basic asian curry puff karipap

Ingredients basic asian curry puff karipap

Puff Dough
1 Egg - Grade B
1/2 cup Wam water
3 1/2 cup Flour
1/2 cup Salted butter / margerine
Filling
6 cup Potatoes - Boiled to cook & diced small to size of corn seed
1 cup Diced + minced chicken
1/4 cup Cooking oil
1 tsp Garlic - Grated (You can use smoked garlic for better test)
3 cup Diced indian Big Onion - OPTIONAL (Remove from the list if you are planning to keep them longer)
6 tbsp Meat curry powder - Mix with 6 TBSP warm water (Add without water if you like them test more dry and curry colour looks heavy)
1/4 tsp Cinnamon powder
3 tsp Salt
3 tbsp Sugar
1 tsp Chicken stock powder
Optional extra filling
1/2 cup Cheese - Grated
5 Eggs - Scramble with some butter & 1 TSP sugar

how to make basic asian curry puff karipap

Dough: In a big bowl, mix well the butter with salt and egg and flour then only add in the water and knead into a dough. Let it rest aside

Boil diced potatoes around 10-15 minutes and strain them out before cooking them with the rest of the filling ingredients

Filling: Heat up a big pan and pour in cooking oil. Add in grated garlic then diced onion and saute for a while then add in cinnamon powder & cont wih the sautee until caramelised bit. Add in curry powder and stir until they look all together and you can see some oil out. Add in minced chicken and stir for few minutes. add the rest one by one and cook in slow heat until diced potatoes has been cooked fine, thick and no any liquid are seen. Let the filling cool down

Preheat a deep fryer. Take about 30gm - 50gm of the dough, rolls into about 3mm thin or you can use pasta roller mechine. Once you got the thickness u wanted (Thin is better), cut with a round cutter or you can use a puff moulder, take a spoon of the main filling and spread them on the half spot of the round dough, add some scramble egg with some grated cheese. fold the round dough once to make a half moon shape like to cover the filling as a skin and keeping them inside intact, keep round end stick together. Twirl the half round end side like making a pie and deep fry them until they've become light golden brown

Depend on the makes of the curry itself, you can add a TBSP extra or less to marry with all of the filling

If you are using wooden roller to roll the dough by hand, best to roll them thin earlier before the dough completely cool down

If you are using pasta roller machine to roll the dough thin, best to keep them chill first in the refrigerator for at least an hour earlier. Roll them thin to size 7