Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a Good dish, malaysian curry puff - karipap. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Malaysian Curry Puff - Karipap is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Malaysian Curry Puff - Karipap is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook malaysian curry puff - karipap using 23 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Malaysian Curry Puff - Karipap:

1. Make ready [Dough]
2. Prepare 400 g All Purpose Flour
3. Make ready 2-4 Tbsp Margerine (Planta)
4. Make ready 1/2 cup Cooking Oil (heated)
5. Prepare as needed Salt (between 2 pinch to 1 tsp)
6. Prepare 1/2 cup Cold Water (or more)
7. Make ready as needed Flour (for working)
8. Prepare [Filling] - Check my dedicated recipe on Curry Puff Filling
9. Prepare 250 g Chicken
10. Get 100 g Potatoes
11. Get 100 g Carrots
12. Make ready 30 g Garlic (minced)
13. Get 70 g Onions (finely diced)
14. Make ready 30 g Fresh Coriander (finely chopped, separate Stems & Leaves)
15. Get 2 Tbsp Curry Powder
16. Get 2 Sprigs Curry Leaves
17. Prepare 1 cube Chicken Stock
18. Take 1 cup Water
19. Get 4 Tbsp Cooking Oil
20. Get as needed Salt
21. Get 1 tsp Sugar
22. Prepare [Deep Frying]
23. Get 2 + cups Cooking Oil

Steps to make Malaysian Curry Puff - Karipap:

1. COOK FILLING: I made a separate post regarding this, as putting everything in one post gets overwhelming. Check out my Chicken Curry Puff Filling post.
2. DOUGH DRY: in a large mixing bowl, mix together Flour, Salt and Margerine. Make the Margerine is mixed well by rubbing the Margerine and Flour with your hands.
3. DOUGH WET: add in the Heated Cooking Oil and mix well. Next, SLOWLY add the Cold Water, making sure it's mixed well a little at a time, and knead it until it forms a workable, pliable dough. Then let it rest for 30 minutes, covered.
4. DOUGH BALL: cut off a gold ball size of dough and arrange it. On a flat work surface, dust the the area with Flour to prevent sticking. Take 1 ball and spread to 1/4 inch thick. It can't be too thin or it won't hold the filling.
5. FILL: take a spoonful of Filling and place it in the middle of the dough ball, avoiding the edges. Then, fold the dough and close the edges neatly.
6. CRIMP: starting from either ends, 1) pinch the edges outwards to form a ridge. 2) Then fold the ridge at an angle, away from the starting point. 3) Next continue the pinch the next section until you reach the far end. PIC: clockwise from top left.
7. DEEP FRYING: heat 2 cups or more of Cooking Oil until hot. Deep fry the Curry Puffs until golden. Serve hot. TIP: you don't have to cook the Curry Puffs immediately, you can save them in the fridge until you want it. Cooked Curry Puffs get soggy with time.

So that is going to wrap this up for this unique food malaysian curry puff - karipap recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!