Curry Puff

4.77 stars

Curry puffs are one of the many favourite ‘kuih’ in Southeast Asia. Also known as karipap, the crispy pastry is stuffed with a variety of savoury fillings such as potatoes, sardine or a combination of curry potatoes and minced meat.

Preparation 30 mins
Cooking 60 mins


Karipap, Epok-epok, 咖哩角, 咖哩饺

Malaysian, Singaporean, Thai, Vietnamese, Indonesian, Bruneian

Nutrition per Serving

176 kcal
19 g
10 g
3 g

Nyonya curry puffs. Very delicious.
April 8th, 20 - MCO day 22. Wondering what is wrong with my puff’s skin. It is same as the taro’s dimsum puff. My friend said, maybe because the skin is too oily.

Anyway, it is yummy.
Baked with egg wash
This is Curry Puff I made yesterday
Turned it into samosa instead. Will try the curry puff skin soon. This is delicious filling. Yum yum. ;9
I used the dough recipe but filled the puffs with some mutton mince I had made for pasta earlier. Turned out awesome! Flaky crust!
I've fall in love with this crust sooooooo much
Been trying so many time seems hubby and kiddos love ce them too
Curry puffs made with pastry .....!!
Thank You so much Grace for this easy and delicious recipe! Everyone loved it and I will be making another batch this week!

Curry puff may look like another puff pastry or savoury pie but it is the unofficial king of kuih for many in Malaysia, Singapore and around the region. In these countries, curry puffs or epok-epok is a favourite during breakfast and teatime.

Freshly made, crispy and flaky deep-fried curry puffs are best eaten together with a glass of sweet tea 'Teh Tarik' when the filling is still warm.

Why should I make these curry puffs?

The crispy pastry is the reason to make these curry puffs. Many who have tasted it rave that it is one of the best they'd come across. You will notice the flakiness of the pastry and the delightful flavour as you savour every bite.

The fragrance of the filling makes the curry puff even more delectable.

Following this recipe accordingly will ensure the crispiness of the pastry is maintained throughout the day. You can prepare them in advance and will be surprised at how the pastry still remains crispy.

Why is the dough crumbly?

The pastry is the key point of a curry puff. We've taken the recipe back to the kitchen in April 2020 after reading comments from the community regarding the problems with crumbly dough.

The steps have now been updated with specific instructions. There are several important tips to be taken into consideration.

  1.  The hot oil needs to be smoking hot. Once poured into the flour mixture, immediately use a spoon to mix it thoroughly.
  2.  Use cold water to add to the oily dough. Not room temperature water but cold water from the refrigerator.
  3. Knead evenly!
  4.  The dough will still be soft due to the hot oil. Let it cool in the refrigerator. There will be excess oil from the dough when it is removed from the refrigerator. Just knead it again before dividing into 10 or 12 balls.

Here's a video to see the dough making process in detail which uses only flour, oil and water:

How many curry puffs will this recipe yield?

It depends on the size of the curry puffs. To make 12 curry puffs, divide dough into balls of 35g each. Larger curry puffs need 40g of dough. That will yield 10 curry puffs then.

Potato filling

The potatoes need to be cooked until they are really soft and no liquid remains. Besides, be careful not to mash them as you stir. Here's a comparison of the 'before and after' cooking of the potatoes. As you can see, the amount is just nice for 10 to 12 curry puffs.

Frying curry puffs

When frying, do not use high heat or the edge of the curry puff will brown quickly. This will create an uneven pastry skin. Use low to medium heat instead. Also, do not allow one side to be fully browned before turning it over.

Continuously flip them during the frying process. This is to achieve a beautiful shade of golden brown and ensuring that the curry puffs are fried evenly.

Frozen curry puffs

After shaping the curry puffs, freeze them for at least four hours. Then, store the uncooked curry puffs in an airtight container or plastic bag in the freezer for later consumption. The frozen curry puffs do not need to be defrosted before frying or baking.

