Karipap Kentang Pedas (Spicy Potato Curry Puff with Chili)
85% asli · Malaysian
An elevated version of the classic Karipap Kentang, featuring a spicier, more complex filling with the addition of fresh chilies and a hint of sweetness, offering a more intense flavor profile.
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
- Fresh red chilies2-3 (deseeded and finely chopped)
- Curry powder2 tbsp
- Turmeric powder1 tsp
- Sugar1 tsp
- 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. Boil until tender, then drain and mash lightly.
- 2
Finely chop onion, garlic, ginger, and fresh chilies. Sauté onion until softened, then add garlic, ginger, and chilies and cook until fragrant.
- 3
Add curry powder and turmeric powder. Stir and cook for 1 minute.
- 4
Add mashed potatoes, coconut milk, sugar, salt, and pepper. Cook, stirring, until thick and well combined. Let cool completely.
- 5
Prepare the pastry dough: combine flour and salt. Cut in butter until coarse crumbs form. Gradually add ice water until a dough forms. Chill for 30 minutes.
- 6
Roll out dough thinly and cut into circles (4-5 inches).
- 7
Fill dough circles with the spicy potato mixture. Moisten edges, fold into a semi-circle, and crimp to seal.
- 8
Heat vegetable oil to 170°C/340°F. Fry curry puffs in batches until golden brown and crisp.
- 9
Drain on paper towels and serve warm.
