Basic Asian Curry Puff (Karipap)
Basic Asian Curry Puff (Karipap)

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, basic asian curry puff (karipap). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Basic Asian Curry Puff (Karipap) is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Basic Asian Curry Puff (Karipap) is something which I have loved my whole life.

You can either use an electric deep-frye r or a round wire fried basket. It takes longer to deep-fry for larger curry puffs. Heat oil in wok, add in curry leaves and onion. Saute onion until translucent then add in potato.

To begin with this recipe, we have to prepare a few components. You can cook basic asian curry puff (karipap) using 19 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Basic Asian Curry Puff (Karipap):
  1. Get Puff Dough
  2. Make ready 1 Egg - Grade B
  3. Take 1/2 cup Wam water
  4. Take 3 1/2 cup Flour
  5. Prepare 1/2 cup Salted butter / margerine
  6. Make ready Filling
  7. Make ready 6 cup Potatoes - Boiled to cook & diced small to size of corn seed
  8. Get 1 cup Diced + minced chicken
  9. Take 1/4 cup Cooking oil
  10. Prepare 1 tsp Garlic - Grated (You can use smoked garlic for better test)
  11. Prepare 3 cup Diced indian Big Onion - OPTIONAL (Remove from the list if you are planning to keep them longer)
  12. Make ready 6 tbsp 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. Make ready 1/4 tsp Cinnamon powder
  14. Make ready 3 tsp Salt
  15. Take 3 tbsp Sugar
  16. Make ready 1 tsp Chicken stock powder
  17. Get Optional extra filling
  18. Prepare 1/2 cup Cheese - Grated
  19. Prepare 5 Eggs - Scramble with some butter & 1 TSP sugar

They are deep-fried crescent shaped pastries filled with spicy, sweet and savoury potato filling. Because of their popularity, curry puffs are commonly found sold freshly fried. Karipap (Malay Style Curry Puffs) - Smooth Crust Appetizer & Snack, Southeast Asian, Vegan These vegetarian Karipap (Malay Style Curry Puffs) with curried potato filling are a popular Malaysian snack. This version comes with a smooth flaky crust.

Instructions to make Basic Asian Curry Puff (Karipap):
  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

Karipap (Malay Style Curry Puffs) - Smooth Crust Appetizer & Snack, Southeast Asian, Vegan These vegetarian Karipap (Malay Style Curry Puffs) with curried potato filling are a popular Malaysian snack. This version comes with a smooth flaky crust. I baked these Indian Curry Puffs, or what we usually call Karipap Bai, twice this week. Karipap Bai is one of the iconic snack in Singapore, especially among the Muslims. I started eating them when I was very young.

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