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Malaysian Curry Puff

groups4 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 25 minsscheduleTotal: 45 minsoutdoor_grillDeep-friedlocal_fire_departmentMild
Allergens:warningGlutenwarningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

12 Steps Total
01
Active Cooking
00:00:31
  • Put 200g of diced potatoes into hot water and cook until tender
  • Boil for about 8 minutes until the potatoes are completely soft
local_fire_departmentmedium heat, about 8 minutes
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Watch out

Potatoes must be cut into even-sized small cubes, otherwise uneven cooking will leave some parts uncooked.

Ingredients:potato (200 g)
Tools:pot
02
Active Cooking
00:00:43
  • Scoop out the cooked potatoes with a slotted spoon
  • Drain well and set aside
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Watch out

Must drain completely, otherwise remaining water will cause the filling to become soggy when stir-frying.

Ingredients:potato
Tools:slotted spoon
03
Active Cooking
00:00:48
warningStay safe

Hot oil may splatter when ingredients are added, be careful to avoid oil splashes.

  • Pour 3 tbsp of oil into the pan and heat
  • Add 50g of minced onion and stir-fry until fragrant
local_fire_departmentmedium heat, about 90 seconds
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Watch out

Add minced onions only after the oil is hot, otherwise the onions will absorb too much oil and become greasy.

Ingredients:Cooking oil (3 tbsp)Minced onion (50 g)
Tools:wokwooden spatula
04
Active Cooking
00:01:07
  • Add 1 tbsp curry leaves and stir-fry
  • Add 0.75 tbsp curry powder and 1 tsp chili powder and stir-fry evenly
  • Pour in the cooked potatoes, add 0.5 tsp salt and 1 tsp sugar and stir-fry evenly until flavorful
local_fire_departmentlow heat, about 3 minutes
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Watch out

Spices must be stir-fried over low heat, otherwise they will easily burn and turn bitter

stir potatoes gently to avoid mashing them

Ingredients:Curry Leaves (1 tbsp)curry powder (0.75 tbsp)chili powder (1 tsp)potatoSalt (0.5 tsp)sugar (1 tsp)
Tools:wokwooden spatula
05
Preparation
00:01:40
  • Put 170g of flour, 50g of rice flour, and 35g of tapioca flour into a large bowl
  • Mix the three flours well
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Watch out

Flours must be mixed evenly, otherwise the dough smoothness will be inconsistent when adding water later.

Ingredients:all-purpose flour (170 g)white rice flour (50 g)tapioca flour (35 g)
Tools:mixing bowlspoon
06
Active Cooking
00:01:55
  • Add 70g of butter and mix until crumbly
  • Gradually add 90ml of water and knead into a smooth dough
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Watch out

Water must be added gradually in small amounts, otherwise adding too much at once will make the dough too sticky to shape.

Ingredients:butter (70 g)water (90 ml)
Tools:mixing bowl
07
Waiting Time
00:02:38
  • Let the kneaded dough rest for 20 minutes
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Watch out

Resting time must not be skipped, otherwise the gluten will be too tight to roll out smoothly.

Tools:mixing bowl
08
Active Cooking
00:02:40
  • Take the rested dough and place it on a cutting board
  • Use a rolling pin to roll the dough evenly into a thin sheet
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Watch out

Roll the dough to an even thickness

too thick and it won't be crispy when fried, too thin and it will break easily

Tools:cutting boardrolling pin
09
Active Cooking
00:02:55
  • Use a cup to press out several circular dough wrappers from the rolled sheet
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Watch out

Press straight down when cutting, otherwise connected edges will stretch and deform.

Tools:cup
10
Active Cooking
00:03:11
  • Take a circular dough wrapper, add an appropriate amount of potato filling
  • Fold in half, seal the edges, and carefully pinch a pleated border to secure
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Watch out

The sealing edges must be pinched tightly and secured, otherwise filling will leak out during frying and cause oil splatters.

Ingredients:potato
Tools:spoon
11
Active Cooking
00:03:59
warningStay safe

Hot frying oil is extremely hot, slide curry puffs gently along the edge of the wok to avoid oil splashes causing severe burns.

  • Pour an appropriate amount of oil into the wok and heat
  • Put in the assembled curry puffs and deep-fry over medium heat until golden brown
local_fire_departmentmedium heat, about 3 minutes
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Watch out

Oil temperature must not be too high, otherwise the surface will burn quickly while the inside dough remains uncooked.

Ingredients:Cooking oil
Tools:wok
12
Active Cooking
00:04:14
  • Scoop out the golden and crispy curry puffs and drain excess oil
  • Plate and serve
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Watch out

Must drain excess oil thoroughly after removing, otherwise the crust will soften and lose crispiness when cooled.

Tools:platestrainer

groceryAll Ingredients

potato200 g
Minced onion50 g
Curry Leaves1 tbsp
curry powder0.75 tbsp
chili powder1 tsp
Salt0.5 tsp
sugar1 tsp
Cooking oil3 tbsp
all-purpose flour170 g
white rice flour50 g
tapioca flour35 g
butter70 g
water90 ml

blenderAll Tools Needed

potslotted spoonwooden spatulawokmixing bowlspoonrolling pincutting boardcupplatestrainer