curry puff

With a savory curry filling, a chewy, springy texture, and a light coating of crispy panko, Japanese Curry Bread - or Kare Pan - is the star of pastries at Japanese bakery shops. If you are a huge fan of Japanese curry, you have to make this insanely delicious bread bun at home.&nbsp;

Curry Bread

bread flour

cake flour ((⅓ cup + 1 Tbsp to be precise))

salt

Tbsp sugar ((1 Tbsp + ½ tsp))

instant yeast ((1 tsp; see Notes if you use ACTIVE dry yeast))

whole milk

butter

curry

panko (Japanese breadcrumbs)

neutral-flavored oil (vegetable, canola, etc)

Gather all the ingredients. Leave the unsalted butter and Japanese curry at room temperature.

In a large bowl, whisk together bread flour (150 g), cake flour (50 g), kosher salt (3 g), and sugar (15 g).

Microwave the milk (125 ml) until warm to the touch, about 95ºF/35ºC. Then add in the instant dry yeast (3 g) and the warm milk.

Using the silicone spatula, combine the wet and dry ingredients together until it becomes a rough dough. [1-2 minutes]

Once the dough becomes a ball, add the unsalted butter (10 g) in the center of the dough and combine well until the butter is incorporated into the dough. At first, the dough will be sticky, wet, and oily and you might want to add more flour, but wait and try kneading a little longer. [2-3 minutes]

Once you don’t see any big chunks of butter, transfer the dough from the bowl to a lightly floured surface. Knead the dough until it becomes smooth and pliable. Read the tip on kneading below. [5 minutes]

Tip on kneading: Using the lower part of your palm, push out the dough. Then roll back up as if you’re drawing the number “8” with your hand. Rotate the dough 90 degrees every time you finish drawing “8”.

After drawing “8” a few times, bang the dough onto the work surface and fold it over away from you. This helps develop gluten (elasticity). Turn the dough 90 degrees and repeat drawing “8” again. Continue this process until the dough is smooth, supple, and silky.

When the dough is moist, smooth, and pliable, form a ball. Place the seam side down on the working surface and twist the ball a few times to close the seam.

Place the dough back into the bowl, seam side down, cover with plastic wrap, and let rise at 100ºF (38ºC) for 60 minutes, or until doubled in size (I used proof setting in my oven).

Dust your finger with flour and poke the center of the dough. If the dough doesn’t close up, it’s ready.

Transfer the dough to a lightly floured surface and gently punch/press it down.

Fold the dough into thirds widthwise.

Fold the dough into thirds lengthwise.

Turn upside down so the seam is facing down. Twist the dough to form a nice ball shape.

Measure the weight of the dough on a kitchen scale and divide the number by 8. Roughly cut the dough into 8 pieces.

Weigh each piece of dough and cut off the extra dough if it weighs more than you calculated.

Add the extra dough to the smaller dough piece(s). Hide the extra dough in the center of the small dough by pulling the dough from the side.

Twist the dough to seal the seam on your hand. Place the 8 dough balls on the baking sheet lined with a silicone baking mat (or parchment paper). Cover with plastic wrap, and let rest for 15 minutes at room temperature.

To make the dough:

Place the dough seam side up and flatten out each piece with your hand. Fold in thirds widthwise.

Fold in thirds lengthwise, and then turn it upside down so the seam side is on the bottom.

Flatten again, and flip so the seam side is up.

Roll out into a 3.5 inch (9 cm) circle using a rolling pin.

Cover with plastic wrap and let rest for 10 minutes. One by one, thin out the edges of the dough with your fingers, with the center thicker than the edges. The circle should be 4 inches (10 cm) in diameter.

Place the dough seam side up and put 1 to 1.5 Tbsp of curry paste in the center of the circle. Gather the opposing edges of the circle and fold the dough in half. Remember, KEEP THE CURRY OUT from the edges! It’s the most crucial part. If you didn’t read my post, read my tip #2 now in the post!

Tightly pinch the edges to seal well. If the edges are not pinched and pressed tightly, the seam might open up during proofing/deep frying.

Next, to double secure, fold the edges over to one side at least once, like folding a brown lunch bag. Press the edges again to secure.

Keeping the seam side on the bottom, put the bread back onto the silicone mat and cover with a damp towel while working on the rest of the dough.

Once all the dough has curry filling, crack the egg into a bowl and whisk well. Place the panko in a shallow bowl/tray. Using a pastry brush, coat the formed dough with egg and then panko.

Cover the bread with plastic wrap and let rise at 100ºF (38ºC) for 45-60 minutes or until 1.5 times its size (I used proof setting in my oven). If you touch the dough with your finger, the indentation will stay on the dough.

To form the curry bread:

In a deep frying pot (I like using my 2.75QT Staub), heat the 4 cups (960 ml) oil to 320ºF (160ºC). Place 2-3 pieces of the curry bread into the oil, seam side down. After a few seconds, flip it around so the seam side is now up. You may need to hold it with a pair of tongs. Keep turning them while they deep fry, until they cook to a golden brown, about 2-3 minutes. Drain the oil well and transfer to the wire rack or some paper towels to drain while it cools. Serve hot or at room temperature.

