curry puff recipe

Malaysian Curry Puffs. Flakey and crispy on the outside, savoury curried potatoes, chicken and onion on the inside. A heavenly and popular pastry for good reason! These curry puffs are commonly found in South East Asia.

Malaysian Curry Puff (Karipap)

vegetable oil (for frying)

boneless skinless chicken thighs (finely chopped)

potatoes (peeled diced)

onion

tsp Curry powder

turmeric powder

tsp salt

bay leaves

all-purpose flour ((500 grams))

salt

water (room temperature)

+ 3 tbsp hot oil

In a large pan set over medium heat, add 1 tsp cooking oil. Fry your chicken until mostly cooked. Add onions and potatoes, followed by curry powder, salt, turmeric (optional) and bay leaves. Cover and let this cook until potatoes are fork tender. Remove filling from pan and let it cool completely.

Meanwhile, in a large mixing bowl, add flour and salt. Whisk together. Make a well in the middle.

In another pan, heat your oil on high heat. Place a chopstick or a wooden stick to check if the oil bubbles. Once it bubbles, carefully pour the hot oil into the flour well. Allow this to bubble for 1 minute. Then mix the flour and oil together. Add water and mix everything together with your hands and knead it together. You should form a very oiled ball of dough.

On a floured surface, roll your dough into a long tube. Slice the tube of dough into 26 pieces. Roll each piece into a ball.

Then with a rolling pin, roll it flat into a 4 inch wide circular wrapper.

Fill the wrapper with 1 tbsp of the curried potato chicken filling.

Fold the wrapper over the filling. Pinch the edges together until completely sealed.

Then pleat the edges using your thumb. You may do big or small pleats. The latter is more time consuming but prettier. Repeat this process.

In a large pot filled with 3 cups cooking oil, set it over medium heat. Check for oil for bubbles using a chopstick or wooden spoon. If bubbles form, it's time to fry.

Carefully lower 5-6 curry puffs into the hot oil using a slotted spoon. Fry on each side for 2 minutes or until golden brown. Remove from hot oil and transfer to a paper towel lined plate to cool.

Serve and enjoy your Malaysian potato curry puff!

Golden crisp and flaky, Curry Puff is a savory puff pastry with an Indian-spiced filling, finished with a sprinkle of flavorful spices and herbs. It&#039;s great as an appetizer or tea-time snack.

Curry Puff Recipe

olive oil

cumin seeds

potato

½ inch ginger (grated fine, or ½ teaspoon dry ginger powder)

paneer (cut in ½-inch pieces (about ½ cup))

corn (thawed

peas (thawed

water

tomato ketchup

salt (adjust

cayenne (adjust

coriander powder

chaat masala

cilantro

puff pastry (thawed

egg (+1 tablespoon water (for egg wash))

½ teaspoon nigella seeds ((kalonji- optional))

Transfer the puff pastry sheet from the freezer to the refrigerator for 4-5 hours, or overnight, before baking. If you forget, remove it from the freezer and place it on the counter to thaw while you prepare the filling.

Heat oil in a skillet on medium-high heat. When hot, add cumin seeds and potato cubes, and stir well. Cover and cook for 2-3 minutes.

Now add grated ginger, cubed paneer, peas, corn, ketchup, and spices along with a few tablespoons of water. Stir well. Cover and cook for 5-7 minutes or until all the vegetables cook through.

Turn off the heat and stir in chaat masala and chopped cilantro. Keep aside and cool for 20 minutes.

Preheat the oven to 400°F and line a baking sheet with parchment paper or aluminum foil. Remove the puff pastry from the refrigerator and unfold it on a flat surface. Let it rest for 2-3 minutes. Meanwhile, prepare the egg wash by whisking together one egg with a tablespoon of water.

Using a rolling pin, flatten the puff pastry sheet gently. Cut that in the middle horizontally and then vertically to yield 4 equal squares.

Place two tablespoons of the vegetable mixture into the center of each square. Brush the edges with the egg wash.

Picking up one corner of the pastry fold over the filling to make a triangle. Press the edges to seal them. Use a fork to crimp the edges.

Transfer it to the baking sheet and continue assembling the remaining puffs. Brush the puffs with the egg wash. Sprinkle chopped cilantro and nigella seeds (kalonji).

Bake the puffs for 15-18 minutes or until evenly golden brown. When baked, transfer to a serving tray and cool for 5 minutes before serving.

Please note the conversion algorithm within this recipe, from US to Metric, is wildly inaccurate. Be cautious.

Very delicious ????????????????????!!!

We just ate this and loved it!

We replaced the paneer with tofu.
We kept all quantities of the filling/spices/seasonings/garnish from the recipe.

We first prepared the filling according to the recipe in a frying pan (only we added the cumin seeds at the same time as the vegetables to the potato / ginger mixture).

We divided the filling into 6 slices (instead of 12 shells) of vegan puff pastry, which we folded like pasties.
Then we baked the 6 patties in the oven at 200 degrees for 20 minutes.

We each ate 2 patties.
For me served with tomato ketchup mixed 1: 1 with chili sauce, my 6 year old twin daughters chose the tomato ketchup ????

All 3 of us give this recipe 5 stars ????

Thank you again Aneesha ????.

Love from us ????‍????‍???? from The Netherlands ????

https://www.youtube.com/watch?v=zVWeYKdpqeg

Golden crisp and flaky, Curry Puff is a savory puff pastry with an Indian-spiced filling, finished with a sprinkle of flavorful spices and herbs.

FULL RECIPE: https://spicecravings.com/vegetable-puffs

#spicecravings #puffpastryrecipe #puffpastry #curry #puff #indiansnacks #indianfusion #indianrecipes

Curry Puff Recipe - Delicious Indian-Spiced Puff Pastry

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Malaysian Curry Puff (Karipap)

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Malaysian Curry Puff (Karipap)

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