Karipap Kentang (Classic Potato Curry Puff)
Hidangan tradisional · Malaysian
A classic Malaysian curry puff filled with a savory spiced potato and onion filling, encased in a flaky, golden-brown pastry shell. Deep-fried to perfection for a delightful crunch.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Potatoes500g
- Onion1 medium
- Garlic3 cloves
- Ginger1 inch piece
- Curry powder2 tbsp
- Turmeric powder1 tsp
- Chili powder1 tsp (optional)
- Coconut milk100ml
- All-purpose flour300g
- Butter150g
- Egg yolk1
- Ice water3-4 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oilfor frying
Langkah
- 1
Peel and dice potatoes into small cubes. Boil until tender, then drain and mash lightly.
- 2
Finely chop onion, garlic, and ginger. Sauté onion until softened, then add garlic and ginger and cook until fragrant.
- 3
Add curry powder, turmeric powder, and chili powder (if using). Stir well and cook for 1 minute.
- 4
Add the mashed potatoes and coconut milk to the pan. Season with salt and pepper. Cook, stirring, until the mixture is thick and well combined. Let it cool completely.
- 5
For the pastry, combine flour and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- 6
Gradually add ice water, mixing until a dough forms. Do not overmix. Wrap in plastic and chill for at least 30 minutes.
- 7
Roll out the dough thinly and cut into circles (about 4-5 inches in diameter).
- 8
Place a spoonful of the potato filling onto one half of each dough circle. Moisten the edges with water, fold the dough over to create a semi-circle, and crimp the edges to seal. You can use a fork or fold and crimp for a decorative edge.
- 9
Heat vegetable oil in a wok or deep fryer to medium-high heat (around 170°C/340°F).
- 10
Carefully fry the curry puffs in batches until golden brown and crisp. Drain on paper towels.
- 11
Serve warm.
