Karipap in Malay or curry puffs is one of a Malaysian's favourite tea-break snacks. The filling can be either vegetarian or non-vegetarian. The filling must be prepared overnight or a few hours before stuffing into the dough for frying.
- 1 large potato - cubed into small pieces
- 1 onion - diced
- 2 tsp ginger & garlic paste
- 3 - 4 curry leaves
- 1 cinnamon stick
- 1 tsp cumin seeds
- 1 tsp chilli powder
- 2 tsp curry powder
- Salt to taste
- 250g plain flour
- 2 tbsp butter - heated & cooled slightly
- 2 tbsp oil - heated & cooled slightly
- 1/2 tsp salt
- Cold water to knead
- Karipap mould (optional)
- Heat oil, and fry the cinnamon stick and cumin seeds. Followed by the curry leaves, paste, onion and potatoes.
- Add water to cook the potatoes and some salt.
- Once the potato is half cooked, add in the powders and stir.
- Cook the potatoes till there are no liquid and set aside.
- (Remove the cinnamon stick and curry leaves).
- Mix the flour with salt, butter and oil. Then add in the cold water bit by bit and knead into dough.
- Set aside for 10 minutes and take a small portion and roll out with a rolling pin and place it on the karipap mould.
- Take about 2 tsp of the filling and close the mould.
- Take out the shaped karipap and deep fry in oil.
- Serve warm with a cup of tea.
- Note: If you do not have the mould, you can shape it with your hands.
|Amount Per Serving||%DV|
|Serving Size 37g|
|Recipe makes 20 servings|
|Calories from Fat 24||29%|
|Total Fat 2.73g||3%|
|Saturated Fat 0.87g||3%|
|Trans Fat 0.04g|
|Total Carbs 12.69g||3%|
|Dietary Fiber 0.9g||3%|