How to make Malaysian Curry Puff (Karipap)

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: curry paste

Homemade blends can be healthier and tailored to taste.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a plant-based protein, while chickpeas are budget-friendly.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is often less expensive.

Prepare the dough by mixing flour, salt, and water until smooth.

Knead the dough for about 5 minutes until elastic.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Heat oil in a pan and sauté onions until translucent.

Add diced potatoes, carrots, peas, and spices; cook until tender, about 10 minutes.

Stir in cooked chicken and coriander leaves; mix well and let cool.

Divide the dough into small balls and roll each into a thin circle.

Place a spoonful of filling in the center of each circle.

Fold the dough over the filling and seal the edges with a fork.

Heat oil in a deep fryer or pan over medium heat until hot.

Fry the curry puffs until golden brown, about 3-4 minutes per side.

Remove and drain on paper towels before serving.

Cooking Techniques

Spice Level:

Allergens