15-Min Crispy Curry Puffs
Flaky, golden pastry pockets stuffed with spiced potato and pea filling—crispy outside, creamy inside. A Malaysian street-food classic that's faster than ordering takeout.
- Total time
- 15 min
- Servings
- 4
- Calories
- 380
- Protein
- 5g
Ingredients
- 1.5 cups potato, diced small
- ¾ cup frozen peas
- ¼ medium onion, minced
- 2 tbsp curry powder
- 8 sheets phyllo sheets (or spring roll wrappers)
- 2 cups neutral oil for frying
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Add onion and cook until golden, ~2 minutes.
- 2
Add diced potato and curry powder. Stir constantly for 4 minutes until potato begins to soften.
- 3
Stir in peas and cook 2 more minutes until potatoes are tender. Transfer to a plate and cool slightly.
- 4
Place 1 phyllo sheet on a cutting board. Brush lightly with oil, then spoon 2 tbsp filling into the center.
- 5
Fold the sheet into a triangle, then seal edges by pressing firmly. Repeat with remaining sheets and filling.
- 6
Heat 2 cups oil in the skillet to 350°F. Fry puffs in batches for 2–3 minutes per side until deep golden. Serve hot.
Tools you’ll need
- large skillet
- cutting board
- instant-read thermometer
- slotted spoon
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