Baked curry puffs

Instead of frying the curry puffs, they can also be baked. This method is very helpful to those who are health conscious. Baked curry puffs are just as tasty and in fact, it is highly suggested as it is not as oily.

The sides may brown faster than the rest of the surface of the curry puff but it's ok. They taste just as delicious as the fried version, as seen here.

Baked curry puff
Baked curry puff

To bake the curry puffs, preheat oven at 180 degrees Celsius. Place them on a piece of baking sheet and bake for 30 minutes or until browned. Frozen curry puffs do not need to be thawed before baking.

Is curry leaves necessary?

Curry leaves are used to add a wonderful aroma to the curried potatoes. If you do not have curry leaves, substitute with one bay leaf or just omit them from the recipe.

Can meat be added to the filling?

Yes, of course. You may add diced chicken breasts if that is your preference. Just reduce the amount of diced potatoes if you do so. Additionally, you may add a wedge of hard boiled egg which is sometimes done by some street vendors.


5 g
220 g
wheat flour
120 ml
370 ml
1⁄2 tbsp
1 tbsp
yellow onion(s)
garlic clove(s)
5 g
shrimps (dried)
curry leaves stalk(s)
1 1⁄2 tsp
curry powder
320 g

Steps to Prepare

Curry Puff Step 1

Step 1 of 5

    • 5 g salt
    • 220 g wheat flour
    • 120 ml oil
    • 70 ml water

In a bowl, mix salt and flour evenly. Set aside. Heat oil in a pan at high heat. Pour hot oil directly into the flour mixture. Mix well. Then add cold water and continue kneading until the dough comes together. Set dough aside in the refrigerator.

Curry Puff Step 2

Step 2 of 5

    • 1⁄2 tbsp oil
    • 1 tbsp yellow onion(s)
    • 2 garlic clove(s)
    • 5 g shrimps (dried)
    • 1 curry leaves stalk(s)
    • 1 1⁄2 tsp curry powder
    • 320 g potatoes
    • 300 ml water

Stir-fry onion slices and minced garlic with oil until fragrant. Add blended dried shrimps, curry leaves and curry powder. Then, add diced potatoes. Add enough water and simmer at low heat until the potatoes softened.

Curry Puff Step 3

Step 3 of 5

Divide the dough equally into balls of ~ 35gm each. They may be refrigerated to ensure the dough is more manageable. Flatten dough until it is about 0.2cm thick. Place filling in the middle of the flattened dough.

Curry Puff Step 4

Step 4 of 5

Fold sides together to create a semi-circle. Seal the sides by pinching the dough together. Using the pinch and fold technique as shown in the video, create the distinctive edge of curry puffs.

Curry Puff Step 5

Step 5 of 5

Fry curry puffs at low to medium heat until golden brown. For later consumption, freeze uncooked curry puffs. Before freezing, separate them with a piece of cling wrap to prevent them from sticking together.

Published: June 12, 2016

10 Discussions

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a year ago

Natalie JR

Hi , have u tried to bake or air fried the curry puff instead of frying them ? Would love a healthier alternative :D

a year ago

Mira - Community Happiness Manager

Yes! We just updated the background details above with more details and photo of baked curry puff ;)

a year ago


Hi, has anyone tried these baked instead of fried them?

a year ago

Mira - Community Happiness Manager

We've added more details on baked curry puff. You can see a photo of baked curry puff too. All the best and send us a food snap when you're done!

10 months ago


I need help. I followed your recipe for making the dough, however my dough turned out sticky and very hard to roll or even wrap it. What should I do? I am putting them back to the fridge.

10 months ago

Mira - Community Happiness Manager

Hi Pakveena, do you mean that it is crumbling or soggy? You can follow the tips written above. Adding water when kneading helps to bring the dough together.

10 months ago


I still weren't able to make the curry puff dough. The dough sticks to the table and it breaks whenever i tried to wrap with the potatoes. I am using flour 405, sunflower oil (hot) and tap water (cold) with exact measurement.

