Curry Puff (Karipap): A Crispy Southeast Asian Delight

Curry puff, or karipap in Malay, is a beloved Southeast Asian snack known for its flaky, golden pastry and savory spiced filling. Often filled with curried potatoes, chicken, or sardines, this hand-sized treat is a staple in Malaysian, Singaporean, and Indonesian street food culture.

What sets curry puff apart is its crispy layered crust, made by combining two types of dough (water and oil dough) in a traditional lamination technique. The result is a light, buttery shell that shatters with each bite—revealing the warm, aromatic filling inside.

Perfect for breakfast, tea-time, or any festive gathering, curry puffs are more than just a snack—they’re a nostalgic comfort food that brings generations together.

🥟 Spiral Curry Puff

Ingredients (Makes 5 dough balls (total 10 pieces))

Outer Skin: Water Dough                       

• 150 g    Plain Flour
• 8 g        Castor Sugar
• 36 g      Corn Oil
• 50 g      Cold Water

Inner Skin: Oil Dough

• 55 g      Plain Flour
• 38 g      Salted Butter (soften- room temperature)

Filling: Curry (for 10pcs, each 20g++)

• 4 tbsp    Cooking Oil
• 2 cloves Garlics
• 1 no.     Onion
• 9 g        Curry Powder
• 20 g      Hot Water
• 350 g    Potato (Diced)
• 15 g      Sugar
• a pinch of Salt
• a pinch of White Pepper Powder
• 50 g      Water

Directions

Preparing the Curry Fillings

1. Heat 2 tbsp of vegetable oil in a large pan over medium heat
2. Sauté the finely diced garlic and onions until fragrant.
3. Remove the garlic and onions from the pan and set aside.
4. Heat another 2 tbsp of vegetable oil in the same pan.
5. Add the diced potatoes and fry them.
6. Cover with a lid and let the potatoes soften for about 4 minutes.
7. Dissolve the curry powder in hot water to form a curry paste, then set aside.
8. Once the potatoes are soft, add in the garlic and onions, followed by the curry paste.
9. Stir-fry until all the potatoes are well coated in curry.
10. Add sugar and mix well.
11. Pour in water and simmer until the liquid has evaporated.
12. Taste it, then add white pepper powder and more salt as needed.
13. Reduce to low heat and gently mash the potatoes to achieve a half-mashed, half-cubed texture.
14. Transfer the filling to a large bowl or plate and let it cool completely.

📌 Remark:

• Soak the cut potatoes in water to wash away excess starch. This helps prevent sticking and promotes even cooking.
• Soak the cut garlic in water to reduce the chance of burning during cooking.
• Sugar is important for enhancing the flavor, as it helps with caramelisation and adds depth to the curry.

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Part 1: Preparing the Skin

Skin: Water Dough
1. Sift flour into a bowl and mix in the sugar.
2. Add corn oil and use a spatula to mix into the flour.
3. Add cold water and mix until a dough forms.
4. Knead the dough by hand until smooth (about 5 minutes).
5. Wrap in cling wrap and let rest for at least 20 minutes.

Skin: Oil Dough
1. Sift flour into a bowl.
2. Add softened butter and mix with a spatula.
3. Use your hands to bring the crumbly mixture together into a dough.
4. Wrap in cling wrap and let rest for at least 15 minutes.

📌 Remark (Part 1):

• The dough can be prepared in advance. Wrap it in cling wrap and store it in the fridge. Take it out from the chiller 1 hour before use to allow it to come to room temperature.
• There is no need to knead the dough vigorously like bread dough; just knead until it becomes smooth.
  The dough will be easier to handle after resting.

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Part 2: Assembling the Puff

1. Divide the water dough into 5 equal pieces.
2. Roll each into a ball, cover with cling wrap, and set aside.
3. Divide the oil dough into 5 equal pieces.
4. Roll each into a ball, cover with cling wrap, and set aside.
5. Take one water dough ball and wrap it around one oil dough ball.
6. Roll the combined dough into a long oval shape using a rolling pin.
7. Roll the oval from top to bottom to form a cylinder.
8. Turn the seam-side up, positioned vertically toward yourself.
9. Flatten slightly, then roll again into a long oval shape.
10. Roll from top to bottom again to form a spiral.
11. Cut the spiral in half.
12. Place the cut side down and gently flatten with your hand.
13. Carefully roll into a thin circle/oval.
14. Place the thin dough on your palm and add filling to the center.
15. Fold the dough to enclose the filling and press the edges to seal.
16. Crimp the edges with a decorative fold and set aside for frying.
17. Deep-fry the curry puffs in hot oil at 165–170°C. Each puff will take about 4 to 5 minutes to cook fully, or until golden brown and crispy.

📌 Remark (Part 2):

• Always keep unused dough covered with cling wrap to prevent it from drying out.
  Dry dough can crack easily, making it hard to handle and affecting the final appearance.
• Dust some flour on the silicone mat to help with rolling out the dough. (Avoid using too much flour, as it can dry out the dough and cause cracking.)
• If the dough feels too dry during crimping, lightly moisten the edges with water to help them stick and seal better.
• During frying, the first 20 seconds are key:
  The puff should still look white after the initial flip.
  If it turns brown too quickly, the oil is too hot—this can cause the outer layer to cook while the inside remains raw.

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Other Flavour

Filling: Chicken Mushroom (for 10pcs, each 25g++)

• 8 g        Chicken Stock Powder
• 100 g    Water
• 120 g Cooked Chicken Breast Meat (Hand-shredded)
• 4 tbsp   Cooking Oil
• 2 cloves Garlics
• 1 no.     Onion
• 90 g    Canned Mushroom (Sliced)
• 120 g Chicken Breast Meat (Diced)
• 25 g      Plain Flour
• 1/2 tsp Parsley Leaves
• 10 g      Castor Sugar
• 75 g    Heavy Cream/Whipping Cream
• a pinch of Black Pepper Powder
• a pinch of Salt

Preparing the Chicken Mushroom Fillings

1. Mix chicken stock powder and water to make instant broth, then set aside.
2. Boil the chicken breast meat and shred it by fork/hand, then set aside.
3. Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
4. Sauté the finely diced garlic and onions until fragrant.
5. Remove the garlic and onions from the pan and set aside.
6. Heat another 2 tablespoons of oil in the same pan.
7. Add the diced meat and stir-fry until about 80% cooked.
8. Then add the sliced mushrooms and continue frying.
9. Add the garlic and onions back into the pan, followed by the shredded chicken.
10. Stir-fry until everything is well combined.
11. Add flour and sugar, then mix well.
12. Pour in the broth and simmer until the liquid has evaporated.
13. Reduce to low heat, add the cream, and stir-fry until fully combined.
14. Add parsley, black pepper, and salt to taste.
15. Transfer the filling to a large bowl or plate and let it cool completely.

📌 Remark (Chicken Mushroom):

• Soak the cut garlic in water before cooking to reduce the chance of burning.
• After adding the cream, do not use high heat or overcook the filling, as the water and oil in the cream may separate (split).