Karipap (Malaysian Curry Puff)

Ingredients for filling

5 small onion finely chopped
5 small cloves garlic finely chopped
500 g potatoes, peeled and cubed
2 tablespoon curry powder
1/2 tablespoon salt
1/2 tablespoon sugar
1 cube chicken stock ( optional for non vegetarian)

Instruction

1. Heat 2 tablespoon vegetable oil. Add onion and garlic and cook for about 3 minutes.  Later add 4 table spoon of water and curry powder into pan . keep stirring for another 3 minutes. until very fragrant.

2. Add the potatoes , salt, sugar and 2 cup of water to the pan and cook over low heat for about 30 minutes or until the potatato tender and water reduced.

3. Allow filling to cool.

 
Ingredient for dough

500 g plain flour
1and1/2 teaspoon salt
150g shortening or margarine
1 cup of water you might need more or less


Instruction


1.  To make the karipap pastry combine flour, salt and shortening. add water and bring dough together. If the dough turn out hard just add a tablespoon of water at a time.
2. Turn out onto a lightly floured surface and bring together to form a smooth ball. divide the dough into four. 3. To make it easier to work with., roll one piece out until it is very thin. Cover the remaining pastry until you are ready to use it.
4. Using a 10 cm diameter cutter, cut out circles from pastry.

5. Place generous tablespoon of potato filling in the centre of each circle and fold over to make semicircle make repeated folds on the rounded edge by folding a liitle piece of the pastry back as you move around the edge. continue with the remaining pastry and filling
6. Heat oil in deep heavy-based pan or deep fryer. it is important not to have the oil too hot or the karipap will burn. cook it until golden brown. Drain on paper towel. Ready to serve.


Tips

If you are having trouble with the folding ; tips  press  firmly to seal and use floured fork to press the edges.

 Fresh (uncooked) karipaps are suitable to be frozen up to 3 weeks.

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