Malaysian Curry Puff - Karipap
Malaysian Curry Puff - Karipap

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, malaysian curry puff - karipap. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Malaysian Curry Puff - Karipap is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Malaysian Curry Puff - Karipap is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have malaysian curry puff - karipap using 23 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Malaysian Curry Puff - Karipap:
  1. Make ready [Dough]
  2. Take 400 g All Purpose Flour
  3. Make ready 2-4 Tbsp Margerine (Planta)
  4. Get 1/2 cup Cooking Oil (heated)
  5. Take as needed Salt (between 2 pinch to 1 tsp)
  6. Make ready 1/2 cup Cold Water (or more)
  7. Get as needed Flour (for working)
  8. Make ready [Filling] - Check my dedicated recipe on Curry Puff Filling
  9. Get 250 g Chicken
  10. Take 100 g Potatoes
  11. Make ready 100 g Carrots
  12. Prepare 30 g Garlic (minced)
  13. Take 70 g Onions (finely diced)
  14. Get 30 g Fresh Coriander (finely chopped, separate Stems & Leaves)
  15. Get 2 Tbsp Curry Powder
  16. Get 2 Sprigs Curry Leaves
  17. Prepare 1 cube Chicken Stock
  18. Make ready 1 cup Water
  19. Prepare 4 Tbsp Cooking Oil
  20. Get as needed Salt
  21. Get 1 tsp Sugar
  22. Make ready [Deep Frying]
  23. Take 2 + cups Cooking Oil
Instructions to make Malaysian Curry Puff - Karipap:
  1. COOK FILLING: I made a separate post regarding this, as putting everything in one post gets overwhelming. Check out my Chicken Curry Puff Filling post.
  2. DOUGH DRY: in a large mixing bowl, mix together Flour, Salt and Margerine. Make the Margerine is mixed well by rubbing the Margerine and Flour with your hands.
  3. DOUGH WET: add in the Heated Cooking Oil and mix well. Next, SLOWLY add the Cold Water, making sure it's mixed well a little at a time, and knead it until it forms a workable, pliable dough. Then let it rest for 30 minutes, covered.
  4. DOUGH BALL: cut off a gold ball size of dough and arrange it. On a flat work surface, dust the the area with Flour to prevent sticking. Take 1 ball and spread to 1/4 inch thick. It can't be too thin or it won't hold the filling.
  5. FILL: take a spoonful of Filling and place it in the middle of the dough ball, avoiding the edges. Then, fold the dough and close the edges neatly.
  6. CRIMP: starting from either ends, 1) pinch the edges outwards to form a ridge. 2) Then fold the ridge at an angle, away from the starting point. 3) Next continue the pinch the next section until you reach the far end. PIC: clockwise from top left.
  7. DEEP FRYING: heat 2 cups or more of Cooking Oil until hot. Deep fry the Curry Puffs until golden. Serve hot. TIP: you don't have to cook the Curry Puffs immediately, you can save them in the fridge until you want it. Cooked Curry Puffs get soggy with time.

So that is going to wrap it up with this special food malaysian curry puff - karipap recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!