Easiest Way to Prepare Yummy Basic Asian Curry Puff (Karipap)

Basic Asian Curry Puff (Karipap). The best curry puffs are those made with flaky pastry. It is the pastry developed by the Chinese, who is also used to make other snacks such as egg tarts, and 'Siu Pao.'This type of pastry is much like the western puff pastry, except the dough is not separated by pure butter. Basic Asian Curry Puff (Karipap) Another selling item.

Curry puff is a popular tea-time snack in Southeast Asia. Although there are several types of puff with different filling, potato chicken curry is by far the most common. This recipe calls for Russet potato, which is larger with brown skin. You can have Basic Asian Curry Puff (Karipap) using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Basic Asian Curry Puff (Karipap)

1. It's of Puff Dough.
2. It's 1 of Egg - Grade B.
3. It's 1/2 cup of Wam water.
4. Prepare 3 1/2 cup of Flour.
5. It's 1/2 cup of Salted butter / margerine.
6. You need of Filling.
7. It's 6 cup of Potatoes - Boiled to cook & diced small to size of corn seed.
8. You need 1 cup of Diced + minced chicken.
9. You need 1/4 cup of Cooking oil.
10. You need 1 tsp of Garlic - Grated (You can use smoked garlic for better test).
11. You need 3 cup of Diced indian Big Onion - OPTIONAL (Remove from the list if you are planning to keep them longer).
12. You need 6 tbsp of Meat curry powder - Mix with 6 TBSP warm water (Add without water if you like them test more dry and curry colour looks heavy).
13. You need 1/4 tsp of Cinnamon powder.
14. Prepare 3 tsp of Salt.
15. Prepare 3 tbsp of Sugar.
16. Prepare 1 tsp of Chicken stock powder.
17. It's of Optional extra filling.
18. You need 1/2 cup of Cheese - Grated.
19. It's 5 of Eggs - Scramble with some butter & 1 TSP sugar.

Russet potatoes are starchy, light and fluffy, making them great for baking. There are a few different versions of the curry puff depending on the ethic group or region. Karipap is very similar to the Chinese crispy fry dumpling, a popular snack in Fujian, filled with Chinese chives or crushed peanut and eaten during Chinese New Year. The Chinese Malaysian applied the Chinese pastry method of the crispy dumpling replaced with the curry and created.

Basic Asian Curry Puff (Karipap) instructions

1. Dough: In a big bowl, mix well the butter with salt and egg and flour then only add in the water and knead into a dough. Let it rest aside.
2. Boil diced potatoes around 10-15 minutes and strain them out before cooking them with the rest of the filling ingredients.
3. Filling: Heat up a big pan and pour in cooking oil. Add in grated garlic then diced onion and saute for a while then add in cinnamon powder & cont wih the sautee until caramelised bit. Add in curry powder and stir until they look all together and you can see some oil out. Add in minced chicken and stir for few minutes. add the rest one by one and cook in slow heat until diced potatoes has been cooked fine, thick and no any liquid are seen. Let the filling cool down.
4. Preheat a deep fryer. Take about 30gm - 50gm of the dough, rolls into about 3mm thin or you can use pasta roller mechine. Once you got the thickness u wanted (Thin is better), cut with a round cutter or you can use a puff moulder, take a spoon of the main filling and spread them on the half spot of the round dough, add some scramble egg with some grated cheese. fold the round dough once to make a half moon shape like to cover the filling as a skin and keeping them inside intact, keep round end stick together. Twirl the half round end side like making a pie and deep fry them until they've become light golden brown.
5. Depend on the makes of the curry itself, you can add a TBSP extra or less to marry with all of the filling.
6. If you are using wooden roller to roll the dough by hand, best to roll them thin earlier before the dough completely cool down.
7. If you are using pasta roller machine to roll the dough thin, best to keep them chill first in the refrigerator for at least an hour earlier. Roll them thin to size 7.

The affectionate name that most Malaysians give to the common curry puffs that are sold by the mak ciks of this world is karipap synonymous to easy curry puff. This easy curry puff or karipap is unlike the spiral curry puff that's more premium in every sense of the word, aesthetic look, taste and texture! Of course it also takes more effort, skill and time to make these spiral curry puffs. Spiral Curry Puffs or Karipap Pusing, A Truly Asian Snack. Spiral Curry Puffs, also known as Karipap Pusing (螺旋咖喱角) are a tasty and favourite Asian snack especially in Malaysia and Singapore.