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Home / Courses / Appetizer & Snack / Karipap (Malay Style Curry Puffs) – Smooth Crust

Karipap (Malay Style Curry Puffs) – Smooth Crust

By: 👩‍🦳 Linda · Published: 🖨 August 5, 2017 · Updated: 💻May 8, 2021 · 🗨 13 Comments

Recipe ▼

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 #karipap #currypuffs

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.

Spiral Curry Puffs 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.

Karipap (Malay Style Curry Puffs) served with tea.

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.

Tasty vegetarian Karipap (Malay Style Curry Puffs).

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.

Comparison between smooth crust and blistered crust Curry Puffs.

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)

This post contains affiliate links. Please read my disclosure policy here.

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)

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 #karipap #currypuffs
5 from 5 votes

Karipap (Malay Style Curry Puffs) - Smooth Crust

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)
Author : Linda Ooi
Course : Snack
Cuisine : Malaysian
Keyword : curry puffs, karipap
Print Recipe Pin Recipe Rate this Recipe
Prep Time 50 mins
Cook Time 40 mins
Total Time 1 hr 30 mins
Servings : 10
Calories : 303kcal

Ingredients
  

Filling

  • 3 small potatoes (9 oz/255g)
  • 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

  • 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.
  • 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.
  • 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.
  • Turn off stove. Transfer to a bowl and allow filling to cool.

Smooth Crust

  • 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.
  • 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.
  • 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

  • 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.
  • Fold the dough into a semi circle. Seal by pressing and pleating the edges together. Repeat with the remaining pieces of dough.
  • Frying the Karipap
  • Heat about an inch of vegetable oil in a saucepan.
  • 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.

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.

Nutrition

Calories: 303kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Malay Style Curry Puffs straight out of the hot oil.

Enjoy…..and have a wonderful day! 😎

Signature WP

Categories: 🗂 Appetizer & Snack, Southeast Asian, Vegan, Video Recipes Tags: 📋 potatoes, sweet potatoes

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Recipe Rating




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
  2. monah says

    March 6, 2019 at 10:28 am

    5 stars
    i was hit by a deep and abiding longing for my grandma’s karipap today. very glad i found your recipe! will be giving them a go soon.

    Reply
  3. Maymay says

    May 10, 2020 at 1:31 am

    Can i replace marjerin wih butter? Too much hassle to go out and buy …

    Reply
    • Linda says

      May 20, 2020 at 2:21 pm

      Yes, you can. It will taste “richer”.

      Reply
  4. Wennessa says

    June 22, 2020 at 1:03 pm

    5 stars
    This recipe works so well! I initially tried another recipe but the pastry dough failed. This recipe turned out so great. I’m so happy that I was able to bring a little Malaysia to my American friends & gatherings. Thank you!

    Reply
    • Linda says

      June 23, 2020 at 7:21 pm

      Glad to hear the recipe worked out well for you.

      Reply
      • Mary says

        August 5, 2020 at 5:39 pm

        Thanks so much for sharing this recipe! I’m Singaporean, residing in the US and have been missing my Currypuffs from home! My curry puffs came out wonderful and my 11 year old son who is picky and loves the ones from Singapore said that it tasted like the ones back home!

        Thanks so much again!
        Mary

        Reply
        • Linda says

          August 6, 2020 at 2:04 pm

          You are welcome! I am glad to hear the recipe worked out well for you.

          Reply
  5. Sharon says

    July 25, 2020 at 9:05 am

    5 stars
    Love the recipe; easy to follow. Quick question is: can I bake bake this? Thanks.

    Reply
    • Linda says

      September 1, 2020 at 8:18 am

      I have not tried with this recipe but you can certainly give it a try. Glad you enjoyed the recipe.

      Reply
  6. Donna says

    June 7, 2021 at 5:59 am

    5 stars
    Hi, Linda.Can’t wait for your Grandma’s Spiral Curry Puffs recipe!😍😋😋

    Reply
    • Linda says

      June 8, 2021 at 5:56 pm

      It will be worth your wait. 🙂

      Reply

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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 →

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