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Basic Asian Curry Puff (Karipap)
Basic Asian Curry Puff (Karipap)

Before you jump to Basic Asian Curry Puff (Karipap) recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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The initial step in creating healthy decisions from a dinner menu is choosing your location wisely. When you have several alternatives, when seeking to flake out, it is crucial that you give each choice a fast examination. Although fast food establishments are starting to incorporate healthy foods and foods into their menus, you might find it a lot much easier to eat healthy in a conventional family restaurant. The same may be stated for all you can eat buffets, they are generally stocked full of suitable foods, not necessarily healthy foods.

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Using your very best judgment is another one of many ways that you could make healthy decisions out of a lunch menu. This can be best done by analyzing dinner pictures onto a menu. It’s also recommended that you avoid foods overrun with cheese, mayonnaise and sour cream. If your selection contains these fattening condiments, make sure you ask for a lesser amount.

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Even if after taking the above mentioned approaches, you’re unable to find satisfying healthy meals in your lunch menu, so you may want to order a healthy side dish or drink. Water is a great choice, especially in comparison to soda. Salads make great side dishes, especially the ones that are eaten without a salad dressing or low-fat salad dressing. Of course, you may want to take extra steps to ensure that you choose a healthy meal, but should you decide to forgo low calories for taste, take extra actions to ensure that you receive some nutrition.

We hope you got insight from reading it, now let’s go back to basic asian curry puff (karipap) recipe. To make basic asian curry puff (karipap) you need 19 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Basic Asian Curry Puff (Karipap):
  1. Use Puff Dough
  2. Take 1 Egg - Grade B
  3. Get 1/2 cup Wam water
  4. Provide 3 1/2 cup Flour
  5. Use 1/2 cup Salted butter / margerine
  6. Provide Filling
  7. Prepare 6 cup Potatoes - Boiled to cook & diced small to size of corn seed
  8. Provide 1 cup Diced + minced chicken
  9. Use 1/4 cup Cooking oil
  10. Take 1 tsp Garlic - Grated (You can use smoked garlic for better test)
  11. Take 3 cup Diced indian Big Onion - OPTIONAL (Remove from the list if you are planning to keep them longer)
  12. Prepare 6 tbsp Meat curry powder - Mix with 6 TBSP warm water (Add without water if you like them test more dry and curry colour looks heavy)
  13. Take 1/4 tsp Cinnamon powder
  14. Use 3 tsp Salt
  15. Get 3 tbsp Sugar
  16. Provide 1 tsp Chicken stock powder
  17. Provide Optional extra filling
  18. Get 1/2 cup Cheese - Grated
  19. Prepare 5 Eggs - Scramble with some butter & 1 TSP sugar
Instructions to make Basic Asian Curry Puff (Karipap):
  1. Dough: In a big bowl, mix well the butter with salt and egg and flour then only add in the water and knead into a dough. Let it rest aside
  2. Boil diced potatoes around 10-15 minutes and strain them out before cooking them with the rest of the filling ingredients
  3. Filling: Heat up a big pan and pour in cooking oil. Add in grated garlic then diced onion and saute for a while then add in cinnamon powder & cont wih the sautee until caramelised bit. Add in curry powder and stir until they look all together and you can see some oil out. Add in minced chicken and stir for few minutes. add the rest one by one and cook in slow heat until diced potatoes has been cooked fine, thick and no any liquid are seen. Let the filling cool down
  4. Preheat a deep fryer. Take about 30gm - 50gm of the dough, rolls into about 3mm thin or you can use pasta roller mechine. Once you got the thickness u wanted (Thin is better), cut with a round cutter or you can use a puff moulder, take a spoon of the main filling and spread them on the half spot of the round dough, add some scramble egg with some grated cheese. fold the round dough once to make a half moon shape like to cover the filling as a skin and keeping them inside intact, keep round end stick together. Twirl the half round end side like making a pie and deep fry them until they've become light golden brown
  5. Depend on the makes of the curry itself, you can add a TBSP extra or less to marry with all of the filling
  6. If you are using wooden roller to roll the dough by hand, best to roll them thin earlier before the dough completely cool down
  7. If you are using pasta roller machine to roll the dough thin, best to keep them chill first in the refrigerator for at least an hour earlier. Roll them thin to size 7

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