Crispy Curry Puff

Fry up one of Malaysia's favourite teatime snacks, filled with curry flavoured potatoes or, any stuffing of your choice.

20 servings

Easy 10 minutes



For the recipe Crispy Curry Puff

For Crispy Curry Puff:

500 g Dr. Oetker Nona Superfine Flour (A)
50 g Dr. Oetker Nona Tapioca Starch (A)
50 g Dr. Oetker Nona Rice Flour (A)
1 tbsp Sugar (A)
1 tsp Salt (A)
100 ml Vegetable Oil , warmed
350 ml Water




Mix all ingredients (A) together.


Pour in warm cooking oil and mix well.


Gradually pour in water to form soft dough and leave it rest for 30 minutes.


Divide the dough into small balls.


Flatten the dough and fill it with favourite fillings, fold it and do up the edges.


Fry with medium heat until golden brown.

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