A well-loved Malaysian snack made vegan, Curry Puff or Karipap. This pastry is crisp and flaky, with a creamy potato curry filling.
There are a few types of curry puffs. The potato curry filling might contain chicken, shrimp or even eggs. Curry puffs with just potato curry is also common. As for the pastry, there are usually three kinds: thin smooth dough, a slightly thicker and flakier kind and the less common spiral curry puff, with extra flaky layers.
The vegan curry puff (or karipap in Malay) you and I are making today has a crisp and flaky pastry with a creamy potato curry filling.
I also added taucu (Chinese fermented soy bean paste) to the potato curry. It’s not traditional at all, but even regular potato curry puffs with no meat may contain chicken stock cubes. So the taucu helps give this vegan curry puff an extra depth of flavour.
If you liked this recipe, here are more Malaysian favourites to try:
- Vegan Roti Canai
- Tauhu Sumbat (Malaysian Stuffed Tofu w/ Peanut Sambal)
- Vegan Char Siu Bao 叉烧包 (Chinese BBQ Pork Buns)
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Curry Puff (Karipap)
Ingredients
- 180 g all-purpose flour
- 50 ml cooking oil
- 70 ml ice cold water
- ¼ tsp salt
Potato curry filling
- ½ yellow onion diced
- 2 garlic cloves minced
- ½ tbsp curry powder
- 10 curry leaves
- 1 tsp taucu
- 200 g potatoes peeled and cubed
- 1¼ cup water more as needed
- salt and pepper to taste
Instructions
Make the dough
- In a medium bowl, combine flour and salt. Heat oil in a pan at high heat, then pour it into the flour. Mix well. Add in cold water and mix until a dough forms. Knead it on a lightly floured work surface for just a few minutes until you get a smooth and soft dough. Refrigerate in a covered bowl for 1 hour.
Cook the potato curry
- In the same pan over medium heat, cook the onions until slightly soft then add in the garlic. Add in curry powder, curry leaves and taucu. Cook for 1 minute until fragrant, then add in the potatoes. Cook for 1 more minute.
- Add water and bring everything to a boil. Cover with a lid and let simmer for 15-20 minutes, or until the potatoes are very soft and form a thick paste.
Filling and pleating
- Working on a lightly floured surface, roll out the dough and divide it into 9-10 pieces. Roll the dough into a small round, about 3 inches in diameter.
- Place a tablespoon of filling in the center, then fold the dough over into a semi-cricle. Pinch the sides, then seal the sides together by pinching the dough.
Fry the curry puffs
- Fry the curry puffs in oil on medium heat until golden brown. Let cool slightly before serving.
Notes
