Saturday, March 19, 2016

Malaysian Vegetarian Curry Puffs/Epok Epok/Karipap Pusing

My today's post goes for the Popular Malaysian street food 'Curry Puffs', this Malaysian snack is a sort of younger sister of both Indian Samosa and famous Portuguese Empanada. You can find easily this freshly fried curry puffs at most of the roadside stalls in Malaysia. You can find also this Ultimate curry puffs both with simple outer crust and with spiral crust. Spiral crust goes for two dough, however i want to make mine with a simple crust though i want to make those flaky spiral crust. Fried curry puffs makes an excellent evening snacks though you can even bake them. Since i want to go with the traditional curry puffs, i didnt hesitate a second to fry them.A common snack in Southeast Asia, this curry puffs is one among several puff type pastries available easily in road side stalls. Savoury curry puffs can be prepared with vegetables, meats or else both meat-vegetables fillings, obviously this curry puffs have their important place in Malaysian snacks.Not to forget that even sweet filling with yam do exists.

Malaysian Vegetarian Curry Puffs,Epok Epok,Karipap Pusing

Since i picked 'Street foods around the Globe' as this week's theme for blogging marathon, i couldnt resist to give a try to this Malaysian famous street food. Trust me, this curry puffs goes for simple ingredients you can find quickly in your pantry and the best part of this curry puffs is the filling. Just fill the rolled dough with any of your favourite filling and fry it, your curry puffs are ready to munch, how easy na. However i prepared a vegetarian filling with a spicy,simple, flavourful potato filling, my kids enjoyed thoroughly and loved it to the core.

2cups All purpose flour
3tbsp Vegetable oil
50grams Butter (room temperature)
1cup Lukewarm Water
Oil for deep frying

Heat the oil, butter together in a pan until the butter melts.

Pour the hot oil mixture into the flour, mix using a spoon.Add the warm water, knead everything to get a soft dough.

Cover the dough or wrap it and leave it to rest for half an hour in room temperature.

For Filling:
3cups Mixed veggies (chopped carrot,potato,broccoli bellpepper)
1no Onion(big & chopped)
1tsp Red chilly powder
3/4tsp Garam masala powder
Few curry leaves
Chopped coriander leaves
1/2tsp Cumin seeds

Heat enough oil,let crack the cumin seeds, add immediately the chopped onions, curry leaves, sauté until the onions turns transculent.

Add the veggies,cook for few minutes,finally add  red chilly powder, garam masala powder and salt, sauté everything for few minutes.

Springle some water, cook everything in simmer until the masala turns thick and veggies gets well cooked,put off the stove,add the chopped coriander leaves and let them get cool completely.

Dust and roll the already prepared dough as i inch rectangular disc, roll it from one edge as much as like a log.

Slice it medium sized pieces, dust again and roll those medium sized pieces as small circles.

Drop enough filling and shape it as half moon, twist the edges of this shaped dough and keep aside.

Continue the same process with the remaining dough.

Heat oil for deep frying and fry the curry puffs in medium flame until the crust turns golden brown.

Drain the excess of oil and enjoy warm.

Vegetable Curry Puffs, Karipap Pusing

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62


Pavani said... Reply To This Comment

Malaysian curry puffs look great Priya. Love the yummy filling..

cookingwithsapana said... Reply To This Comment

Love the filling and the puffs.Very nice

Harini R said... Reply To This Comment

They look very inviting, Priya.

Chef Mireille said... Reply To This Comment

I usually have the curry chicken filled ones but your veg version looks yummy too