Spicy meats with a hint of curry and hearty potatoes are encased in golden flaky pastry to create this popular Malaysian kuih. Karipap ( currypuff ) is savoury, delicious and satisfying. They’re also easy to make, the crimping might be a challenge for a newbie, but just keep practicing, and you’ll be an expert soon enough. Make a batch today and have it for iftar or sahur.
Buka Puasa with Homemade Karipap!
Serves 5 people
Great for afternoon tea or as a quick lunch snack.
200g Wheat Flour
1 tsp Salt
3 Potatoes, cut into small cubes
2 Onions, cut into small cubes
3 cloves Garlic, minced
4 Tbs blended Chilli (optional)
300g Minced Beef/ Chicken
3 Tbs Tomato Puree/ Ketchup
2 Tbs Chilli Sauce
6 Tbs Curry Powder
150g Mixed Veg (optional)
2 cups Water
1 Tbs Sugar
Salt to taste
1. Mix all ingredients except water in a bowl.
2. Pour in water bit by bit until everything is combined and nothing sticks to your hand.
3. Cover with cling wrap and set aside.
1. Stir fry garlic and onion. Add in blended chillies and stir until fragrant.
2. Mix mince meat until almost cooked.
3. Stir in potato. Pour in 1 ¾ cups of water and mix.
4. Mix curry powder with the remaining water. Add curry mix to the wok.
5. Add tomato puree and chilli sauce. Stir.
6. Cook on medium heat to reduce water until the potato turns soft.
7. Add sugar and salt to taste and cook for a further 5 minutes.
8. Set aside and let it cool.
Assembling the curry puff:
1. Take a bit of dough, roll into a small ball.
2. Flatten with a rolling pin.
3. Put a teaspoon of the filling. Take the edge of the dough and fold it over to the other side.
4. Pinch it edges close and fold it over. Repeat until you get a currypuff.
5. Fry on medium heat until golden brown and crisp