Vegan Potato Curry Puffs (Karipap Kentang)
Flaky pastry parcels filled with spiced potato and peas. Karipap kentang is a beloved Malaysian snack, crimped by hand and baked or fried until golden and crisp.
By Farah
· March 2026
Prep 1 hr · Cook 0.5 hr · Rest 0 hr
Makes 10 · 205 kcal per puff
Contains Gluten (wheat) Allergen detail ↓
These vegan curry puffs are filled with a curried potato and pea curry and fried until golden and crisp, with a soft centre and a light flaky crust.
This recipe makes 10 curry puffs.
Let’s cook
Ingredients
Potato curry and peas filling
- 250 g potatoes
- 60 g frozen peas
- 1 red onion
- 2 cloves garlic
- 1.5 tbsp curry powder
- 1 tbsp sugarI use coconut sugar
- salt to taste
- oilfor deep frying
Dough
- 200 g all purpose flour
- 1/2 tsp salt
- 40 g vegan butteror margarine
- 70-80 ml water
Curried potato and peas filling
Prepare the potatoes and aromatics
Peel and cut the potatoes into small cubes so they cook evenly and soften faster.
Finely chop the red onion and garlic, or pulse them briefly in a processor until finely minced.
Make the curry paste
Mix the curry powder with a small amount of water to form a smooth paste.
Cook the aromatics and curry paste
Heat a little oil in a pan and sauté the onion and garlic until fragrant and slightly softened.
Add the curry paste and cook on medium heat for 3 to 5 minutes until it becomes aromatic and slightly thicker.
Add the potatoes then simmer until tender
Add the cubed potatoes and mix well with the curry base.
Add a small amount of water if needed, then simmer until the potatoes are fully tender.
Finish the filling
Let the mixture cook down until the sauce thickens and coats the potatoes.
Add the frozen peas, sugar, and salt. Mix well, then remove from heat and let the filling cool completely.
Making the dough
Mix dry ingredients
In a bowl, mix the flour and salt. Add the margarine and rub it in until the mixture resembles crumbs.
Form the dough
Add water gradually and knead for 3 to 5 minutes until smooth.
Cover and rest for 20 minutes.
Divide the dough and shape the wrappers
Divide into 10 equal pieces, about 30g each. Roll into balls.
Flatten each dough ball into a round disc to form the pastry.
Fill and seal
Add about 1 tablespoon of filling to each wrapper. Fold and seal the edges, then pleat (kepilkan) as shown. See the video below for the technique.
Fry until golden
Deep fry in hot oil (170 to 180 celsius) until golden brown and crisp.
Serve warm while crispy on the outside and soft inside.
No talking. Just the making.
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Always check your own packets; shared processing varies by brand.
Nutrition
An estimate per puff, from the ingredients listed.
Percent daily values based on a 2,000 calorie diet. Values vary with the brands you use.
Notes
- Don’t overfill the pastry. Too much filling makes sealing difficult and can cause leaks while frying. About 1 tablespoon is enough.
- Keep the filling dry. The filling should be thick, not wet. If it’s too moist, the pastry can become soggy or burst during frying.
- Let the filling cool completely. Warm filling softens the dough and makes it harder to shape. Always cool before assembling.
- Seal tightly. Press the edges firmly before crimping to prevent the curry puffs from opening in the oil.
- Oil temperature matters. Fry on medium heat. Too hot and the outside browns too fast; too low and they absorb oil and become greasy.
- Fry in batches. Avoid overcrowding the pan. This keeps the oil temperature stable and ensures even cooking.
- Turn occasionally while frying. This helps the curry puffs cook evenly and develop a uniform golden colour.
- Rest after frying. Drain on a rack or sieve instead of paper towels to keep them crisp.
- Make ahead tip. You can shape the curry puffs and freeze them. Fry straight from frozen on slightly lower heat.
- Reheating. Reheat in the oven or air fryer to bring back crispiness. Avoid microwaving as it softens the pastry.
These vegan potato curry puffs are crispy on the outside and filled with a soft, savoury potato and peas curry. Also known as karipap kentang, they’re a popular snack in Malaysia and easy to make at home with simple ingredients.
The filling is made with potatoes, peas, onion, garlic, and curry powder, cooked into a thick, flavourful mixture. Letting the curry cook down properly is important as it keeps the filling rich and prevents the pastry from going soggy.
The dough is a basic pastry made with flour, margarine, and water. Once fried, it turns golden and crisp with a light, slightly flaky texture. Keeping the dough simple helps the filling stand out.
Shaping the curry puffs can be done with a classic crimped edge (kepilkan) or simply sealed with a fork. Either way works, as long as the edges are sealed well before frying.
These homemade curry puffs are perfect as a snack, tea-time treat, or party food. You can also freeze them before frying and cook straight from frozen when needed, making them great for batch cooking.
If you’re looking for an easy vegan curry puff recipe, this version keeps things simple while still giving you that classic taste and texture.
Questions
How do you keep curry puffs crispy?
To keep curry puffs crispy, fry them on medium heat (170-180 celsius) and avoid overcrowding the pan. After frying, place them on a rack or sieve instead of paper towels so steam doesn’t soften the pastry.
Why is my curry puff pastry not crispy?
This usually happens if the oil is too cold or the dough has too much moisture. Fry at a steady medium heat and make sure the filling is thick and not wet.
Can I make curry puffs ahead of time?
Yes. You can shape the curry puffs and freeze them before frying. Fry straight from frozen on slightly lower heat so they cook evenly.
Can I air fry curry puffs?
Yes, but the texture will be slightly different. Brush lightly with oil and air fry until golden. They won’t be as flaky as deep-fried ones.
How long do curry puffs last?
They are best eaten fresh, but you can store them in the fridge for up to 2 days. Reheat in an oven or air fryer to crisp them up again.
If you want to freeze them, shape the curry puffs and freeze them before frying. Fry straight from frozen on slightly lower heat so they cook evenly.
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