MALAYSIAN Curry Puffs

**Author - Alee Venkatesh **

Curry Puff - common snack in Southeast Asia.  Pronounced as "Kari-pap", is very popular in China, Indonesia, Malaysia, Singapore & Thailand regions.  It's a small pie consisting of vegetables (or meat for non-vegetarian version) with curry powder, seasoned with salt in a deep fried or baked pastry shell.  Curry consistency will be thick in texture to prevent it from oozing out of the snack.

Prep time: 15 mins |  Cook / Frying time: 15 mins | Makes 4-5 pieces
Ingredients & Method for filling 
  • 1 each - onion, sweet potato & potato (cooked or fried and mashed)
  • 2 tbsp. dry fried onion
  • 2 tbsp. oil 
  • salt & pepper powder to taste
  • Oil for deep frying
  • 1/2 tsp. sugar
  • 1/2 tsp. turmeric powder & red chilli powder
  • 1-2 tbsp. Asian curry powder (for home-made >>>> dry red chilli, coriander, cumin & fennel seeds, clove, cardamom, bay leaves, ginger, turmeric >>>> lightly roasted, when cool blended into smooth powder)


Heat oil in a pan, Add cooked vegetables and other ingredients, mix well to combine.  Remove from heat, allow to cool.



Ingredients & Method for Pastry
  • 1 cup plain flour
  • 2 tbsp.organic coconut oil
  • 2 tbsp. coconut cream
  • salt to taste
  • coconut water to make dough
 


In a mixing bowl, add above ingredients and knead into firm dough.  Rest the dough for 20  mins.   Pull out lemon sized dough, roll into circles, spread a tablespoon filling, cover to a half circle, crimp the edges.  Deep fry in hot oil till golden brown.  Serve hot with any hot beverages.