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Curry puff or Karipap – A Malaysian Favorite Kueh

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Ingredients

Adjust Servings:
Filling
225 grams Potatoes
225 grams Sweet potato
3 tbsp Vegetable oil
1 Big Onion diced
pinch Pepper
3 tbsp Curry Powder
60 ml Water
15 grams Cilantro chopped
to taste Salt
Smooth Crust
300 grams All-purpose flour
½ tsp Salt
115 grams Margarine
120 ml Cold Water
For Deep Frying
Vegetable Oil

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Curry puff or Karipap – A Malaysian Favorite Kueh

Features:
  • Balanced
  • Desserts & Cookies
  • Spicy
Cuisine:

Malaysians love curry puffs because I have yet to meet one who does not. Curry puffs or karipap is  usually crafted with curried potatoes and minced meat.

  • 1 hour 30 minutes
  • Serves 20
  • Medium

Ingredients

  • Filling

  • Smooth Crust

  • For Deep Frying

Directions

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Malaysians love curry puffs because I have yet to meet one who does not. Curry puffs or karipap is  usually crafted with curried potatoes and minced meat.

As one of the many favourite ‘kuih’ and to make it – it starts with a pastry dough and then, filled with a variety of fillings such as potatoes, sardine or a combination of curry potatoes and minced meat. After that, molded to a triangle pouch fried in a very hot oil.

Yummy is all i can say. Wait no longer and try one!

Steps

1
Done

Filling

Boil scrubbed potatoes and sweet potato in medium saucepan. After 15 minutes, remove potatoes. Allow sweet potato to cook for another 5 minutes. Remove and allow potatoes to cool. Peel potatoes and cut into small cubes.

2
Done

Heat vegetable oil in a fry pan over medium heat. Saute onion for 1 minute. Add curry powder and continue to stir for 2 minutes until curry powder is fragrant.

3
Done

Add cubed potatoes and sweet potato. Stir to coat potatoes with spices. Pour in water and season with salt and pepper. Add chopped cilantro and continue to stir to get everything well mixed.

4
Done

Turn off stove. Transfer to a bowl and allow filling to cool.

5
Done

Smooth Crust

Combine all-purpose flour, salt, and margarine in a large bowl. Mix with a spatula. Slowly add water a little at a time. Knead to form a soft, non-sticky dough. You may or may not require the full 120ml water.

6
Done

Continue to knead the dough in the bowl or on a clean work surface for 3 to 4 minutes until smooth. Form dough into a ball and place it back into the bowl. Cover with a towel and allow dough to rest for 15 minutes.

7
Done

Remove dough from the bowl onto a lightly floured surface. Roll out dough to about 1/8 inch thick. Using a 3½ to 4 inch diameter lid or bowl, cut out as many circles as possible. Knead the edges back into a ball. Roll it out and cut more circles until all dough is used up.

8
Done

Forming the Karipap

Place a piece of dough on your palm. If it has shrunk a little, spread it out gently with your fingers. Place a tablespoon of filling in the center.

9
Done

Fold the dough into a semi circle. Seal by pressing and pleating the edges together. Repeat with the remaining pieces of dough.

10
Done

Frying the Karipap

11
Done

Heat about an inch of vegetable oil in a saucepan.

12
Done

Deep fry karipap over medium heat for 3 to 4 minutes or until golden brown, turning once. Remove and allow karipap to drain in a metal strainer.

13
Done

Notes

To make ahead, shape karipap (curry puffs) and store in the refrigerator the day before. Deep fry the next day when ready to eat.

Mitze

Proud contributor for makanan.club, makan-makan.club. You may want to check these on facebook too!

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