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  • Subashini Pallianysamy

Currypuff (Karipap)

Curry Puff was supposed to be my earlier post. I’m a great fan of this snack. Even the uncle selling kuih in front of my house also knows that definitely I will buy curry puffs whenever I visited him. It takes such a long time for me to update this post. I’m proud to say currypuffs is one of Malaysian’s favourite and authentic food which now had been popular worldwide. A lots of manufactures nowadays started to export frozen currypuffs to overseas due to the demand. Even a lots of small medium industries have boosted up the idea of frozen puffs with various fillings. You wouldn’t be surprised to see freezers in the supermarket overflow with varieties of puffs in the shelf.

Anyway today I’m doing everything start from the scratch.

Ingredients :

  1. 5 cups flour

  2. 2 tbsp butter

  3. 1/2 cup Vegetable oil

  4. 2 pinch of salt

  5. 1 cup ice water (adjust water accordingly)

Preparation Method:

  1. Mix in salt with the flour. 

  2. Add cold butter into the flour and rub with your fingers till it resembles breadcrumbs. 

  3. Now heat the vegetable oil in a pan and then pour into the flour mixture.

  4. Be Careful !!! Please use spoon to well mix the flour.

  5. I have kept my ice water in the freezer 5 minutes earlier before I start to do pastry dough so that it is really cold enough. Otherwise you may use some ice cubes on the ice water. 

  6. Pour ice water gradually into the flour mixture. Knead the dough till it becomes soft. Don’t over knead the dough or else it will be very hard to roll out. It will shrink when roll. I have face this several times till I found the reason.

  7. Please keep in the chiller for at least 1 hour covered with cling wrap. Neither you can keep in the normal temperature minimum 1/2 an hour before use. 

Let the dough stand for 1/2 an hour since I’m going to use this immediately now for afternoon tea snack. Let’s prepare the filling for the puff.

Since I’m going to prepare vegetarian puff today, so potatoes would be best choice for me.

Ingredients :

  1. 5 potatoes washed and half boiled 

  2. 3 tbsp green peas cooked

  3. 3 tbsp chicken curry powder

  4. 1 tsp garam masala

  5. 1 tbsp red chilli powder

  6. 1 tsp cumin seeds crushed in pestle

  7. 1 tsp jeera seeds

  8. 1 sprig curry leaves

  9. water

  10. salt

  11. oil

  12. 2 onions chopped

  13. 1 tsp ginger chopped finely

Preparation Method:

  1. Peel the skin off and cubed the potatoes. Keep aside.

  2. Heat oil in the pan. Add cumin and jeera seeds to splutter. 

  3. Add chopped onions and ginger. Saute till becomes onions soft and pinkish color. Add curry leaves for more aromatic flavor. 

  4. Add the potatoes and all the masala powders followed by little bit water. Stir continuously. When the oil oozes from the masala, add enough water so that the potatoes fully cooked and can be mashed.

  5. At this point of time add green peas as well.

  6. Cover the pan and let it simmer for 3 minutes. Make sure to reduce the flame. 

  7. After 3 minutes, open the cover and let it simmer till all the liquid evaporated. 

  8. Stir the potatoes from time to time so that it didn’t sticky on the pan and get burned. 

  9. Add salt to taste. Finally mash the potatoes using your spatula and mix it well. Now the thick gravy of masala potato is ready.

  10. Turn off the flame. 

  11. Cool before use. 

*Note: You may use a handful anchovies or dried prawns blended to add taste for filling. Or even chicken stock instead of plain water for better taste.

Now It FILLING Time!!!

Now dust some flour onto the rolling pin as well at the rolling work surface. Take a small ball and roll it out.Wide enough to cover the mould. Transfer into the puff mould. Add about 1 tablespoon of filling in the center. Brush the edges of pastry with water. Fold the mould and seal the end by pressing firmly. Release from the mould. Keep aside. Repeat the all the moulding steps till all the filling been used up.

Heat enough oil in a wok or heavy bottom vessel for deep fry.

The heat should be moderate so that the puffs don’t get burned easily.  Fry the curry puffs till golden color. Drain excess oil with kitchen tissues. Always adjust your flame to moderate heat. If its too low adjust to high flame for couple of seconds. Low heat have tendency to absorbed more oil.

There ‘s another method of moulding currypuffs. Cut the dough into circle (about 3 diameter). After filling in the centre, fold into two and just use your fingers to crimp at the edges to lock the filling.

Those concern about health may bake the curry puffs in the oven till golden color. Brush some butter at the surface to get nice color.

I wanted to keep some uncooked curry puff in the chiller for the next day use. You may keep in the freezer so that it can be stored for couple of weeks. Importantly keep it in the airtight container. Why not we have our own frozen ready to cook currypuff in our pantry for immediate use.

So much to share today! Sharing is caring!

Hmmm……….Its Tea Time! Its yummy to have fresh hot currypuffs  with hot masala chai!

Come lets have some break!

See you Soon!

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#Malaysianfavourites #Pastry #Snacks #VegetarianDishes