Malay Style Curry Puff Recipe

Name: Malay Style Curry Puff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For water dough; 200 g plain flour; 100 ml water, mixed with; 1/4 teaspoon salt; 1 tablespoon shortening or 1 tablespoon margarine; For oil dough; 100 g plain flour; 75 g margarine or 75 g shortening; For filling; 220 g potatoes (cubed); 100 g big onions (cubed); 2 tablespoons curry powder; 1 tablespoon fried chili paste (chilli boh); 1 sprig curry leaf (optional); 1 tablespoon oyster sauce; salt, to taste; sugar, to taste; light soy sauce, to taste; 1 dash pepper

Servings: persons

For water dough
200 g plain flour
100 ml water, mixed with
1/4 teaspoon salt
1 tablespoon shortening or 1 tablespoon margarine
For oil dough
100 g plain flour
75 g margarine or 75 g shortening
For filling
220 g potatoes (cubed)
100 g big onions (cubed)
2 tablespoons curry powder
1 tablespoon fried chili paste (chilli boh)
1 sprig curry leaf (optional)
1 tablespoon oyster sauce
salt, to taste
sugar, to taste
light soy sauce, to taste
1 dash pepper

1
To make WATER DOUGH, place flour in a mixing bowl.
2
Rub in shortening and add in the water.
3
Knead into a smooth dough and leave aside to rest for 10 minutes.
4
Divide into 12 equal portions.
5
To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.
6
Divide into 12 equal portions.
7
To make FILLING, heat pan with 3 tbsp oil.
8
Fry all the ingredients till fragrant.
9
Add water and fry till dry.
10
Add water again and fry till dry and potato become soft.
11
Cover the pan once in a while so that the potato will be cooked faster.
12
Leave to cool.
13
Next wrap oil dough inside water dough.
14
Flatten the dough using a rolling pin to shape a thin circle.
15
Add filling and seal the sides.
16
Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.
17
*Note: You can make the filling a bit more saltier because when you eat it with the puff it will make the filling taste blander.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For water dough, 200 g plain flour, 100 ml water, mixed with, 1/4 teaspoon salt, and more.

Yes, Malay Style Curry Puff falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Malay Style Curry Puff

How did you like this recipe?

Frequently Asked Questions