Crispy Curry Puffs Recipe | Authentic Malaysian Karipap with Spiced Potato Filling

Flaky, golden, and packed with spiced goodness — Curry Puffs (Karipap) are one of Malaysia’s favorite tea-time snacks!
These hand-sized pastries are filled with fragrant curried potatoes (sometimes chicken or sardines too!) and fried until crispy perfection.
Today, I'll show you how to make authentic homemade curry puffs — with easy step-by-step instructions and tips to get that signature flaky crust!



🛒 Ingredients:

Dough:

  • 250g (2 cups) all-purpose flour

  • ½ tsp salt

  • 60g (¼ cup) butter or margarine, cold

  • 80–100ml cold water

Filling:

  • 2 medium potatoes, diced small

  • 100g minced chicken (optional)

  • 1 small onion, finely chopped

  • 1 tbsp curry powder (meat or vegetable curry powder)

  • ½ tsp turmeric powder

  • ½ tsp salt

  • ½ tsp sugar

  • 1 tbsp oil

  • 50ml water

🥣 Instructions:

Step 1: Prepare the Dough

  • In a bowl, mix flour and salt.

  • Rub in cold butter until mixture resembles breadcrumbs.

  • Add cold water slowly and knead into a smooth dough.

  • Cover and let rest for 30 minutes.

Step 2: Make the Filling

  • Heat oil. Sauté onions until fragrant.

  • Add curry powder, turmeric, and stir quickly.

  • Add potatoes (and chicken if using), season with salt and sugar.

  • Add water and cook until potatoes are tender and dry. Cool completely.

Step 3: Shape the Curry Puffs

  • Divide dough into small balls (about 30g each).

  • Roll into thin circles.

  • Place 1 tablespoon of filling in the center, fold into half-moon, and seal edges by pinching or crimping.

Step 4: Fry the Curry Puffs

  • Heat oil to medium heat (about 170°C/340°F).

  • Fry in batches until golden brown and crispy.

  • Drain on paper towels and serve hot!

💡 Tips for Perfect Curry Puffs:

  • Use cold butter and cold water for a flakier dough.

  • Don't overfill the pastry or it will burst during frying.

  • Seal edges properly — use fork pressing or twist crimping style.

  • Medium heat frying ensures even golden color without burning.


📖 FAQ Section:

Q: Can I bake curry puffs instead of frying?
A: Yes! Brush them with egg wash and bake at 180°C for 25–30 minutes until golden.

Q: How long can I store curry puffs?
A: Store fried curry puffs at room temperature for 1 day, or refrigerate up to 3 days. Reheat in air fryer or oven.

Q: Can I freeze curry puffs?
A: Absolutely! Freeze uncooked shaped curry puffs in a single layer, then transfer to a bag. Fry directly from frozen — no thawing needed.

Q: What’s the best curry powder to use?
A: Malaysian-style meat or vegetable curry powder gives the most authentic flavor.



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