Anzeige
Karipap – Malaysian Curry Puffs with Potato Filling
Karipap are the Malaysian version of curry puffs. In Malaysia you find them at almost every snack stall, often fresh from the fryer and still warm. The dough of flour, oil and water turns crisp when fried, while the filling of potatoes and meat curry powder stays soft and well seasoned. The folded rope edge keeps the pastry sealed. Eat them with afternoon tea or as a snack with chili sauce.
Karipap – Malaysian Curry Puffs with Potato Filling
Laura Chen
12
60 Minuten
35 Minuten
220
Malaysian
Snack
Karipap are Malaysian pastries filled with potatoes, onions and curry powder. You fold the oil dough into half moons, press the edge into a rope pattern and fry the pastries until golden brown. In Malaysia you buy them at snack stalls to have with afternoon tea.
Ingredients
For the dough:
- 300 g all-purpose flour
- 1/2 tsp salt
- 60 ml vegetable oil
- 120 ml lukewarm water
For the filling:
- 400 g waxy potatoes, cut into 1 cm cubes
- 2 tbsp vegetable oil
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 2 tbsp meat curry powder (kari daging, Malaysian spice blend)
- 1/2 tsp ground turmeric
- 1/2 tsp chili powder
- 1 tsp sugar
- 1/2 tsp salt
- 150 ml water
- 80 g frozen peas
For frying:
- 1 l vegetable oil
Instructions
- Mix the flour and salt in a bowl. Add the oil and water and knead for 5 minutes to a smooth, soft dough. Cover it and let it rest for 30 minutes.
- Heat 2 tbsp oil in a pan and cook the onion and garlic for 3 minutes, until the onion is translucent.
- Stir the curry powder, turmeric and chili powder with 2 tbsp water into a paste, add it to the pan and cook for 1 minute, until fragrant.
- Add the potatoes, sugar, salt and the remaining water. Simmer covered for 12 minutes, until the potatoes are soft and the liquid has cooked off. Stir in the peas and roughly mash some of the potatoes. Let the filling cool completely.
- Divide the dough into 12 pieces and roll each one out on a lightly floured surface into a circle 12 cm across.
- Put 1 heaping tbsp of filling on one half, fold the dough over it and press the edge firmly. Fold the edge inward in small steps until it forms a rope pattern.
- Heat the oil in a pot to 170 °C (340 °F). Fry 4 karipap at a time for 5 to 6 minutes, turning once, until golden brown all over.
- Drain the karipap on paper towels and serve them warm or lukewarm.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Indonesian recipes · Curry recipes · All Asian recipes