If you think of samosas, you’ll begin to drool so badly and at the next few moments, you’ll find yourself at the pastry shop buying some and satisfying your desire, especially when the weather is cold. Am I right about this…? In this post, it’s about curry puff. It’s the Malaysian/Singaporean/Thai version of samosa which is a lot different from our favorite snack. According to wikipedia, “Curry puff is a small pie consisting of specialized curry with chicken and potatoes in a deep-fried or baked pastry shell.”
Curry puff is also known as “Karipap,” "Epok Epok" or “Teh Teh.” This snack is usually filled with potatoes, onions, minced meat, etc. Epok Epok (the mini & cutie version) and Teh Teh are actually variations of the curry puff which use boiled eggs and canned sardines respectively. You can add any fillings of your choice such as vegetables, minced meat & even sweet things such as custard (!) that suit your taste buds. You can call this a “Fill-It-Yourself” dish. Ideas of fillings are given in wikipedia.
This snack is of Malay origin. Although, some people say that these were made as inspired by that of the samosa and some say they were inspired by English Cornish Pasties, they’re actually Singaporean. Who cares about its history or origin, as long as it’s a relished snack in the South-East Asian countries!
In this recipe, I’ve added potatoes. If you want to add chicken, boil the boneless chicken pieces and add pepper powder and chicken curry powder. And then include them in the fillings. About the pastry, margarine or shortening isn’t available in my area. So instead, I used butter. Butter might burn the snack so quickly, it is better to deep-fry the dish in medium flame. Also curry powder isn’t available in my area. I made the powder myself; recipe following the curry puff recipe. Here we go now…
Curry Puff
Pastry Ingredients:
Maida - 2 cups
Butter - 2 tbsp.
Salt - ½ tsp.
Water - as required for kneading
Oil (for deep frying)
Method:
1. Sift the flour. Add butter and salt to the sifted flour. Mix well.
2. Add water and knead the mixture into a dough.
3. Cover and keep it aside for half an hour.
Filling Ingredients:
Onion - 1 (medium-finely chopped)
Potatoes - 2 (boiled and finely chopped)
Chilli powder - ¾ tsp.
Curry powder - 2 tsp.
Sugar - 1 tsp.
Salt (to taste)
Oil (to fry)
Method:
1. Heat the oil in a pan. Add onions and fry till it changes to a golden color.
2. Add curry powder, chili powder and mix.
3. Add the potatoes. Sugar & salt and cook till all blends well.
4. Remove from heat and let it cool.
Method for curry puff:
1. After half-an hour, knead the dough again.
2. Make balls from the dough and roll them.
3. Cut them into a 10 cm diameter circle and 3 mm thickness.
4. Place the filling and fold them into a semi- circle.
5. Seal the edges and crimp them.
6. Do the same with other balls.
7. Deep fry them on both sides till they change to golden brown in medium or medium-low flame.
8. Remove & place it on a paper towel.
Recipe source: Rasa Malaysia
Curry powder-I got the recipe from here.
Ingredients:
Coriander seeds - 3 tbsp.
Cumin seeds - 1 tbsp.
Fennel seeds - 1 tbsp.
Fenugreek seeds - ½ tsp.
Black pepper - ¾ tsp.
Cinnamon stick - 1 inch
Rice - 1 tbsp.
Cardamom seeds - ½ tsp.
Whole dry red chilly - 2 ½
Cloves - 2
Star anise - ½
Ground turmeric - 1 tsp.
Method:
Dry roast all the ingredients except turmeric in low flame till a nice aroma rises.
Cool slightly. Grind them into a powder. Mix the turmeric and store them.
Notes:
1. If you don't like sugar, then don't add in the stuffing.
2. I used my own hands to make the crimps. I didn't use any special mould for that.
Sent off to A.W.E.D. Malaysia hosted by Annarasa and created by DK
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