IMG_9249i really love those malay curry puffs that i used to buy from the school canteen.. it was.. 20? 30 cents?
what a thing of the past..
this recipe was one of those that i had been looking for.. i love the little “pimples” on the curry puffs
so, if you are looking for this kind of recipe, i encourage you to try this, and not substituting any of the ingredients in it

recipe source adapted with modifications/食谱(经调整)取自于: Happy Flour
* i made half the original recipe/我做了原食谱百分之五十的量

IMG_9245ingredients (makes about 12 puffs)

250g cake flour
8g rice flour
1/4tsp salt

14g margarine
1 tbsp vegetable oil

110-120ml warm water (i used 120ml)

330g potato (c. 1 large potato, boiled, peeled & diced)
half onion, diced
1.5 tbsp curry powder (or according to personal preference)
1 tbsp curry paste (or according to personal preference)
85ml water

食材(可做 12个)

蛋糕粉 250克
粘米粉 8克
盐 1/4小匙

玛琪林 14克
素油 1大匙

温水 110-120毫升(我用了 120毫升)

土豆 330克(约一颗大土豆,水煮后,去皮、切丁)
大葱头 半颗,切丁
咖喱粉 1.5大匙(或依照个人口味儿适当做调整)
咖喱酱 1大匙(或依照个人口味儿适当做调整)
水 85毫升
盐 适量


IMG_9248– prepare filling: heat oil in pan, and fry onion till soft and tender. add in seasoning, and mix well
事先准备馅料 ~ 热锅冷油,将葱头丁炒软。加入调味料、拌匀

– add in diced potato, water and salt. fry till well blended, then dish out and allow to cool completely

– prepare dough. mix A together in mixer bowl, then add in B. mix well
准备面团。A食材放入容器,混合后加入 B。拌匀

– add in C and knead till dough comes together
加入 C,和面成团既可

– cover and allow dough to rest for 15 mins
面团盖上保鲜膜、静置 15分钟

IMG_9236roll dough out into thin sheet (i rolled out to a thickness of 2mm. in future, i will roll to 1mm)
面团擀成薄片(我擀成 2毫米 [2mm] 厚。以后会将面皮擀成 1毫米 [1mm])

IMG_9237cut out round shapes with 9cm biscuit cutter
remaining dough can be rolled and cut out again
用 9厘米圆形饼干模裁切出圆面皮

IMG_9241place filling in the middle

IMG_9238dab a little water around edges, seal and pinch well

IMG_9242fold inwards, a small portion of dough using thumb to form a pleat

IMG_9243then fold in again at half point of the previous pleat

IMG_9239it should looks something like this

IMG_9240the completed puff (my first puff.. wah.. super ugly)

– heat up oil then turn to low or medium heat. place puffs in and deep fry till golden brown. place on layers of kitchen paper to soak off excess oil and serve

Personal notes/温馨小贴士:

IMG_9247– i used Asian Home Gourmet’s Rogan Josh Indian Meat Curry paste ~ it’s really nice!
我用了佳厨牌的 Rogan Josh 印度肉类咖喱酱 ~ 好吃!




(12) Comments

  • Daisy Tang (July 10, 2015)


  • Rumbling Tummy (July 10, 2015)

    mmmmm hope you left some for me. 🙂

  • 婉婉下午茶 (July 10, 2015)

    我刚泡好咖啡,坐下来就在你家看到这个炸得美美的curry puff!!超想吃。。又吃 不到。。怎么办啊?

  • Veronica Ng (July 10, 2015)

    Any more of these delicious curry puffs left for me?

  • Libby (July 11, 2015)

    I love curry puffs too, either chicken meat and potatoes or sardine I also like

  • Aunty Young (July 11, 2015)


  • Joyce, Kitchen Flavours (July 11, 2015)

    Hi Victoria,
    Curry puffs are my favourite! These look really delicious! I could eat at least 3 in one sitting! Yums!

  • jo (March 8, 2016)

    Can i Bake them?

    • Victoria Bakes (March 8, 2016)

      I haven\’t tried so cannot comment. However, I don\’t see why you can\’t but I am definite the texture is different from the traditionally fried ones 🙁

  • Rachel (March 9, 2016)


  • Jus (March 8, 2017)

    I love these too! Can I use butter instead of margarine? Really not a fan of margarine and not keen to buy it just for this recipe…

    • Victoria (March 8, 2017)

      Neither am I a fan of margarine but I will recommend not substituting in this recipe

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