filling that is flavorful and holds together well for frying. The dough’s preparation with melted vegetable oil and margarine contributes to its crisp texture after frying. This recipe offers a vegetarian snack with a crisp pastry and savory interior that can be made ahead by preparing the filling separately.

Prep Time
30 mins
Cook Time
30 mins
Wrapping time
40 mins
Servings: 24 mini curry puffs
Calories: 129 kcal
Course: Side Dish, Breakfast, Appetizer, Snacks
Cuisine: Asian, Singaporean

Ingredients

For the vegetarian curry puff dough
  • 0.55 lb all-purpose flour 250g
  • 0.11 lb rice flour (50g) Don't use glutinous rice flour!
  • 0.11 lb cornflour 50g) Substitute: tapioca flour
  • 0.11 lb vegetable oil 50g) Don't use olive or peanut oil as they're strongly flavoured, neutral
  • 0.11 lb margarine (50g) Substitute: butter or lard
  • 4.59 oz water 130g) It needs to be cold to react with the hot melted fats later, cold
For the potato filling
  • vegetable oil Don't use olive oil as it's for deep frying or peanut as it has a strong taste, neutral, for frying
  • 2 talks curry leaves Before portioning out the potato filling later when wrapping the puffs, remove the stems so that they don't poke through the dough
  • 1 red onion Minced. Yellow will do but red is sweeter Substitute: shallots
  • 1.32 lb potato diced (600g)
  • 2 Tablespoons curry powder
  • 1 Teaspoon stock powder Substitute: liquid stock or msg. If you're not vegetarian or vegan, chicken or ikan bilis stock powder/ liquid stock works well too. If you leave this out, remember to season the dough!
  • water If you used liquid stock above, decrease the water here accordingly, to cover the potatoes
  • salt to taste

Instructions

Making the dough
    Cup of Yum
  1. Before you start. make sure you have cold water on hand. (This is necessary for a flaky, crisp dough.)Mix the 3 flours in a heat-proof bowl and put aside.
  2. Heat up the oil and margarine in a pan or pot. When the mixture has all melted and is very hot, carefully pour it into the flours and use a wooden spoon to mix thoroughly. Note: If you use a metal bowl, note that the parts of the bowl in contact with the mixture will also heat up so you don't want to be touching them with your bare skin!
  3. Add cold water and mix with a wooden spoon till a soft dough forms. Note: If you decide to finish the kneading by hand (the dough doesn't stick and I like to do so to make sure there are no hidden flour pockets), make sure the dough is cool enough to be touched first!
  4. Cover the dough and rest for a minimum of 15 minutes. Note: Making the filling will take more than 15 minutes after accounting for the time needed for the mixture to cool down !
Making the filling
  1. Whilst the dough is resting, prepare the filling. Heat vegetable oil in a pan then fry the onion and curry leaves till the onion turns translucent.
  2. Add the diced potatoes and cook till golden. Add the curry powder and saute for 1 minute,
  3. Add enough water to cover the potatoes. If using, add the stock powder (for liquid stock, the amount of water should then be decreased correspondingly) and stir to mix thoroughly. Taste and add salt as required, then allow mixture to come to a boil.
  4. Simmer till the potatoes are slightly pasty and allow to cool
Folding the puffs
  1. Whilst the mixture is cooling, return to working on rolling out the dough. Make sure the rolling pin and surface you work on is floured or oiled to prevent the mixture from sticking. Divide the dough into 4 equal balls, leave 3 balls in the bowl and cover again. Note: I have a video on the curry puff dough rolling and wrapping process in the post. It will make things much clearer!
  2. Roll the 1 ball of dough that you have taken out into a cylindrical log, then cut (using a dough scraper or knife) into 6 approximately equal pieces. You can also use your hands to pinch out the 6 smaller pieces but this may result in more variation in the size of the dough.Note: this makes mini bite-sized puffs. Divide into fewer pieces if you want bigger bites!
  3. Roll out each piece of dough into a circle of about 9 cm diameter (approximately 2mm thick). Note: It will take practice to make the dough circular, but the more circular the dough is, the easier it is to wrap the curry puffs and the rounder your rolled-out dough.
  4. Place approximately 1 tablespoon of filling in the centre of the dough then fold the dough into half (to form a semi circle)Note: you could actually use up to 1.5 Tablespoons of filling, if you're good at wrapping! Beginners should start with a less ambitious amount as burst out filling burns easily :)
  5. Pinch the edges of the potato puff together in your preferred style. I like the pinch and fold method where you pinch the very end of the border, then fold it down. The dough here will be thicker (as there are now 2 layers) so pinch the dough and fold again. Repeat till you've reached the other end of the dough then plate.
  6. Once you've rolled and wrapped the 6 pieces of dough, repeat the folding Steps with the other 3 pieces of dough in the covered bowl.
  7. For freezing: The karipaps can be frozen at this stage for future use. If eating now, continue on.
  8. To eat now: prepare for deep frying by heating up a deep pot or wok half-filled with oil. Make sure the oil is hot enough before adding the curry puffs- to check, place a wooden chopstick into the oil. If many bubbles form around the chopstick, you can start deep frying. Tip: Don't add too many curry puffs at a time, or the temperature of the oil will drop.
  9. Once the curry puffs turn light brown, use a wire mesh to remove them from the oil and place them on a plate lined with kitchen towels to absorb any excess oil. Enjoy!

Notes

  • Prepare the potato filling a day ahead to let the flavors develop and cool before assembling.
  • Remove stems from curry leaves in the filling before wrapping to avoid tearing the dough.
  • Use neutral vegetable oils for frying and dough preparation; avoid olive or peanut oils due to strong flavors.
  • To make larger puffs with added hard boiled eggs, increase the dough circle size accordingly, reducing total yield.
  • Arrange uncooked curry puffs spaced apart on the plate before frying to prevent sticking.
  • Curry puffs can be fried directly from frozen; add 5-7 minutes to frying time per batch.

Nutrition Information

Calories 129kcal (6%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 2g (10%) Trans Fat 0.01g (1%) Cholesterol 0.01mg (0%) Sodium 155mg (6%) Potassium 88mg (2%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 87IU (2%) Vitamin C 5mg (6%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 mini curry puffs

Amount Per Serving

Calories 129

% Daily Value*

Calories 129kcal 6%
Carbohydrates 17g 6%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 2g 10%
Trans Fat 0.01g 1%
Cholesterol 0.01mg 0%
Sodium 155mg 6%
Potassium 88mg 2%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 87IU 2%
Vitamin C 5mg 6%
Calcium 18mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.