To deep fry the bread:

Keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for 3-4 weeks. To reheat, bake at 350ºF (177ºC) until warm inside.

To Store

Curry Puff&ndash;a snack filled with curried potatoes commonly found in Malaysian and Singapore

Curry Puff

red onion, finely chopped

kurma powder or chicken curry powder

curry powder

chili powder

turmeric powder

chicken breast meat

potatoes,

sugar

black pepper

lb. (400 g) plain flour

margarine

water

Make the filling first. Heat oil and fry...

Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.

To make pastry, mix flour with margarine, water,...

To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.

Here is the best recipe for the greatest curry puffs reckon by the locals. It is called the spiral curry puff (Karipap pusing 螺旋咖喱角).

Malaysian style spiral curry puffs

vegetable oil

Onion,

tbsp curry powder,

tsp chili powder

1.5 tsp light soy sauce

g chicken breast meat,

g potato

tsp sugar

tsp white pepper

green peas

lemongrass

red chili, medium size

ginger

cake flour

tsp salt

g cake flour

g shortening

Peel and chop the onions. Cut the onions...

Peel and chop the onions. Cut the onions into small cubes.

Cut the chicken breast meat into small dices....

Cut the chicken breast meat into small dices. Set aside.

Peel and cut the potato into small dices.

Cut the lemongrass into small pieces, then mince...

Cut the lemongrass into small pieces, then mince it. Use only the white section always.

Minced the ginger and chop the red chili...

Minced the ginger and chop the red chili into small pieces

Saute the onions, lemongrass, ginger, and chili with...

Saute the onions, lemongrass, ginger, and chili with some vegetable oil in the wok until fragrant. Set aside.

Sti -fry the chicken meat until it is...

Sti -fry the chicken meat until it is cooked. Add back the onion,

Add all the ingredients (except the green peas)...

Add all the ingredients (except the green peas) to the chicken Stir occasionally to prevent the ingredients from sticking to the wok.

Add the green peas when the potato cubes...

Add the green peas when the potato cubes are soft.

Simmer over low heat until the gravy is...

Simmer over low heat until the gravy is almost dry.

Combine all the ingredients for the water dough...

Combine all the ingredients for the water dough in the food processor. Remove and roll it into a long rectangle on a piece of plastic sheets.

Combine all the ingredients for the oil dough...

Combine all the ingredients for the oil dough in the food processor. Remove and transfer it to the center of the water dough.

Place the second piece of cling film to...

Place the second piece of cling film to cover the oil dough.

Roll out the dough to form a long...

Roll out the dough to form a long rectangle.

Remove the top film.it stacks up

Told the dough like closing a book so...

Told the dough like closing a book so that it stacks up into 4 layers.

Chill the dough. Repeat twice of the folding.

Roll out the dough to a rectangle for...

Roll out the dough to a rectangle for the last time. Roll it up like making a Swiss roll.

Cut the ‘Swiss roll’ into 20 portions.

Roll out the pastry into a round shape.

Place it on the pastry mold. Put the...

Place it on the pastry mold. Put the filling at the center of the pastry.

Close the mold, Press firmly so that the...

Close the mold, Press firmly so that the edge is sealed up completely.

Open the mold to remove the curry puff.

Deep-fry in vegetable oil at 180°C/350°F for 6...

Deep-fry in vegetable oil at 180°C/350°F for 6 minutes or until golden brown.

https://mediavine-res.cloudinary.com/video/upload/kyju3pnjmkmlahtk2lqo.mp4

Curry puffs- How to make in three simple steps

Make delicious bakery style Veg Puff with this classic Indian recipe. Also known as Curry Puff, the stuffing here is made with a mix veggie curry base flavored with aromatics, ground spices and a few herbs. The veggie curry filling goes well with a homemade puff pastry dough and also store-brought puff pastry sheets.

Veg Puff Recipe | Indian Curry Puff

puff pastry sheets (or dough - homemade

potatoes (- peeled & chopped in small cubes, 120 grams)

carrots (peeled & chopped in small cubes, 70 grams)

green peas (- fresh or frozen, 60 grams)

onion (- thinly sliced onions, 100 grams)

½ teaspoon Ginger Garlic Paste

turmeric powder ((ground turmeric))

red chili powder (or cayenne pepper)

salt (as required)

coriander leaves (- chopped (cilantro))

Rinse, peel and chop the potato and carrot in small cubes. 

You will need about ½ cup chopped potatoes ⅓ to ½ cup chopped carrots. Take them in a small pan or bowl. Also add ⅓ cup green peas.

Now place this pan in a 3 litre stovetop pressure cooker. Before placing the pan in pressure cooker, add 1.5 cups water in the cooker. Place a small trivet in the cooker and place the pan with the veggies on the trivet.

