Curry puffs are one of many favourite kuihs of Malaysians. This snack is sold in stalls by the roadside and at malay or indian eateries.

https://www.nyonyacooking.com/recipes/curry-puff

Curry puff may look like another puff pastry but it is the unofficial king of 'kuihs' for many of us in Malaysia and around the region. 'Kuihs' can be either sweet or savoury. Crispy deep fried curry puffs are best when eaten together with a glass of Malaysian sweet tea Teh Tarik. I love having freshly made curry puffs where the fillings are still warm. That, to me, is the optimum time to devour them!

Curry puff is a no fuss recipe. Easy to prepare but so delicious! I am not exaggerating when I said it is a kuih "to die for". Even the cameraman was requesting for seconds! With every bite, you will notice the flakiness of the dough of the curry puffs and the delightfulness in savouring them. The fragrance of the filling makes the curry puffs even more delectable as you savour every mouthful.

I especially love the sides of the curry puff where it is distinctly twisted. It is the crispiest part of the 'kuih' and biting into it is bound to have you asking for more!

If you do not have curry leaves, just omit it from the recipe. You may also add diced chicken breasts, according to your preference. Reduce the among of diced potatoes if you do so.

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