3 months ago

Tek Wong

I have the same experience . Dough breaks up n not sticky at all. I separated the damaged dough - one I added more water and one I added more oil but still failed. So it was a fail cooking experience .

2 months ago

Mira - Community Happiness Manager

We've updated the recipe with tips and a video, specifically showing the dough. Also, the recipe lists the exact amount of water needed. That should help you to create the very popular crispy texture.

3 months ago


Hey, can I use pastry wheat flour for this?

3 months ago

Julie Nguyen

This recipe is a disaster! Followed very thoroughly the steps, dough super crumbly, had to add tons of water. Then when fried, puffs just broke and shattered in pieces! Also wrong measurements, waaaay to much filling for not enough dough. I am not an amateur cook and this is not the first time I'm following a recipe and this one is really not meeting expectations. I'm so frustrated!

3 months ago

Julie Nguyen

Wish I could add my pics to support my comment

3 months ago


I made it yesterday night and baked them this morning. The dough was not workable at all in the beginning and I reread the recipe and watch the video again. I suspected I didn’t knead long enough. So, I put my dough back in bread machine using kneading mode for 15 mins and adding maybe 40ml of water. When the dough don’t stick to the bottom of my bread machine pan, it’s done. Took a bit of troubleshooting

2 months ago

Mira - Community Happiness Manager

Sorry for taking a long time to reply, Julie. We took the recipe back to our kitchens and updated the steps and tips to help troubleshoot the recipe. The measurement for the fillings should be just nice for the recipe. You can refer to the new photos and video to help you. Let us know if you have other questions.

2 months ago


After storing curry puffs in freezer overnight, do I need to defrost first before frying?

2 months ago



2 months ago

Berlinda Gooi

Followed the printed recipe....and poured too much water into the dough. Can you please update printed version to be specific - 70ml of water. Failed :(

2 months ago

Mira - Community Happiness Manager

I'm so sorry! We will fix that. The ingredients listed in the print out is always the combined amount. We will add the breakdown of ingredients to the steps in the printout as well.

2 months ago


We've redesigned the PDF. Hope it's more useful now!

2 months ago


Tried to make this for 30 puffs on the first try. Somehow when I keyed in 30 in the servings field, the amount of water reflected 925ml of water. I don’t even think I used half the water before it became a similar consistency to what was shown in the video. It’s now sitting in the fridge (recipe didn’t mention when it should be taken out, so I’m assuming once it’s cooked). Guess will have to try to make one puff and see how it turns out.

2 months ago

Mira - Community Happiness Manager

Are you refrigerating the dough at Step 3? They don't take long (ca. 30 mins). It's just to make the dough more manageable. 925ml is meant to be added in step 1 and step 2. The individual breakdown of ingredients is in the steps. Hence, you will need only 175 ml water for the dough when making 30 curry puffs.

2 months ago


The filling was tasty but the dough was very hard to work with and kept breaking apart when being filled. During and after frying, the pastry was very dry and crumbly :( I specifically used very hot oil and water that was chilled overnight in the fridge. Any ideas on things I can try differently?

2 months ago

Mira - Community Happiness Manager

I think there wasn't enough water in the dough. Did you add 70 ml of water in step 1? If you look at the dough up close in this video, it should be very soft and playable: Was it the same for you too?

2 months ago


Hi Mira, thank you for your reply. I did add 70ml of cold water in step 1. I was afraid of over-kneading though, so I only kneaded until the ingredients were combined. Would you recommend kneading for a lot longer and is there a risk of over-kneading? Thanks for your help :)

2 months ago

Mira - Community Happiness Manager

Over-kneading shouldn't happen because the dough is very soft once mixed with water. It will come together very quickly. Use a large spoon to mix the dough for 2-3 minutes, as we have shown in here Good luck!!

22 days ago


I have to give a poor rating to this recipe. I followed religiously to every step and the amount of ingredients, but the dough is flaky.

21 days ago


Hi Angela, I'm very sorry to know about this. May I know if you followed all four tips above? Did the additional video do any help? With more information, we can work to add more details to make this a better recipe.