Roti Curry Puffs Recipe

Roti curry puffs are a beloved snack across Southeast Asia, featuring a flaky, golden pastry wrapped around a spiced, savory filling of curried potatoes, chicken, and aromatics. This recipe uses store-bought roti prata dough as a shortcut, which yields a beautifully crisp and layered crust without the labor of making pastry from scratch. The filling is deeply flavorful, with a gentle heat that can be adjusted to your preference, making these puffs perfect for parties, tea time, or a satisfying snack.

Ingredients

2 tablespoons (30 ml) vegetable oil
1 medium onion, finely chopped (about 1 cup / 150 g)
2 cloves garlic, minced
1 tablespoon (15 g) grated fresh ginger
1 lb (450 g) boneless, skinless chicken thighs, cut into small cubes
2 medium potatoes (about 1 lb / 450 g), peeled and cut into 1/4-inch dice
1 1/2 tablespoons (25 g) curry powder (preferably Malaysian or Indian style)
1 teaspoon (2 g) ground turmeric
1 teaspoon (2 g) ground cumin
1/2 cup (120 ml) coconut milk
1/2 cup (120 ml) water
1 tablespoon (15 ml) fish sauce (or soy sauce for vegetarian)
1 teaspoon (5 g) sugar
Salt, to taste
1 package (about 10 pieces) frozen roti prata dough (or 10 sheets of puff pastry, thawed)
1 egg, beaten (for egg wash)

Instructions

Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Add the garlic and ginger and cook for another minute until fragrant.
Add the chicken cubes and cook, stirring occasionally, until they are no longer pink on the outside, about 3-4 minutes.
Stir in the curry powder, turmeric, and cumin. Cook for 1 minute to toast the spices, then add the diced potatoes, coconut milk, water, fish sauce, and sugar. Bring to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the potatoes are tender and the sauce has thickened. Season with salt to taste. Remove from heat and let the filling cool completely.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
If using roti prata, gently separate the dough pieces. If using puff pastry, roll it out slightly on a floured surface and cut into 6-inch rounds. Work with one piece at a time, keeping the rest covered with a damp cloth to prevent drying.
Place about 2 tablespoons of the cooled filling in the center of each dough round. Fold the dough over to create a half-moon shape and press the edges with a fork to seal. Repeat with the remaining dough and filling.
Place the puffs on the prepared baking sheet. Brush the tops with the beaten egg.
Bake for 20-25 minutes, until the puffs are golden brown and crisp. Let cool for a few minutes before serving.

Tips

Cool the filling completely: If the filling is warm, it will steam the dough and make it soggy. Spread it on a plate and refrigerate for 15-20 minutes if needed.
Seal well: Press the edges firmly with a fork to ensure the puffs don’t open during baking. If the dough isn’t sticking, moisten the edges with a little water before sealing.
Adjust the heat: For a spicier filling, add a chopped red chili or a teaspoon of chili paste along with the curry powder. For a milder version, use mild curry powder and skip the chili.
Substitute the dough: If you can’t find roti prata, use thawed puff pastry sheets. The texture will be flakier but still delicious. Phyllo dough also works, but it’s more delicate and requires brushing each layer with butter.

Serving Suggestions

Serve the roti curry puffs warm with a side of sweet chili sauce, mango chutney, or a simple cucumber salad. They also pair well with a hot cup of tea or coffee for an afternoon snack. For a more substantial meal, serve them alongside a bowl of lentil soup or a fresh green salad.

Variations

Vegetarian: Replace the chicken with extra potatoes, chickpeas, or a mix of vegetables like carrots and peas. Use soy sauce instead of fish sauce.
Beef or Lamb: Substitute the chicken with ground beef or lamb. Cook the meat thoroughly and drain any excess fat before adding the potatoes.
Seafood: Use cooked shrimp or flaked fish instead of chicken. Add them at the end of cooking to avoid overcooking.
Baked vs. Fried: For a richer, more indulgent version, you can deep-fry the puffs in oil at 350°F (175°C) for 3-4 minutes until golden brown. This will give a crispier texture, but the baked version is lighter and easier.

Storage and Reheating

Store leftover curry puffs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes until hot and crisp. You can also reheat them in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it will make the pastry soggy. For longer storage, freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 10-12 minutes.

Frequently Asked Questions

Can I use roti canai instead of roti prata? Yes, roti canai and roti prata are essentially the same type of dough. If you have roti canai, use it exactly as you would roti prata.

Why is my filling too wet? The filling might be too wet if you didn’t cook the potatoes long enough or if you added too much coconut milk. Make sure the sauce is thick and has reduced before filling the puffs. You can also add a tablespoon of breadcrumbs or mashed potato to thicken it.

Can I make the filling ahead of time? Absolutely. The filling can be made up to 2 days in advance and stored in the refrigerator. Just be sure to cool it completely before using.

Can I freeze the unbaked puffs? Yes, you can assemble the puffs and freeze them before baking. Place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the baking time.

What if I don’t have fish sauce? You can substitute soy sauce or tamari for a vegetarian version. The flavor will be slightly different but still delicious.

How do I know when the chicken is cooked through? The chicken is cooked when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer. Since the chicken is cut into small cubes and cooked in the sauce, it will cook quickly, but always check to be safe.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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