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Asian Vegan Kitchen
by Hema Parekh
Curry Puffs (Kari pap)
An all-time favorite snack of the Malay people, these curry puffs were introduced by Indian vendors. The locals pick up these puffs on way to work early in the morning, or eat them with piping hot spiced tea as an afternoon snack, accompanied by spicy sambal.
Serves 24


    • 2 cups (250g) all-purpose flour
    • 2 tablespoons vegetable oil
    • 1/2 cup (120ml) water
    • 1/4 teaspoon salt


    • 2 tablespoons vegetable oil
    • 1 teaspoon cumin seeds
    • 1½-inch (4-cm) cube fresh ginger, peeled and grated
    • 2 fresh hot green chilies, finely chopped
    • 1 medium onion, finely chopped
    • 2 teaspoons coriander powder
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon cayenne pepper
    • 2 teaspoons curry powder
    • 1 pound (450g) potatoes, boiled, peeled, and diced
    • 1 cup (160g) green peas, cooked
    • 1 teaspoon salt
    • Handful fresh coriander leaves, chopped
    • Flour for dusting
    • Vegetable oil for deep-frying


1. In a deep bowl, combine all the pastry ingredients and knead to a smooth dough. Cover with a damp cloth and set aside for 10 minutes.

2. For the filling, heat the vegetable oil in a saucepan over medium heat and add the cumin seeds. When the cumin seeds start to sizzle, put in the ginger, chilies, and onion. Saute for 3--4 minutes until the onions are soft.

3. Put in the coriander powder, turmeric, cayenne pepper, and curry powder, and stir briefly until fragrant. Add the potato, green peas, and salt, stir to mix, and heat through. Sprinkle the coriander leaves into the pan and remove from the heat. Transfer to a bowl and allow to cool.

4. