Hi everyone its me again with another recipe of my all time favourite savoury curry puffs. It is one of the most famous on-the-go breakfasts in Malaysia and in local language it is called as ‘karipap’ (pronounced correctly as curry-pup 😅;lol i modified it a bit for the title though) . No stall is complete without this particular pastry. So yummy and so filling, one day i decided to make them myself. Surveyed few methods from the stalls i used to buy and few more from my friends, equiped with the ingredients and impression mould, i was set to make the delicious ‘karipap’.
You can make the fillings out of any combos of vegetables you can think of, but i would like to stick to the traditional potato curry filling which makes it so aunthentic.
So, lets see what are the ingredients and how to make it.
INGREDIENTS (makes about 20 medium sized karipaps)
- Wheat flour -2 cups
- Salt – 1 tsp
- Vegetable oil – 2 tbs
- Water – to make smooth dough
- 2 large potatoes
- 1 medium sized carrot
- 4 shitake mushrooms
- 1 big onion
- 3 cloves of garlic
- 2 red chillies
- Turmeric powder – 1/2 tsp
- Red chilli powder – 2 tsp
- Salt to taste
- Dice the potatoes, carrots and mushrooms and wash it in water. Drain and keep aside
- Finely chop the onion, garlic and red chillies
- In a heavy bottom pan, add 2 tbs of vegetable oil, add the onion, garlic and red chillies. Saute under medium flame until the onions turn transluscent , then add turmeric powder and chilli powder. Saute until the raw smell of the spice is gone.
- Now, add all the diced vegetables and add some water jus nice to cover them and mix thoroughly. Close the lid and let it simmer for about 5 to 8 minutes, or until the potatoes and carrots are well cooked.
- Adjust salt to taste and once the potato curry is dry turn off the flame.
- Transfer the potato filling into another bowl and we can start to prepare the dough while waiting for the filling to cool down.
- In a bigger bowl, add 2 cups of wheat flour, a tsp of salt and vegetable oil and start working on the flour using your fingers. Jus rub the ingredients between your fingers and break the clumps.
- Intermittently add water and knead the dough until it is no longer crumbly and forms a lump of homogenised dough which does not stick to the bowl.
- Pinch off the dough and make smaller balls of it n roll them flat using a roller pin. Then, gently place the flattened dough onto the karipap mould. The dough should be larger than the mould to facilitate filling.
- Take a small dollop of the curry and fill in the mould. Then, slowly close the mould and pinch off the flash dough.
- When opened, your beautiful karipap is ready to be fried. Keep on doing this until the last spoon of the filling.
- Deep fry them in hot oil until the karipaps turn golden in colour and a good tip to know whether your karipap is perfectly fried or not is that it does not absorb oil. It wil have a matte finish and not glossy with oil. That will be the best tips i can ever give you guys.
Serve warm and it goes well with a cup of coffee or tea, together with some chilli sauce or any indian chutney but we like them plain. It is too good to be your own self, right! Haha… so i hope this recipe will spice up your tea time and feedbacks are most welcome.. byeeee