Vegan Curry Puff (Karipap)
A well-loved Malaysian snack made vegan, Curry Puff or Karipap. This pastry is crisp and flaky, with a creamy potato curry filling.
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
Store leftover Curry Puff in an air-tight container at room temperature for 3 days. You can also freeze the filled curry puffs, and fry them when desired.
This recipe is adapted from Che Nom and Nyonya Cooking.
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