Authentic Malaysian Vegan Curry Puffs: Crispy, Spicy & Homemade

há 2 semanas

Craving a taste of authentic Malaysian street food that’s entirely plant-based and made with heart? Look no further! These homemade Vegan Malaysian Curry Puffs are a true culinary delight, offering a perfect blend of spicy and creamy curry fillings encased in a gloriously golden and crispy crust. Whether you're a long-time vegan, exploring meatless options, or simply seeking a delicious and satisfying snack, this recipe is designed to bring the vibrant flavors of Sibu, Sarawak, Malaysia, right into your kitchen.

These curry puffs are perfect for an afternoon tea snack, a party appetizer, or a delightful addition to any meal. They’re specifically crafted to be meat-free, egg-free, and free from the "five pungent spices," making them suitable for a wide range of dietary preferences, including many Buddhist and Muslim friends seeking absolutely halal plant-based options.

What Makes These Homemade Malaysian Vegan Curry Puffs Special?

Our recipe captures the essence of what makes Vegetarian Princess's curry puffs so beloved:

Spicy and creamy curry fillings wrapped with a golden and crispy crust.
Full of fillings yet the crust is not thick but very crispy, ensuring every bite is a textural sensation.
The curry potato fillings are thoroughly cooked and full of curry taste, delivering authentic flavor without compromise.
Homemade, spicy (mild), offering a comforting warmth without being overwhelmingly hot.
No meat, no eggs, and no five pungent spices, catering to specific dietary needs and ensuring pure plant-based goodness.

As one enthusiastic fan puts it, "BE VEGAN ALL THE WAY!" – and with these delicious curry puffs, it’s certainly easy to do!

Ingredients

For the Curry Potato Filling:

4 medium potatoes, peeled and diced into small cubes
2 tablespoons cooking oil or sunflower oil
1 tablespoon ginger, finely minced
2-3 tablespoons Malaysian curry powder (check for no pungent spices, or use a blend of individual spices)
1 teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon chili flakes (adjust to desired mild spiciness)
½ cup coconut cream or coconut milk
½ cup water or vegetable broth
Himalayan salt to taste
1 teaspoon sugar (optional, for balance)

For the Dough:

2 cups all-purpose flour (or bread flour for extra crispiness)
¼ cup vegetable oil, heated until very warm but not smoking
½ cup cold water
½ teaspoon himalayan salt

For Frying:

4-5 cups cooking oil or sunflower oil for deep frying

Equipment

Large mixing bowl
Saucepan or large pan
Rolling pin
5-inch round cookie cutter or a glass with a similar diameter
Fork (for crimping edges)
Deep pot or wok for frying
Slotted spoon or spider
Wire rack for draining

Instructions

Preparing the Curry Potato Filling:

Heat 2 tablespoons of oil in a saucepan over medium heat. Add the minced ginger and sauté for 1-2 minutes until fragrant.
Stir in the curry powder, turmeric powder, coriander powder, and chili flakes. Cook for another minute, stirring constantly, until the spices are aromatic.
Add the diced potatoes to the pan and stir well to coat them evenly with the spice mixture.
Pour in the coconut cream/milk and water/vegetable broth. Bring the mixture to a gentle simmer.
Cover the pan and cook for 15-20 minutes, or until the potatoes are thoroughly cooked and tender. Stir occasionally to prevent sticking.
Once the potatoes are soft, mash them lightly with a fork or potato masher, leaving some chunks for texture.
Season with salt and optional sugar to taste. The filling should be well-seasoned, spicy, and creamy.
Remove from heat and let the filling cool completely. This is crucial for easy assembly.

Making the Dough:

In a large mixing bowl, combine the all-purpose flour and salt.
Carefully pour the very warm oil over the flour mixture. Using a spoon or chopsticks, mix until the flour resembles coarse crumbs. Be careful as the oil is hot.
Gradually add the cold water, mixing until a soft, pliable dough forms. You might not need all the water.
Knead the dough on a lightly floured surface for about 5-7 minutes until it's smooth and elastic.
Divide the dough into two portions, cover them with a damp cloth, and let them rest for at least 30 minutes. This helps make the dough easier to work with.

