A staple of Malaysian afternoon tea, karipap is made by wrapping a curry-spiced potato and chicken filling in pleated dough and deep-frying it. A slice of hard-boiled egg tucked inside is the recipe's signature touch.
Rub the flour, butter and salt together in a bowl, then gradually add the lukewarm water to form a smooth dough. Wrap and rest for 20 minutes.
Sauté the onion in oil until translucent, add the chicken and cook until it changes colour. Add the potato and curry powder and cook for 15 minutes until the potato is tender.
Roll the dough into small rounds, place a spoon of filling and a slice of hard-boiled egg on each, then pleat and seal the edges tightly.
Heat the sunflower oil over medium heat and fry the karipap for 10 minutes until golden, then drain on paper towel.
Press the dough edges firmly to seal them, or the filling will leak out while frying. Allergens: contains wheat (gluten), egg and dairy (butter).
Kenarları tarifte anlatıldığı gibi sıkıca kapattığımı sanıyordum ama kızartma sırasında ikisinin harcı yağa taştı, kari tozlu yağ da tavayı kararttı. Bastırırken parmak ucuyla değil avuç içiyle bastırmak daha etkili oldu ikinci denemede.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.