Try an Old Chang Kee–style spiral
Spiral Curry Chicken Puff (Old Chang Kee Style)
Singapore-style spiral curry chicken puff inspired by Old Chang Kee — flaky spiral pastry filled with fragrant curried c...
Air Fryer Recipes: Making Curry Puffs from Scratch
A practical Singapore-focused guide to making flaky, golden curry puffs in an air fryer — perfect for kopi breaks, neighbourhood parties or hawker-style snacking at home.
Air-frying gives you hawker-style crisp without the oil — perfect for HDB kitchens and late-night makan sessions.
A dry, well-seasoned filling and a confident seal are the two secrets to a perfect curry puff.
Why make curry puffs in an air fryer? A Singapore take
Curry puffs are a Singapore staple — found at kopitiams, pasar malam stalls and bakeries from Tiong Bahru to Katong. They’re the national comfort snack: portable, spicy and perfect with kopi or teh.
Using an air fryer gives you the signature flaky crust with less oil and faster turnaround than deep-frying, making it ideal for busy heartland cooks or CBD lunch crowds who want homemade hawker flavour without the mess.
This guide focuses on practical tips for home cooks in Singapore: where to buy ingredients locally, quick swaps for common pantry items, and how to reproduce hawker-style textures in a countertop air fryer.
- Cleaner than deep-frying — less splatter and fewer odours in HDB flats.
- Crispier finish with minimal oil when you use the right dough and technique.
- Great for batch cooking and reheating for supper or office makan.
Ingredients, dough choices and where to shop in Singapore
There are two common approaches to curry-puff pastry in Singapore: flaky laminated dough (puff-style), and shortcrust/short pastry (buttery and sturdy). For air frying, a laminated-ish puff gives the best layered crunch, while shortcrust holds up well for dense fillings.
Key ingredients are plain flour, cold butter or vegetable shortening (commonly sold at NTUC and Cold Storage), and eggs for wash. For the filling, potatoes, onions, curry powder, and a small amount of minced chicken or tuna are classic; many hawkers also add curry leaves and candlenuts for depth.
Neighbourhood tip: pick up fresh curry powder at Tekka Centre or Geylang Serai for an authentic spice profile, and look for ready-made puff pastry at supermarkets if you’re short on time.
- Puff pastry (store-bought) — fastest route to flaky layers.
- Homemade butter-and-flour lamination — best texture, needs time and chilling.
- Shortcrust/short pastry — easier to seal; great for portable party bites.
- Spice swaps: adjust curry powder (mild to spicy) and add turmeric for colour.
Step-by-step: assembly, sealing and air-fryer settings
Make the filling first: sweat onions, cook curry powder briefly to bloom the spices, add diced potatoes and minced chicken, then simmer until just cooked. Keep the filling dry — excess moisture makes the pastry soggy.
Assembly tips: roll dough to about 2–3mm thickness, cut rounds (10–11cm for regular puffs), place a tablespoon or two of filling in the centre, brush edges with egg wash and fold. Use a fork to crimp the edges or practice the spiral seal for a hawker look.
Air-fryer guide: preheat to 180°C. Lightly brush or spray each puff with oil or egg wash for colour. Cook in a single layer for 10–14 minutes until golden, flipping halfway if your model cooks unevenly. Smaller mini puffs will need 7–9 minutes.
- Dry filling is essential — pan off excess liquid and cool before filling.
- Don’t overfill — leaves gaps for a crisp seal.
- Air-fryer tip: don’t overcrowd the basket; leave space for airflow.
- For extra shine, finish with a light egg wash 2 minutes before the end.
Serving, storage and tasty variations
Serve warm with sambal, chilli sauce or a dollop of tomato ketchup — a simple plate with kopi makes this an instant kopitiam-style snack. Curry puffs also travel well in lunchboxes for office makan or picnics at East Coast Park.
Storage: cool completely and refrigerate up to 3 days. Reheat in the air fryer at 160–170°C for 3–5 minutes to revive crispness. For freezing, flash-freeze on a tray then store in a ziplock for up to 2 months; cook from frozen, adding a few minutes to the cook time.
Variations to try: curry lobster or crab for a decadent twist (great for dinner parties), vegetarian jackfruit or curried mushroom, or a sweet sambal-tamarind glaze for a modern hawker mash-up.
- Reheat in air fryer for crisp texture — avoid microwaves for best results.
- Make mini versions for party platters; they freeze and reheat well.
- Pair with kopi-o or teh tarik for an authentic local snack experience.