Assembling the Curry Puffs:

On a lightly floured surface, roll out one portion of the dough thinly, to about 1/16th of an inch thick. The thinner the dough, the crispier the crust!
Using a 5-inch round cookie cutter or glass, cut out circles from the rolled dough. Gather the scraps and re-roll once if needed.
Place a spoonful of the cooled curry potato filling in the center of each dough circle. Don't overfill.
Fold the dough over to create a semi-circle. Gently press the edges together to seal, ensuring no filling leaks out.
Crimp the edges using a fork or by hand-folding a decorative pattern, as seen in traditional curry puffs, to create a strong seal and a beautiful finish.
Repeat with the remaining dough and filling.

Frying the Curry Puffs:

Heat 4-5 cups of cooking oil in a deep pot or wok over medium-high heat. The oil should be hot enough (around 325-350°F or 160-175°C) to make the puffs sizzle immediately but not smoke.
Carefully lower 2-3 curry puffs into the hot oil, ensuring not to overcrowd the pot.
Fry for 5-7 minutes, turning occasionally, until they are golden brown and perfectly crispy on all sides. The crust should bubble slightly, indicating its crispiness.
Using a slotted spoon, remove the fried curry puffs and place them on a wire rack lined with paper towels to drain excess oil.
Repeat with the remaining curry puffs.
Serve warm and enjoy your homemade, crispy, and flavorful Malaysian Vegan Curry Puffs!

Vegan Malaysian Curry Puffs with crispy golden crust and creamy potato filling Enjoy these delightful homemade vegan curry puffs, a perfect blend of crispy crust and flavorful filling.

Tips & Hacks for the Perfect Curry Puff

Cool Filling is Key: Always ensure your curry potato filling is completely cooled before assembling the puffs. Hot filling will make the dough soggy and difficult to work with, leading to less crispy results.
Thin Dough for Crispiness: Roll the dough as thinly as possible without tearing it. This is the secret to achieving that signature delicate, crispy crust, exactly as Vegetarian Princess described!
Oil Temperature Control: Maintain a consistent oil temperature. If the oil is too cold, the puffs will absorb too much oil and be greasy. If it's too hot, they'll brown too quickly on the outside while the inside remains undercooked.
Crimping for Seal: Take your time to properly seal the edges. A good crimp not only looks appealing but also prevents the filling from leaking out during frying.
Make Ahead & Freeze: You can prepare and assemble the curry puffs, then freeze them on a baking sheet before they’re fried. Once frozen solid, transfer them to an airtight container or freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.

Freshly fried Vegan Malaysian Curry Puffs piled high, showcasing their golden crispiness These Malaysian-style vegan curry puffs are a popular snack, known for their irresistible crunch and savoury filling.

Variations and Adaptations

Spice Level: Adjust the amount of chili flakes or add a touch of fresh bird's eye chilies to the filling if you prefer a spicier kick.
Alternative Fillings: While potato is traditional, you can experiment with other vegan fillings like finely diced carrots, green peas, or even a blend of mushrooms and firm tofu for added protein.
Baked Version: For a healthier option, brush the assembled curry puffs with a little vegetable oil and bake them in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and crispy. They might not be as bubbly as fried ones but will still be delicious.
Gluten-Free Option: For a gluten-free crust, you can try using a gluten-free all-purpose flour blend, though the texture may vary slightly. Ensure your curry powder is also gluten-free.

Why Choose This Vegan Malaysian Curry Puff?

This recipe isn't just about making a snack; it's about embracing flavorful plant-based cuisine that respects diverse dietary needs. The dedication of creators like Vegetarian Princess in Sibu highlights how delicious and accessible vegan Malaysian delicacies can be. By preparing these at home, you’re not only enjoying a fantastic snack but also supporting the meatless movement towards a more sustainable and compassionate food future. Plus, knowing exactly what goes into your food provides peace of mind, especially when seeking halal-friendly and five-pungent-spice-free options.

Delicious vegan curry puffs, ready to be enjoyed as a snack or appetizer. Each puff is packed with flavorful potato curry and wrapped in a delicate, crispy shell.

Ready to try your hand at these delectable Malaysian Vegetarian Curry Puffs? There's nothing quite like the satisfaction of creating authentic, flavorful plant-based treats in your own kitchen. Share your creations with the abillion community! We love to see your culinary adventures.

Close-up of golden-brown vegan curry puffs, perfect for any occasion.