Karipap - a popular Southeast Asian snack that are filled with a thick curry potato filling & then deep-fried for that crunchy layer.
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Recipe (makes 10 curry puffs)β£β£
π±Dough Ingredientsβ£β£
- 250g [2 cups + 1 tablespoon] all-purpose flour (see note using cup measurement)β£β£
- 125g [1/2 cup] ice cold waterβ£β£
- 67g [about 5 tablespoons] vegan butter - see instructionβ£β£
- 1/4 teaspoon saltβ£β£
β£π±Filling Ingredientsβ£β£
- 300g Russet potatoes, cut into small cubes
- 2-3 cups water - (start with the lowest)β£β£
- 1 small onion - finely choppedβ£β£
- 1/2 cup [65g] frozen peas & carrotsβ£β£
- 1-2 tablespoons curry powder/paste (adjust accordingly)β£β£
- 1 tablespoon vegetable seasoning sauce (optional)β£β£
- 3 teaspoons coconut sugarβ£β£
- salt & black pepper to tasteβ£β£
- oil for cookingβ£β£
1. To prepare the dough, mix flour & salt until incorporated in a mixing bowl. Cut vegan butter in cubes & rub the flour with it using your fingertips until you get a coarse sandy-like mixture. Add more butter if needed. Add water, then mix & knead into a soft dough. Cover bowl with a lid & refrigerate.β£β£
2. Meanwhile, sautΓ© onion in 3 teaspoons oil until translucent (if using freshly chopped carrot, add them here). Add potatoes, curry powder & give it a good stir. Then, add enough water to cover the surface of the potatoes. Season with seasoning sauce, salt, sugar & black pepper. Cook until potatoes are fork-tender, then fold in frozen peas, carrots & divide into 10 portions.β£β£
3. To make the wrapper, remove dough from the fridge & divide it into 10 equal portions. Take one dough & roll it into a circular wrapper to about 4" diameter. Place filling in the middle, fold & pleat to seal the edge.β£β£
4. Fry method (pictured) Preheat a tall pan with oil to about 350F/170Β°C, slowly drop in curry puffs & fry until golden brown on all sides.
by woon.heng
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