Easy Potato Curry Puffs
Prep time
Cook time
Total time
Recipe type: Snacks
Cuisine: Asian
Serves: 14 mini curry puffs
  • Pastry
  • 200 g plain flour
  • 1 ½ tbsp (25 g) rice flour
  • 1 ½ tbsp (25 g) tapioca flour
  • 7 tbsp (100 g) margarine or shortening (I’m using margarine)
  • 1 tbsp (14 g) vegetable oil
  • 1 tsp salt
  • ½ cup (100 ml) lukewarm water (pour in few batches, not necessary to use up all)
  • Filling
  • 2 large potatoes (approx. 350 g) peeled (use yellow flesh or less starchy type of potatoes)
  • ½ red onion – diced finely
  • 1 ½ tsp curry powder
  • 2 tsp curry paste
  • 1 ½ tsp sugar
  • 1 ½ tsp salt
  • ½ cup water
  • Vegetable oil for frying
  • Tools
  • Rolling pin
  • 9cm round ring cutter / bowl
  1. Filling:
  2. In a large pot of boiling water, add the potatoes and cook under medium low heat for 30 mins or until soft. Drain and let it cool before dicing into small cubes.
  3. In a pan, add 2 tbsp oil and saute the red onions, until fragrant for 2 mins.
  4. Add in curry powder, curry paste, salt and sugar and cook for another minute.
  5. Add in diced potatoes, water and mix well. Cook until the water is fully absorbed.
  6. Pastry:
  7. In a large bowl, add in 3 types of flour, salt, oil and margarine and mix until crumbly. Use your hands if necessary.
  8. Add in water slowly, ⅓ at a time, and mix until the dough comes together. Depending on the humidity level of your kitchen, you might need to add lesser or more water.
  9. Transfer the dough on a clean surface dusted lightly with some flour. Knead the dough until it is smooth and elastic, about 5 mins.
  10. Place the dough in a bowl, cover with cling wrap and let it rest at room temperature for 30 mins.
  11. Assembling:
  12. On a clean floured surface, cut half of the dough and roll it out into a thin (about 2mm) diameter.
  13. Use the ring cutter to cut out round molds. Alternatively, invert a bowl and use a knife to trace around the circumference of the bowl.
  14. Place 1 tbsp of the filling in the center of the dough and brush some water around the edges. Fold into half, over the filling. Seal the edges with using a fork or your fingers securely, so the filling will not leak out during cooking.
  15. Cover the curry puffs with a slightly damp cloth until ready to use.
  16. In a large wok or pot, heat up oil (approx. 4-inch height) to 180°C/350°F. If you do not have a candy thermometer, stick a chopstick in the centre of the oil. If you see small bubbles forming, then it is ready.
  17. Gently add in the curry puffs and fry until golden brown. It should take about 1 min. Do not overcrowd the pot by adding too many curry puffs at a time.
  18. Tip: To avoid bubbles forming on the pastry skin, add the curry puffs half way before the oil is fully hot.
  19. Drain on paper towels and let it cool slightly before consuming.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2015/09/02/easy-potato-curry-puffs/