Curry Puff

4.77 stars

Filled with curried potatoes, curry puffs are one of the many favourite ‘kuih’ in Southeast Asia. Also known as karipap, it consists of a pastry dough which is stuffed with a variety of 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


5 g salt
220 g wheat flour
120 ml oil
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

Nutrition per Serving

192 kcal
21 g
11 g
3 g

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 of us in Malaysia and around the region. Crispy deep fried curry puffs are best when eaten together with a glass of Malaysian sweet tea 'Teh Tarik'. I especially love having freshly made curry puffs where the filling is still warm.

Crispy curry puffs

In Malaysia and Singapore, curry puffs or epok-epok is a favourite during breakfast and teatime. This dough recipe will result in a crispy pastry to wrap the curried potatoes. With every bite, you will notice the flakiness of the dough and the delightfulness in savouring them. The fragrance of the filling makes the curry puff even more delectable as you savour every mouthful.

Why is the dough crumbling or soggy?

Follow the exact amount of ingredients mentioned in this recipe. The dough would first appear to be crumbly. However, continue mixing and kneading. The dough will then come together as shown in the video above.

Freeze curry puffs

After wrapping 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 until it's time to either fry or bake them.

Baked curry puffs

Instead of frying the curry puffs, they can also be baked. This tip is very helpful for those who are more health conscious. Baked curry puffs are just as tasty and in fact, the baking method 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 look and taste just as delicious as the fried version, as seen here.

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.

Do I need to use curry leaves?

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

Can I add meat 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.

Steps to Prepare

Curry Puff Step 1

Step 1 of 5

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

In a bowl, mix salt and flour evenly. Set aside. Heat oil in a pan at high heat. Then, pour hot oil directly onto the flour mixture and knead until dough is smooth. Test dough by flattening a small piece. If dough breaks, add cold water and continue kneading.

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 dough equally into balls of 30gm 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

3 Discussions

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9 months 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

7 months ago

Mira - Community Happiness Manager

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

8 months ago


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

7 months 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!

7 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.

7 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.

7 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.