Thermomix Recipe - Curry Puff

Flaky and crispy on the outside and filled with a savoury curried potato filling, this street food is perfect for a quick bite or meal prep!
Curry puffs also known as "karipap" are a popular breakfast item and snack in South East Asian countries. They can be filled with anything from potato, chicken, and beef and are traditionally deep fried until golden and crispy.
With your thermomix®, you can make curry puffs easily and customize the filling to suit your tastebud! 😋

Curry Puffs (Karipap) Recipe:
Ingredients
Pastry
50 g cooking oil
30 g butter
260 g plain flour
50 g white rice flour
½ tsp salt
120 g water
Filling
150 g onions
2 garlic cloves
50 g cooking oil, plus extra for deep
frying
150 g waxy potatoes, cut in 1.5 cm
cubes
15 g curry powder
1 tsp chicken stock powder
100 g chicken breast, cut in 1.5 cm
cubes
50 g parsley leaves, chopped

Preparation
Pastry
1. Place cooking oil and butter in mixing bowl, heat 5 min/98°C/speed 1.
2. Add plain flour, rice flour and salt, mix 5 sec/speed 6.
3. Add water, knead Dough /1 min. Transfer dough onto a pastry mat. Let rest
for 15 minutes. Divide dough into 12 equal portions and shape into balls.
Clean mixing bowl.
Filling
1. Place onion and garlic cloves in mixing bowl, chop 4 sec/speed 5. Scrape
down sides of mixing bowl with spatula.
2. Add cooking oil, sauté 4 min/120°C/speed 1.
3. Add potatoes, curry powder, chicken stock powder and chicken cubes, cook
13 min/120°C/ /speed .
4. Cook 2 min/Varoma/ /speed . Meanwhile, add parsley leaves through
hole of mixing bowl lid. Transfer to a bowl and set aside.
5. Flatten a dough ball into a round disc using a rolling pin to 2 mm thickness,
place 1 tsp of filling in the centre and fold dough in half to form a crescent,
pleat the edges to seal. Repeat for remaining dough balls and potato filling
until finished.
6. Preheat cooking oil in a deep fryer to 190°C.
7. Carefully place dough pieces into hot oil. Fry curry puffs in batches of 4-5 each
time for 2-3 minutes until golden brown, gently stirring with a wooden/slotted
spoon to prevent curry puffs from sticking together or to the fryer. Repeat with
remaining dough until finished. Serve warm.
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