Recipe of Speedy Basic Asian Curry Puff (Karipap)

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Basic Asian Curry Puff (Karipap). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Basic Asian Curry Puff (Karipap) Recipe.

You can cook Basic Asian Curry Puff (Karipap) using 19 ingredients and 7 steps. Here is how you cook it.

Ingredients of Basic Asian Curry Puff (Karipap)

1. Make ready of Puff Dough.
2. Take 1 of Egg - Grade B.
3. Prepare 1/2 cup of Wam water.
4. Make ready 3 1/2 cup of Flour.
5. Prepare 1/2 cup of Salted butter / margerine.
6. Make ready of Filling.
7. You need 6 cup of Potatoes - Boiled to cook & diced small to size of corn seed.
8. Take 1 cup of Diced + minced chicken.
9. Prepare 1/4 cup of Cooking oil.
10. It’s 1 tsp of Garlic - Grated (You can use smoked garlic for better test).
11. Prepare 3 cup of Diced indian Big Onion - OPTIONAL (Remove from the list if you are planning to keep them longer).
12. Take 6 tbsp of Meat curry powder - Mix with 6 TBSP warm water (Add without water if you like them test more dry and curry colour looks heavy).
13. Take 1/4 tsp of Cinnamon powder.
14. Prepare 3 tsp of Salt.
15. You need 3 tbsp of Sugar.
16. Make ready 1 tsp of Chicken stock powder.
17. Make ready of Optional extra filling.
18. It’s 1/2 cup of Cheese - Grated.
19. Make ready 5 of Eggs - Scramble with some butter & 1 TSP sugar.

Basic Asian Curry Puff (Karipap) step by step

1. Dough: In a big bowl, mix well the butter with salt and egg and flour then only add in the water and knead into a dough. Let it rest aside.
2. Boil diced potatoes around 10-15 minutes and strain them out before cooking them with the rest of the filling ingredients.
3. Filling: Heat up a big pan and pour in cooking oil. Add in grated garlic then diced onion and saute for a while then add in cinnamon powder & cont wih the sautee until caramelised bit. Add in curry powder and stir until they look all together and you can see some oil out. Add in minced chicken and stir for few minutes. add the rest one by one and cook in slow heat until diced potatoes has been cooked fine, thick and no any liquid are seen. Let the filling cool down.
4. Preheat a deep fryer. Take about 30gm - 50gm of the dough, rolls into about 3mm thin or you can use pasta roller mechine. Once you got the thickness u wanted (Thin is better), cut with a round cutter or you can use a puff moulder, take a spoon of the main filling and spread them on the half spot of the round dough, add some scramble egg with some grated cheese. fold the round dough once to make a half moon shape like to cover the filling as a skin and keeping them inside intact, keep round end stick together. Twirl the half round end side like making a pie and deep fry them until they've become light golden brown.
5. Depend on the makes of the curry itself, you can add a TBSP extra or less to marry with all of the filling.
6. If you are using wooden roller to roll the dough by hand, best to roll them thin earlier before the dough completely cool down.
7. If you are using pasta roller machine to roll the dough thin, best to keep them chill first in the refrigerator for at least an hour earlier. Roll them thin to size 7.