Can I bake these curry puffs instead of frying?
Yes, you can bake them at 375°F (190°C) for 20-25 minutes, or until golden brown and crispy. Brushing with an egg wash before baking will help with browning.
BREAKFAST
Malaysian Curry Puffs (Karipap)
These Malaysian Curry Puffs, known as Karipap, are a delightful breakfast or snack. They feature a flaky, spiral pastry crust filled with a savory and mildly spicy potato and chicken curry filling.
HOW TO MAKE IT
Let's cook.
01
Prepare the water dough: In a large bowl, combine 2 cups all-purpose flour, 1/4 cup vegetable oil, 1/2 cup cold water, and 1 teaspoon salt. Mix until a smooth dough forms. Cover and let rest for 30 minutes.
02
Prepare the oil dough: In a separate bowl, combine 1 cup all-purpose flour and 1/2 cup vegetable oil. Mix until a soft dough forms. Cover and let rest for 30 minutes.
03
Make the filling: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes. Stir in the curry powder and cook for 1 minute until fragrant. Add the diced chicken and cook until lightly browned, about 5 minutes. Add the diced potatoes, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until potatoes are tender and most of the liquid has evaporated. Mash lightly and set aside to cool completely.
04
Assemble the puffs: Divide both the water dough and oil dough into 12 equal portions. Flatten a water dough portion into a disc, place an oil dough portion in the center, and wrap the water dough around the oil dough, sealing completely. Roll each ball into a long oval, then roll it up tightly like a Swiss roll. Turn the roll 90 degrees, flatten it, and roll it out again. Repeat this rolling and re-rolling process once more. This creates the flaky layers.
05
Form the puffs: Roll each layered dough portion into a 4-inch circle. Place 1-2 tablespoons of the cooled curry filling in the center of each circle. Fold the dough over to form a semicircle, pressing the edges firmly to seal. Crimp the edges decoratively with a fork or by hand.
06
Fry the curry puffs: Heat 1/4 cup vegetable oil in a large skillet or wok over medium heat. Fry the curry puffs in batches for 3-5 minutes per side, or until golden brown and cooked through. Ensure the oil is not too hot to prevent burning the outside before the inside is cooked.
07
Drain and serve: Remove the fried curry puffs with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.
About This Recipe
These Malaysian Curry Puffs, known as Karipap, are a delightful breakfast or snack. They feature a flaky, spiral pastry crust filled with a savory and mildly spicy potato and chicken curry filling.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure the filling is completely cool before assembling the puffs to prevent the dough from becoming soggy. For extra crispiness, you can double-fry the puffs: fry them once until lightly golden, remove, let cool slightly, then fry again until deep golden brown.
Easy Substitutions
For a vegetarian version, omit the chicken and add more potatoes or other vegetables like peas and carrots. You can also use a store-bought puff pastry for a quicker preparation, though the texture will be different from the traditional spiral crust. Adjust the curry powder to your preferred spice level.
Storage & Reheating
Store leftover curry puffs in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in a toaster oven or air fryer at 350°F (175°C) for 5-7 minutes until crispy.
Serving Suggestions
Serve these Malaysian Curry Puffs warm as a satisfying breakfast item, a hearty snack, or an appetizer. They pair wonderfully with a cup of hot Malaysian milk tea (Teh Tarik) or a simple sweet chili dipping sauce. For a more substantial meal, serve alongside a fresh cucumber and pineapple salad.
Common Mistakes
1. Overfilling the puffs: This can cause them to burst during frying. Use just enough filling to comfortably seal the edges. 2. Not cooling the filling: Hot filling will make the dough soggy and difficult to work with. Always allow the filling to cool completely. 3. Frying at too high a temperature: This will burn the outside of the puff before the dough is cooked through. Maintain a medium heat for even cooking. 4. Not sealing the edges properly: This can lead to the filling leaking out during frying. Press firmly and crimp well.
Frequently Asked Questions
Can I make the dough ahead of time?
Both doughs can be made a day in advance and stored separately in airtight containers in the refrigerator. Bring them to room temperature before assembling.
What kind of curry powder should I use?
A Malaysian or South Asian-style curry powder is ideal for an authentic flavor. Adjust the amount based on your preference for spice.
MORE TO KNOW
The distinctive spiral pattern of Malaysian Curry Puffs comes from the layering of two different doughs: a water dough and an oil dough. The repeated rolling and folding process creates thin, alternating layers that separate and become incredibly flaky when fried. Mastering this technique is key to achieving the authentic texture. Don't rush the resting times for the doughs, as this allows the gluten to relax, making the dough easier to work with and contributing to a more tender crust.
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