Malaysian Curry Puff - Karipap
Malaysian Curry Puff - Karipap

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, malaysian curry puff - karipap. 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 popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Malaysian Curry Puff - Karipap is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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. Take 2-4 Tbsp Margerine (Planta)
  4. Take 1/2 cup Cooking Oil (heated)
  5. Take as needed Salt (between 2 pinch to 1 tsp)
  6. Get 1/2 cup Cold Water (or more)
  7. Take as needed Flour (for working)
  8. Prepare [Filling] - Check my dedicated recipe on Curry Puff Filling
  9. Take 250 g Chicken
  10. Take 100 g Potatoes
  11. Take 100 g Carrots
  12. Make ready 30 g Garlic (minced)
  13. Make ready 70 g Onions (finely diced)
  14. Take 30 g Fresh Coriander (finely chopped, separate Stems & Leaves)
  15. Make ready 2 Tbsp Curry Powder
  16. Prepare 2 Sprigs Curry Leaves
  17. Get 1 cube Chicken Stock
  18. Make ready 1 cup Water
  19. Make ready 4 Tbsp Cooking Oil
  20. Get as needed Salt
  21. Make ready 1 tsp Sugar
  22. Prepare [Deep Frying]
  23. Make ready 2 + cups Cooking Oil
Steps 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 this up with this special food malaysian curry puff - karipap recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!