For dough
450gm plain flour
1/4 cup plus 2 tbsp cooking oil (I used measurement cup)
1 cup ice water with cubes, add in 1/2 tsp salt and stir
For filling
400gm potatoes, cut into small cubes
2 1/2 tsp chicken curry powder
1/4 tsp turmeric powder
1/4 tsp dried prawns (optional)
2 nips garlic, chopped
1 medium size onion, chopped
1 small piece cinnamon stick
1 curry leaf
2 cloves
1/2 tsp cumin seeds
1 cardamom
salt to taste
sugar to taste
Note: dried prawn is optional, you can replace with some minced chicken or leave it plain.
If using dried prawns, soaked in water for about 15mins, drained and pound fine. Keep aside.
First, prepare the filling; Heat a wok with about 3 tbsp oil, throw in cinnamon, cloves and cardamom, plus cumin seeds. Then add in onions and garlic, stir until onions soften and aromatic.Mix in dried prawns or chicken meat at this stage. Stir for a few seconds, Add chicken curry powder and turmeric powder, saute further for another minute. Then add in potatoes, salt and sugar. Stir, pour in about 2 cups water and leave to simmer until potatoes soften and the gravy thickens. Stir occasionally so that the spice does not stick on the wok. Throw in some curry leaves. Close fire. Leave the filling to cool down completely before using.
For the dough: In a bowl, mix in the flour with oil. Using your hand, mix the oil with flour nicely. Then slowly add in ice water and make into a dough. Knead for about 3to 4mins using the edge of your palm. Make a dough and coat with some oil and leave to rest for 30mins. Make into small balls, roughly you will get about 30 balls. Flatten each ball, and roll using a rolling pin. Use a round shape cutter to make all your karipap evenly shaped. Place the flatten dough on your palm, place 3/4 tbsp of filling at one side, and fold in semi-circle. Take both edges and gently press the edges so that it sticks together. Use your hand, you can handle the dough easily as there is oil in it. Seal by pressing and pleating the edges together. Place on a flat pan. Do the same with the rest of the dough. Heat about 3 to 4 cups oil in a wok or saucepan. Deep fry karipap over medium heat for 3 to 4mins or until golden brown, turning occasionally. Remove and allow karipap to drain and cool it completely before serving with hot tea or coffee.
Note: You can shape karipap (curry puffs) and store in the refrigerator/frozen compartment.Deep fry the next day when ready to eat.
There is another version, its buttery and more of a pastry type: https://malaysiandelicacies.blogspot.my/2013/03/spiral-curry-puff.html
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