Step-by-Step Guide to Make Quick Basic Asian Curry Puff (Karipap)

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, basic asian curry puff (karipap). It is one of my favorites food recipes. This time, 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 recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Basic Asian Curry Puff (Karipap) is something which I have loved my entire life. They’re fine and they look wonderful.

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. The curry is quite thick to prevent it from oozing out of the snack. Although the origins of this snack are uncertain.

To get started with this recipe, we must prepare a few ingredients. 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. Make ready Puff Dough
2. Get 1 Egg - Grade B
3. Prepare 1/2 cup Wam water
4. Get 3 1/2 cup Flour
5. Get 1/2 cup Salted butter / margerine
6. Take 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. Get 1/4 cup Cooking oil
10. Make ready 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. Take 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. Take 3 tsp Salt
15. Make ready 3 tbsp Sugar
16. Prepare 1 tsp Chicken stock powder
17. Take Optional extra filling
18. Get 1/2 cup Cheese - Grated
19. Take 5 Eggs - Scramble with some butter & 1 TSP sugar

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 or called karipap by the Malays, is a type of deep fried stuffed pastry with a wide varieties of fillings. It is a very popular snack in Malaysia. It is believed that curry puffs were created by the Malay people from the Malays Peninsula and they closely resemble the Portuguese Empanada.

Steps 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

It is a very popular snack in Malaysia. It is believed that curry puffs were created by the Malay people from the Malays Peninsula and they closely resemble the Portuguese Empanada. A traditional Savoury breakfast favourite in Malaysia, the Karipap or Curry Puff resembed a pie stuffed with a delicious chicken curry. Curry Puff is a common snack in Malaysia and Singapore, apart from curry chicken fillings it comes with many different fillings as well like eggs, sardines and onions or. These vegetarian Karipap (Malay Style Curry Puffs) with curried potato filling are a popular Malaysian snack.

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