Pressure cook on medium heat for 3 to 4 whistles or 8 to 9 minutes or till the veggies are steamed well and fork tender.

When the pressure settles drops on its own in the cooker, open the lid and check if the veggies are cooked well or not. 

You can also steam or cook the veggies in a pot or pan or a steamer or Instant Pot. Drain all the water from the veggies and set aside.

Cooking Veggies

Heat 2 tablespoons oil in a sauté pan or kadai (wok). Add thinly sliced onions.

Begin to saute the onions on a low to medium heat till the onions turn a light golden.

Add ginger-garlic paste and sauté for about 1 minute or till the raw aroma of ginger and garlic goes away.

Next add the steamed veggies. Mix the veggies very well.

Now add the following spices and seasonings - turmeric powder, red chili powder, garam masala powder and salt. You can also add ¼ teaspoon coriander powder if you want.

Mix the spices and salt evenly with the rest of the veggies.

Mix again and then turn off the heat. Check the taste and add more red chili powder or garam masala powder if required.

Lastly add the chopped coriander leaves. Mix well and keep the veg stuffing aside till it cools down at room temperature.

Making vegetable filling

Before you begin, making the veg puffs, preheat your oven to 200 degrees celsius/400 degrees Fahrenheit for at least 15 minutes.

Follow the instructions on the puff pastry packet to defrost or thaw it.

You can opt to sprinkle some flour on the puff pastry dough and roll it evenly to get ¼ to ½ inch thick base.

Cut the puff pastry sheets in equal squares or rectangles. For a neater finish you can trim the edges if you want.

If using packaged puff pastry sheets which are pre-cut in squares, move to the below step of placing the veggie stuffing on them. You do not need to roll them and cut them.

Place 2 to 3 tablespoons of the vegetable filling in the center of each sheet square or rectangle.

Brush the edges with water.

Then join and lightly press the edges of each puff. Don&#39;t press the edges too much as we want the layers in them, once they bake.As you prefer, you can shape the puffs to a rectangle or a triangle.

If you like you can even press the edges, lightly with a fork to give some design. Some milk can also be brushed on the puffs to get a golden color.

Assembling Curry Puff

Now place the veg puffs in the preheated oven in the center rack with both the top and bottom heating elements on.

Bake vegetable puffs for 15 to 20 minutes at 200 degrees Celsius/400 degrees Fahrenheit or until the crust becomes golden and crisp.

Since oven temperatures vary, keep a check while baking.

Once baked to golden perfection, remove the tray from the oven with the help of oven mittens.

Wait for 2 to 3 minutes and with a spatula lift each veg puff and place on wired baking tray.

Serve veg puff warm or at room temperature with green chutney dip or tomato ketchup or a mayo dip.

Baking Veg Puff

If not serving, then once they cool down, store the curry puff in an air-tight box or container.

The curry puffs can be refrigerated for 3 to 4 days in a covered air-tight container. While serving, reheat in an oven or in a frying pan or a skillet until warm.

Storage

Easy, short-cut Curry Puff recipe, using puff pastry sheets! Potato and chicken cooked in aromatic and flavorful Malaysian Curry, wrapped in a warm, flaky puff pastry.

Malaysian Curry Puff

puff pastry sheets

red potatoes (9-10 ounces)

shallots

chicken (optional)

Malaysian curry paste

tbsp coconut milk

tsp sugar (or

salt (to taste)

In a pot, add vegetable oil and chopped shallots, cook for 30 seconds, then add potato, chicken and 1 tbsp of curry paste. Cook for 30 seconds.

Add water and coconut milk to pot. Once mixture comes to a boil and chicken is cooked, taste mixture and add more curry paste if needed. Also add salt and sugar to taste.

Cook until potatoes are tender and cook down the liquid until it looks more like a paste. Turn off heat and let it cool for 30 minutes.

While waiting for filling to cool, pre-heat oven to 400 degrees F and beat up one egg.&nbsp;

Cut each puff pastry sheet into 4 squares

Once filling is cool, add filling to each puff pastry sheet, creating a triangle on one side of the square pastry sheet (see picture). Then brush egg mixture to all sides of the square.

Fold each square into a triangle and using fingers, gentle press sides to seal. Then using a fork, press to further seal pastry.

Bring curry puff to baking sheet lined with parchment paper, and brush egg mixture onto the top surface of each pastry. If not using parchment paper, grease the bottom of each puff pastry to prevent it from sticking to pan.

Bake in the oven for 15-18 minutes or until top is golden brown.

Remove and cool for 10 minutes.

Serve and enjoy!

Hi Joyous Apron, Is there a way to store these curry puffs? They usually get a bit soggy. :(

Yum!!! This recipe looks amazing. So crispy and flakey and delicious!

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Top 6 curry puff recipes from across the web

The most viewed curry puff recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Malaysian style spiral curry puffs

Veg Puff Recipe | Indian Curry Puff

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The most viewed curry puff recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine