indian curry puff (karipap bai) 印度咖喱角 (＾-＾)＿日

.. and this is another snack i had on my to-bake since Faeez posted it… it was wordlessly gorgeous i had to bake it… but as she also mentioned, it was the longest post she’d ever written! and this! i have to give it to her.. the instructions and picture tutorial are very detailed… (´▽`ʃƪ) so to this end, i will have to direct you to her post for the directions on preparing the pastry (~‾⌣‾)~

Recipe adapted from BitterSweetSpicy

Ingredients (makes 16 big puffs)

Pastry
600g plain flour
1 egg (beaten)
250ml warm water (not hot)
1 tsp salt
1 tsp yellow colouring (reduce if use the powder form)
200g pastry margarine

flour for dusting
egg white or water for sealing
vegetable oil for topping

Filling

– 500g potato (peeled & cut into small pieces)
– 200g onion
– 200g ground meat (I used chicken breast which I cut into small pieces.)
– 4 tbsp meat curry powder (mix with some water to form a paste) – you may adjust the amount of  curry powder to your preference
– 1 tbsp ginger & garlic paste
– 3 cloves, 3 cardamom, 1 inch cinnamon stick
– 2 tbsp cooking oil
– chinese parsley & spring onion
– salt to taste

食材（可做16个大咖喱角）

面团
面粉 600克
鸡蛋 1颗（打散）
温水 250毫升（非热水）
盐 1小匙
食用黄色素 1小匙（如用色素粉，请减量）
酥油 200克

面粉 ～ 撒面团用
蛋白或水 ～ 封咖喱角用
菜油 ～ 刷咖喱角用

内陷
土豆 500克 （削皮、切小丁）
洋葱 200克
肉末 200克（我用鸡胸肉、切至小块儿）
肉类咖喱粉 4大匙（加一点水，混合成咖喱浆）～咖喱粉可依个人喜好调整
姜和蒜末 1大匙
丁香 3颗、豆蔻 3粒、肉桂片 1寸
油 2大匙
巴西里、葱
盐 适量

Directions／做法

– please refer to Faeez’s link for pastry & wrapping instructions
制作面皮和包裹咖喱角做法，请参考Faeez 家图解

– to prepare filling: Heat up oil in a frying pan
制作内陷：煎锅将油加热

– Fry cloves, cardamon & cinnamon stick until fragrant. Add garlic & ginger paste & continue frying until fragrant
丁香、豆蔻和肉桂片炒香。加入姜和蒜末，继续炒香

– Add curry paste & continue frying. Add meat & cook for about 3 minutes & add in potato & cook until potato is soft. Add water when necessary. Finally add in onion, chinese parsley, spring onion & salt
加入咖喱粉，拌匀后加入肉末炒约3分钟。加入土豆，煮至土豆变软。如需可适量加入水。最后加入巴西里和葱

– Once cooked, remove from stove set aside to cool completely
炒熟后，离火，让内陷完全冷却

Personal notes/温馨小贴士:

– i halved the recipe and made six 10cm puffs
我做了半份食谱，做了 6个 10厘米的咖喱角

– my puffs were baked for 27 mins
我的咖喱角烤了 27分钟

– i brushed my puffs with shallot oil
我用葱头油刷咖喱角面皮

Faeez was right… they are downright yummy…. good ol’ times (❁´‿`❁)*✲ﾟ*

P

ollution index: 112 (lightly polluted)