How to make Malaysian Curry Puff (Karipap) | Full of Goodness

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is plant-based.

chicken

🥗Healthier: tofu

💰Cheaper: textured vegetable protein

Tofu is a lower-cost protein and suitable for vegetarians.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: mixed spices

Homemade blends can be tailored to taste and may reduce costs.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat adds fiber and nutrients.

Preheat the malaysian palm oil.

Whisk the all-purpose flour with the hot palm oil until crumbly.

Sprinkle in two pinches of salt.

Gradually add water to the flour mixture to form a dough.

Wrap the dough or cover with a clean towel and refrigerate for at least 20 minutes.

Heat more malaysian palm oil in a pan.

Sauté the onion and ginger in the hot oil.

Add 2 tablespoons of curry powder and a little water, stirring until cooked.

Add the potatoes and stir, then add more water to cook the potatoes.

Season the filling with sugar and chicken powder.

Ensure the filling is soft and has absorbed the liquid, then let it cool.

Take about 15 grams of dough and roll it into a ball.

Roll out the dough with a rolling pin.

Place the filling in the center of the dough, fold it over, and pinch the edges to seal.

Fry the curry puffs in medium heat palm oil, ensuring they are cooked evenly inside and out.

Stir the curry puffs gently while frying to prevent sticking.

Once golden brown, remove the curry puffs from the oil and place them on a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens