These vegetarian Karipap (Malay Style Curry Puffs) with curried potato filling are a popular Malaysian snack. This version comes with a smooth flaky crust.

I think I can safely say that most Malaysians love curry puffs because I have yet to meet one who does not. Hence, like all popular food they come in different versions. The filling is more or less the same – curried potato with or without chicken. The crust or pastry however, comes in different forms.

The “king” of curry puffs are the spiral curry puffs, so called because of its beautiful layered pastry. These are usually quite large, almost the size of one’s palm. The curried potato filling normally comes with chicken. In our family, we have also made it with shrimp which is amazingly tasty.

Grandma’s Spiral Curry Puffs

My Grandma made the most awesome spiral curry puffs which I learned from her when I was in my early teens. We used to make them by the hundreds for the entire clan because everyone in the family loves them. At one point, Grandma even made them for sale and I would help shape the curry puffs. Some day, I will share the recipe with you all. 🙂

Puff Pastry Curry Puffs

Then there are those curry puffs sold at the bakeries and mall made with puff pastry. These are more like mini pies or tarts and probably came about out of convenience. They are usually rectangle in shape. No pleating, which is definitely a time saver.

Malay Style Karipap

Perhaps the most ubiquitous of all curry puffs are the Malay style Karipap found in school canteens (more commonly known as cafeteria here in the US) and kuih (snack) stands throughout the country. Ask any school going kid in Malaysia and many of them would have tasted a good number of Karipaps during school recess. I had my share of it when I was in school. They were tasty, inexpensive, and quite filling. In Singapore, the same is called Epok-epok. A popular version there comes with sardine filling.

Sweet Potato Filling

Back when I was a kid, the Karipap filling itself tasted sweet because sweet potatoes were used instead of regular potatoes. I believe at that time, sweet potatoes were cheaper and more abundant. There was no meat. Just sweet potatoes flavored with curry spices and the unmistakable scent of Chinese celery giving it a distinct flavor. The Malays call Chinese celery daun sop which they also use in their sop kambing (mutton soup) and various other dishes.

I prefer my filling to be a little less sweet and so in the recipe below, I have decided to use a 1:1 weight ratio of regular and sweet potatoes. Since Chinese celery is not easily available here, I used cilantro instead. The flavor of cilantro is milder but it will have to do for now.

Smooth or Blistered Crust

For one who specializes in spiral curry puffs, reproducing the Karipap crust required some experimentation to get it just right. The first time, the crust came out smooth after deep frying. As far as I can remember, school canteen Karipaps had blistered crusts. I had a hunch on what was needed to make that happen and so I made a second batch the next day. I was spot on.

Both versions of crusts have their strong points and devoted fans. In terms of flavor, the smooth crust is definitely richer and more flaky. However, if you prefer the crunchy texture and lighter flavor, then the blistered crust is your choice crust. I have a follow on post with that crust and a slightly different filling recipe for you coming up soon. 🙂

Update: August 12, 2017
Here is the link to the blistered crust recipe –> Cafeteria Style Karipap (Curry Puffs).

Similar Productss Used in Making These Karipap (Malay Style Curry Puffs)

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Staub Serving Bowl, White, 3.4 qt.
Winco Strainer with Double Fine Mesh, 8-Inch Diameter
Babas Curry Powder (Meat Curry) – 8oz (Pack of 3)

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