Ingredients:
Pastry
500 g plain flour
A pinch of salt
3/4 cup of vegetable oil (or butter)
1 1/2 cup of hot water
Filling (cooked)
Any sort preferred – meat or vege would be fine. Mine was with diced potatoes, a touch of finely chopped garlic, loads of curry powder, salt and soy sauce to taste.
Method:
• Mix the flour and salt evenly.
• Make a small indent/hole in the middle of the mixture and add in oil (or butter) and water gradually.
• Knead until the dough is formed.
• Divide the dough into smaller portions and flatten it into round sort of pancakes. It will be helpful at this stage if one were to have a rolling pin! I didn’t, so it does requires patience!
• Put the filling into the middle of the round pastry.
• Fold pastry over to make a half circle and crimp at edges to form the karipap. Crimping needs practice! But it’s easy for people like my Mum or Zalyah!
• Deep fry in hot oil until golden brown.
Tips:
Ready-made pastry from the supermarket would be an easy alternative (the second picture is courtesy of Zalyah who used the ready-made pastry and baked them). Deep frying is a better than shallow frying – the uneven browning of my karipap is proof of this!
Pastry
500 g plain flour
A pinch of salt
3/4 cup of vegetable oil (or butter)
1 1/2 cup of hot water
Filling (cooked)
Any sort preferred – meat or vege would be fine. Mine was with diced potatoes, a touch of finely chopped garlic, loads of curry powder, salt and soy sauce to taste.
Method:
• Mix the flour and salt evenly.
• Make a small indent/hole in the middle of the mixture and add in oil (or butter) and water gradually.
• Knead until the dough is formed.
• Divide the dough into smaller portions and flatten it into round sort of pancakes. It will be helpful at this stage if one were to have a rolling pin! I didn’t, so it does requires patience!
• Put the filling into the middle of the round pastry.
• Fold pastry over to make a half circle and crimp at edges to form the karipap. Crimping needs practice! But it’s easy for people like my Mum or Zalyah!
• Deep fry in hot oil until golden brown.
Tips:
Ready-made pastry from the supermarket would be an easy alternative (the second picture is courtesy of Zalyah who used the ready-made pastry and baked them). Deep frying is a better than shallow frying – the uneven browning of my karipap is proof of this!
1 comment:
A good technique for crimping the edges would be to first , pinch the pastry & later fold ..
So as you are attempting to crimp..just say these words...pinch & fold..pinch & fold..pinch & fold!
With lots of practice you will get there!
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