Vegan Curry Puffs (Karipap)
Curry Puff or often called karipap by the Malays, is a type of deep fried semi-circular shaped stuffed pastry with a wide varieties of fillings. It is one of the most popular snack in South East Asia, namely Malaysia, Singapore, Indonesia, Thailand and India.
- Prep time
- 1 hr
- Cook time
- 1 hr
- Yield
- 40 servings
- Difficulty
- HARD
Ingredients
- Rice bran oil for deep frying
- gluten free flour for dusting
- 623 g gluten free all-purpose baking flour
- 57 g potato starch
- 21/2 tsp xanthan gum
- 1/2 tsp salt
- 500 ml boiled water
- 1 tsp vanilla extract
- 2 tbsp rice bran oil
- 550 g red sweet potatoes ((orange flesh), cut into 1cm cubes)
- 400 g canned chickpeas (drained)
- 180 g frozen baby peas
- 2 tbsp gluten free curry powder
- 3 tbsp gluten free coconut cream
- 10 curry leaves
- 11/2 tsp salt
- 3 fresh long red chillies (deseeded and cut into 1 inch lengthwise)
- 2 fresh small red chillies (deseeded (optional))
- 2 tbsp extra virgin olive oil
- 1 small brown onion
- 3 clove garlic
Instructions
- 1
Bring 500ml of water to a boil.
- 2
In a large bowl, combine and whisk together the gluten free all-purpose flour, potato starch, xanthan gum and salt. Make a well in the middle of the flour mixture.
- 3
Pour 450ml of just boiled water into the well in the bowl, stir and combine the flour.
- 4
Then add in the rest of the 50ml boiled water gradually as you use your hands to knead the dough until you have a smooth dough and is not sticky.
- 5
Divide the dough into 2 portions. Seal in ziplock bags and let the dough rest on the benchtop for 1 hour.
- 6
Place all the ingredients for the chilli paste into a food processor, blend until you get a smooth paste.
- 7
Heat up a non-stick frying pan with 3 tablespoons of rice bran oil, stir fry the chilli paste prepared in step 6, the curry powder and curry leaves for 3 minutes on low heat or until aromatic.
- 8
Then add in all the sweet potatoes and stir fry for 10 to 15 minutes or until sweet potatoes are soft. Stirring frequently.
- 9
Follow by adding in all the chickpeas and baby peas, coconut cream and salt, stir and combine all the ingredients for another 2 minutes on low heat. Discard curry leaves and set aside in a large bowl to cool.
- 10
Dust the work surface and rolling pin with some gluten free flour.
- 11
Remove 1 bag of dough from the refrigerator, divide the dough into 4 smaller portions.
- 12
Work with 1 portion at a time, roll into ropes of 1½ inch thickness.
- 13
Cut each rope into 1½ inch pieces and roll them into balls.
- 14
Flatten each ball into a disc or patty. Use the rolling pin to roll each ball into a circle.
- 15
Continue to roll out each dough, turning it as you roll, to form a thin 4 inch round pastry.
- 16
Spoon some filling onto the middle of each pastry. With lightly dust fingers, carefully press and seal the edges together. Press until the edges are thin out.
- 17
Using your fingers, fold over the edge, then twist and fold to form rope edge.
- 18
Place on a tray until ready to deep fry.
- 19
Heat up a wok half filled with rice bran oil. Deep fry each filled pastry for around 3 to 4 minutes or until golden brown on medium to low heat. Turning the pastry a few times to brown evenly during frying. Drain on kitchen paper towels.
- 20
Repeat until all the curry puffs pastries are cooked. Deep fry the pastries in 4 to 5 batches.