Karipap is a kind of savory cake with a crispy, golden brown exterior and potato filling. This famous Malaysian snack could be considered a distant cousin of samosas or empanadas and is easy to find at various food stalls throughout the country.
What is the origin of karipap?
Karipap (also called curry puffs) are believed to have been invented by the Malays, an ethnic group of Austronesian origin that used to inhabit the Malay Peninsula and parts of Sumatra and Borneo.
In some countries outside Malaysia, particularly in Singapore and Thailand, this recipe became very popular over time due to its simplicity both for cooking and eating.
Some consider that these tasty bites are actually based on the typical pies of the Cornish region in the United Kingdom. They are usually prepared with meat and vegetables and then covered with dough well sealed at the ends. Their shape is very similar to the Spanish and Portuguese ones.
The spiral effect
Spiral curry cakes are also called karipap pusing (螺旋咖喱角). This term means, in Malay language, “with a spiral pattern”.
There is another version of this dish in Malaysia called “epok-epok”. The only difference with karipap is that epok-epok does not have different layers of flaky dough on the outside, it simply has a “smooth” appearance.
It is considered a skill to achieve this “layered” crust. While at first it may seem a bit tedious to make as it has several steps, the truth is that it is not very difficult to make and the end result is unlike any other similar type of pie. This crust gives the karipap a totally particular crunchiness when eating them.
To achieve the spiral effect it is necessary to make two types of dough, one oil-based and the other water-based. The water-based dough must be wrapped with the oil-based dough and this combination must then be stretched into a rectangle shape. This new dough is rolled again with the intention of finally achieving the much desired spiral pattern.
The most common fillings for this recipe are usually potatoes, sweet potatoes and onions with curry, but there are also fillings with chicken, sardines, carrots, peas and even eggs. Although they are usually fried, some people prefer to bake them.
In India there is also a vegetarian version prepared with radishes, tofu, potatoes and carrots and served with sweet chili sauce.
This snack is considered both an important component of breakfast and afternoon tea and can be found in restaurants, bars and markets.
Variations of karipap
Depending on the ethnic group taken in consideration, the presented version of this dish may vary.
Karipap are very similar to Chinese fried dumplings, traditional to the Fujian region. These are usually stuffed with Chinese chives or peanuts and are served during Chinese New Year.
There is an Indonesian version called “pastel” which might be similar although it does not contain curry in the filling. Its name is due to the Portuguese influence in Indonesia.
These cakes are prepared with a dough similar to that used in pastry and are filled with chicken, vegetables such as carrots and beans, rice vermicelli and sometimes egg. This snack is also eaten fried.
Also in Indonesia, towards the north of Sulawesi, there is another version whose dough is similar to that of bread and is filled with bonito or spicy tuna. Its name is panada and it is usually eaten a lot during Ramadan.
In Thailand karipap (กะหรี่ปั๊บ) usually contain chicken, potato, onion and curry. It is believed that these do are an adaptation of Portuguese pastries, having arrived in Thailand during the Ayutthaya period in the monarchy of King Narai (1633-1688) by the Portuguese-Japanese-Bengali lady Maria Guyomar de Pinha.
Curry Puffs (Karipap)
Ingredients
For the stuffing
- ½ lb small potatoes
- 1 small sweet potato (about ½ lb / 200 g)
- 3 tablespoons vegetable oil
- 1 onion , diced
- 3 tablespoons curry powder
- ¼ cup water
- 3 tablespoons chopped cilantro
For the dough
- 2½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup margarine (cold), cut into very small cubes
- ½ cup cold water (or more if needed)
For frying
- Vegetable oil
Equipment
- Stand mixer
Instructions
Stuffing
- In a large saucepan, boil the unpeeled potatoes and sweet potato in plenty of water.
- After 15 minutes, remove the potatoes with a skimmer.
- Leave the sweet potato in the pot and cook for another 8 minutes.
- Drain the potatoes and sweet potato well and let cool completely.
- Once cooled, peel them and cut them into small cubes.
- Heat the vegetable oil in a pan over medium heat and sweat the onion for 1 minute, stirring.
- Add the curry powder and continue to stir for 2 minutes over low to medium heat.
- Add the diced potatoes and sweet potato.
- Stir well to soak up the curry flavor.
- Pour in the water and add salt.
- Add the chopped cilantro and continue to stir so that everything is well combined.
- Transfer the stuffing to a bowl, cover and let cool completely.
Dough
- In the bowl of a stand mixer, using the dough hook, combine the flour, salt and margarine.
- Slowly add the cold water.
- Knead to form a soft, non-sticky dough. If necessary, add a little water.
- Place the dough on a lightly floured work surface and continue kneading the dough for about 4 minutes until a very smooth consistency is achieved.
- Roll out the dough, cover it and let it sit at room temperature for 20 minutes.
- On a lightly floured work surface, roll out the dough to a thickness of about ⅛ inch (3 mm).
- Using a cookie cutter, cut circles of dough about 3 to 4 inches (8 to 10 cm) in diameter.
- Roll out the dough scraps and roll them out again to a thickness of about ⅛ inch (3 mm).
- Roll out the dough and cut as many circles as possible until all the dough is used up.
Assembly
- Place a circle of dough on the palm of one hand. If it has shrunk a bit, gently flatten it with the fingers.
- Place 1 tablespoon of filling in the center of the circle of dough..
- Fold the dough into a semi-circle.
- Seal by pressing and creasing the edges together.
- Repeat the operation until all the circles of dough are used up.
Frying
- In a high-sided pan, with a non-stick coating, heat a large quantity of oil to 340 F (170°C).
- Fry the karipap over medium heat for 3 to 4 minutes or until golden, turning only once.
- Remove from the oil and let the karipap drip into a wire strainer.
- Enjoy hot or warm.
Video
Notes
Nita is the foodie blogger behind Tastesspicy. Originally from the small Island of Trinidad and Tobago in the Caribbean, she now lives in the cold Tundra of Minnesota, USA where she enjoys sharing recipes from around the world, particularly from the Caribbean featuring foods with a spicy, but flavorful flair.
Kay Kenny says
So happy i found this ! great recipe.