Recipe of Yummy Basic Asian Curry Puff (Karipap)

Basic Asian Curry Puff (Karipap) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

A curry puff is a snack of Malayan origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell.

Here is the best “Basic Asian Curry Puff (Karipap)" recipe we have found until now. This will be smell and look delicious.

Ingredients of Basic Asian Curry Puff (Karipap)

1. You need of Puff Dough.
2. Prepare 1 of Egg - Grade B.
3. It’s 1/2 cup of Wam water.
4. It’s 3 1/2 cup of Flour.
5. Take 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. It’s 1 cup of Diced + minced chicken.
9. You need 1/4 cup of Cooking oil.
10. You need 1 tsp of Garlic - Grated (You can use smoked garlic for better test).
11. It’s 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. You need 1/4 tsp of Cinnamon powder.
14. It’s 3 tsp of Salt.
15. Make ready 3 tbsp of Sugar.
16. You need 1 tsp of Chicken stock powder.
17. Make ready of Optional extra filling.
18. It’s 1/2 cup of Cheese - Grated.
19. Prepare 5 of Eggs - Scramble with some butter & 1 TSP sugar.

Curry puffs are one of the many favourite 'kuih' in Southeast Asia.Also known as karipap, the crispy pastry is stuffed with a variety of savoury fillings such as Curry puff may look like another puff pastry or savoury pie but it is the unofficial king of kuih for many in Malaysia, Singapore and around the region.Curry puff is a popular tea-time snack in Southeast Asia.Although there are several types of puff with different filling, potato chicken curry is by far the most common.

Basic Asian Curry Puff (Karipap) instructions

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.

Call it curry puffs, Karipap or 咖哩角, it all means the most delicious snack in Malaysia.The significant difference between the Asian pastry and the western puff pastry lies on the oil phase of the pastry.Pure oil (butter or margarine) is used to fold in between layers of the western style puff pastry.

This recipe calls for Russet potato, which is larger with brown skin.Russet potatoes are starchy, light and fluffy, making them great for.These vegetarian Karipap (Malay Style Curry Puffs) with curried potato filling are a popular Malaysian snack.This version comes with a smooth flaky crust.Spiral curry puffs is a popular Asian snack.