Tender chicken breast, soft diced potatoes, and hard-boiled eggs tossed in a fragrant blend of curry powder, chili, and turmeric form the hearty center of these handmade curry puffs. The dual-dough method creates a distinct, flaky pastry shell that shatters upon the first bite, giving way to a warm, spiced filling that hits just the right balance of heat and savoriness.

Preparing these snacks at home requires a bit of patience while the dough rests and develops its layers, but the effort rewards you with a authentic texture that is hard to find in stores. The folding technique used to seal the edges is a classic touch that helps hold the moisture inside while you deep-fry them to a crisp, golden brown.

These savory pastries serve as an excellent afternoon snack or a reliable addition to a spread of small plates. They are best enjoyed warm, ideally served with a side of chili sauce to complement the turmeric-heavy aromatics of the chicken and potato mixture.

Read Full Story

If you enjoy the golden, flaky pastry of these savory bites, you might also appreciate mastering the classic curry puff technique to achieve that perfect crunch every time. For those who gravitate toward bold, aromatic spices, exploring a hearty lamb and potato curry is a fantastic way to extend your repertoire of warming, spice-forward dishes.

Key Ingredients

All-purpose flour: Used as the foundation for both the outer and inner layers of the flaky dough.
Chicken breast: Provides the primary protein for the savory filling.
Potatoes: Diced and cooked until tender to give the filling a hearty texture.
Curry powder: Acts as the main spice to give the filling its characteristic savory flavor.
Hard-boiled eggs: Added into the center of each puff for richness and structure.
Butter: Incorporate into the dough to ensure a tender and flaky pastry crust.
Chili powder: Provides a gentle heat to balance the spiced filling mixture.

Explore More Savory Spiced Dishes

Authentic Pakistani Beef Masala Curry: This robust dish offers a deeper intensity of flavor that pairs perfectly with the same spice profiles found in your favorite handheld pastry.
Lamb Curry: If you prefer a slow-cooked approach, this tender meat preparation brings a satisfying depth that complements the crispy textures of fried snacks.
Salmon Fish Head Curry: For a bolder, more complex dining experience, this traditional recipe showcases how varied spices can highlight the delicate qualities of seafood.

Curry Puff

Comments: . . . Likes: . . .

Curry Puff Ingredients

Oil for deep fryOUTER :300 gr APF75 gr sunflower oil35 gr Cold butter85-100 ml cold water1 tbsp sugar1 tsp saltINNER :130 APF40 gr sunflower oilFILLING :300 gr chicken breast3 cups diced potatoes1 onion, sliced4 garlic cloves, minced4 hard boil eggs, cut into 8 pieces each1/2 cup chicken broth2 tbsp oilSeasoning (premixed) :1/2 tsp pepper2 tsp Chili powder1 1/2 tbsp curry powder1 tsp chicken stock powder1 tsp Turmeric powder1-2 tbsp Soy sauce1 1/2 tsp salt2 tsp Sugar

Steps

FILLING1 Boil diced potato until tender2 Heat oil in a pan, sauté onion and garlic, add chicken and cook until brown3 Add potatoes, seasonings and chicken broth, cook until the mixture is a little mushyOUTER1 Mix APF, salt and sugar2 Mix in cold butter with your hand until combine3 Add in oil gradually, while mixing4 Add cold water gradually until dough comes together and not sticky, knead 5-10 mins Cover with plastic wrap Set for 1 hr5 Cut dough into 8 equal pieces, form them into ballsINNER1 Add APF in a bowl, gradually add oil while mixing until it comes together, form it into a ball Cover with plastic wrap, set for 1 hr2 Cut the dough into 8 equal pieces,form into ballsTake an outer dough and flatten, place an inner dough in the center of the flatten outer layer and wrap it up, roll into a ball Do the rest, let it rest for 1 hrTake one ball, use a rolling pin, roll and flatten the dough into 15cm long rectangular and 1/2cm in thickness roll it up with your fingers to create layersThen rotate dough 90 degree, roll to flatten again to 30-35cm long rectangle Use finger to roll it up again Cut each rolled dough into 4 equal piecesTake a cut dough and roll into a circle about 13-14cm in diameter, place a piece of sliced egg and 1-2 tbsp filling mixture in the middle Fold the dough into half to create a half circle and then seal the edge with pinching and folding up techniqueHeat oil in a pan, over medium heat Put a few pieces of curry puff in a colander stainer/basket, fry them by lift and lower them into the oil for several times to create layers,then deep fry them until golden 1 min Drain onto wire rack

Source : www.instagram.com

Fooooods Team curates recipe inspiration from food creators worldwide, focusing on flavor discovery, visual appeal, and accessible home cooking ideas. More about our editorial process →