• Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Roti n Rice

Food to gladden the heart

Tender, juicy, and flavorful Grilled New York Strip Steaks with Homemade Spice Rub. They are a real treat for a weekend barbecue! | RotiNRice.com
Thin slices of juicy beef are paired with tender crisp asparagus in this quick and easy Sesame Beef Asparagus Stir Fry. Perfect for weeknight meals! | RotiNRice.com
A tender and delicious Rib Eye Roast flavored with tri-color pepper, kosher salt, rosemary, thyme, and garlic for that special occasion. | Food to gladden the heart at RotiNRice.com
These Beefy Pomegranate Quinoa Stuffed Poblanos are delicious as an appetizer or light lunch. The addition of pomegranate arils give them a festive touch. | RotiNRice.com
  • About
    • About Me
    • Privacy Policy
    • Disclaimer
    • Copyright
  • Recipes
    • Courses
    • Cuisine
    • Holiday
    • Main Ingredient
    • Gluten Free
    • Vegan
  • Cooking Videos
  • Lifestyle
    • Travel
    • Dorm Cooking
    • Giveaways
    • Ingredient Focus
    • Reviews
    • Roundups
    • Others
  • Work With Us
  • Contact

Karipap (Malay Style Curry Puffs) – Smooth Crust

August 5, 2017 by Linda 2 Comments

Pin744
Share73
Tweet
Email
Shares 817

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

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

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.

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

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. 🙂

MY LATEST VIDEOS

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.

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

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.

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

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.

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

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. 🙂

These vegetarian Karipap (Malay Style Curry Puffs) with curried potato filling are a popular Malaysian snack. This version comes with a smooth flaky crust. | RotiNRice.com
Print
Karipap (Malay Style Curry Puffs) - Smooth Crust
Prep Time
50 mins
Cook Time
40 mins
Total Time
1 hr 30 mins
 

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

(Makes 20 curry puffs)

Course: Snack
Cuisine: Malaysian
Servings: 10
Calories: 303 kcal
Author: Linda Ooi
Ingredients
Filling
  • 3 small potatoes (9 oz/225g)
  • 1 small sweet potato (8oz/225g)
  • 3 tbsp vegetable oil
  • 1 onion (diced)
  • 3 tbsp curry powder
  • ¼ cup water (60ml)
  • Salt to taste
  • ½ cup cilantro (chopped) (15g)
Smooth Crust
  • 2 cups all-purpose flour (300g)
  • ½ tsp salt
  • ½ cup margarine (113g)
  • ½ cup cold water (120ml)
For Deep Frying
  • Sufficient vegetable oil for deep frying
Instructions
Filling
  1. Boil scrubbed potatoes and sweet potato in medium saucepan. After 15 minutes, remove potatoes. Allow sweet potato to cook for another 5 minutes. Remove and allow potatoes to cool. Peel potatoes and cut into small cubes.
  2. Heat vegetable oil in a fry pan over medium heat. Saute onion for 1 minute. Add curry powder and continue to stir for 2 minutes until curry powder is fragrant.
  3. Add cubed potatoes and sweet potato. Stir to coat potatoes with spices. Pour in water and season with salt. Add chopped cilantro and continue to stir to get everything well mixed.
  4. Turn off stove. Transfer to a bowl and allow filling to cool.
Smooth Crust
  1. Combine all-purpose flour, salt, and margarine in a large bowl. Mix with a spatula. Slowly add water a little at a time. Knead to form a soft, non-sticky dough. You may or may not require the full ½ cup (120ml) water.
  2. Continue to knead the dough in the bowl or on a clean work surface for 3 to 4 minutes until smooth. Form dough into a ball and place it back into the bowl. Cover with a towel and allow dough to rest for 15 minutes.
  3. Remove dough from the bowl onto a lightly floured surface. Roll out dough to about 1/8 inch thick. Using a 3½ to 4 inch diameter lid or bowl, cut out as many circles as possible. Knead the edges back into a ball. Roll it out and cut more circles until all dough is used up.
Forming the Karipap
  1. Place a piece of dough on your palm. If it has shrunk a little, spread it out gently with your fingers. Place a tablespoon of filling in the center.
  2. Fold the dough into a semi circle. Seal by pressing and pleating the edges together. Repeat with the remaining pieces of dough.
  3. Frying the Karipap
  4. Heat about an inch of vegetable oil in a saucepan.
  5. Deep fry karipap over medium heat for 3 to 4 minutes or until golden brown, turning once. Remove and allow karipap to drain in a metal strainer.
Recipe Notes

To make ahead, shape karipap (curry puffs) and store in the refrigerator the day before. Deep fry the next day when ready to eat.


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

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

Enjoy…..and have a wonderful day! 😎

Signature WP

Related Posts

  • Cafeteria Style Karipap (Curry Puffs)Cafeteria Style Karipap (Curry Puffs)
  • Ondeh-OndehOndeh-Ondeh
  • Sweet Potato BallsSweet Potato Balls
  • Bubur Cha ChaBubur Cha Cha
  • Baked Sweet Potato BallsBaked Sweet Potato Balls
  • Baked Spicy Garlic Potato WedgesBaked Spicy Garlic Potato Wedges
  • Yam Nian Gao FrittersYam Nian Gao Fritters
  • Roasted Baby PotatoesRoasted Baby Potatoes
Pin744
Share73
Tweet
Email
Shares 817

Filed Under: Appetizer & Snack, Southeast Asian, Vegan Tagged With: potatoes, sweet potatoes

« Beef Plov (Beef Pilaf)
Cafeteria Style Karipap (Curry Puffs) »

***


Roti n Rice is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Comments

  1. Lakshmi says

    February 3, 2018 at 8:51 am

    Thanks for the vegetarian curry puff recipe. This looks tempting, I will give it a try soon. Can I ad equal quantities of potato and sweet potato and increase the curry powder? Will it taste sweeter?

    Reply
    • Linda says

      February 6, 2018 at 7:55 am

      Yes, you can use equal quantities of potato and sweet potato. The taste will be just fine.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

My grace is sufficient for thee...
2 Corinthians 12:9
Hi, I'm Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →
  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Text and Photography
Copyright © 2010-2018 Roti n Rice.
All rights reserved.

Looking for a recipe?

Connect with me
  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Privacy Policy
  • Disclaimer
  • Copyright

Copyright © 2018 · Roti n Rice · All Rights Reserved