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How To Make Curry Puffs – Everyone’s Favourite Snack!

Yields1 ServingPrep Time30 minsCook Time30 minsTotal Time1 hr

Curry puffs? Yes please! The version we have today is extra special because it features the layering effect of the outer crust made from by overlapping two different types of doughs.

Oil Dough
 100 g plain flour
 80 g trans fat free palm oil-based margarine
Water Dough
 250 g plain flour
 45 g trans fat free palm oil-based margarine
 1 tsp sugar
 120 ml water
 3 oz oil
 1 sprig of curry leaf
 1 large onion, diced
 100 g chicken meat, diced
 3 potatoes, diced and cooked
 3 tbsp curry powder
 1 tbsp light soy sauce
 1 tsp salt
 1 tsp sugar
 3 tbsp water

Heat up 3 tbsp of oil in a pan. Sauté the curry leaves until aromatic. Stir in the diced onion until fragrant. Add the diced chicken meat and stir fry until cooked. Add the cooked potatoes followed by the seasoning ingredients and cook until dry. Leave aside to cool before use.

Pastry Skin

To prepare the oil dough, sift flour into a mixing bowl. Rub margarine into the flour to form a dough. Leave aside to rest.


To make the water dough, sift flour and add sugar into a mixing bowl. Rub in the margarine and add the water gradually. Knead into a smooth dough. Leave aside to rest.


To make the pastry, wrap the oil dough inside the water dough. Flatten out the dough and roll it up like a Swiss roll. Repeat the flattening and rolling process (2 times). Let it rest for 5 – 10 minutes after each process.


Divide dough into equal portions. Using a rolling pin, roll the dough out into the shape of a circle. Spoon some filling on it, fold, pinch the edges and pleat nicely to seal it.


Heat up oil for deep frying. Deep-fry curry puffs in medium heat until golden in colour. Drain and serve hot.