Home Cooked Curry Puffs

Curry Puffs

Curry Puffs or also known as Chicken Curry Pockets in some places, is a popular cuisine in Malaysia. There is no claim to who or which community actually created the recipe for curry puffs but my guess is the South Indian immigrants. They were the people that introduced many of the curry cuisines to the Malay Archipelagos including Malaysia.

At home, my wife and the kids are the ones making and cooking the curry puffs. Sometimes, we change the fillings and instead of chicken and potato curry, we replaced it with sardine curry. We often prepare several dozens of the curry puffs and then freeze them. Only fry them when ready to consume.

Handmade Curry Puffs

The recipes for curry puffs are easily found on the internet these days but we follow the the easiest. In fact, we have been making our own curry puffs for so many times that practically use our own simple recipe. Even the fillings are simple to prepare.

The work that goes into making curry puffs, often is the kneading of the dough. And the dough is a mixed of 400gm of self rising flour, an egg (more eggs for flakier crust), four spoons of margarine or butter and water (add as much or as little depending on the texture of dough). As for the filling, fried five to six large potatoes (cut to small cubes). And once the potatoes are cooked, add salt for taste and four spoons of curry powder.

Home Cooked Curry Puffs

Roll the kneaded dough to a thin layer (about 1 mm), cut into a circle (between 4in to 6in in diameter) and place some of the fillings in the middle of that circle. Fold the circle into a half circle with the fillings in it and using a fork press on the edges. If the puffs are prepared for later cooking, freeze in immediately. If to be cook there and then, fry them in a wok with hot cooking oil (500ml).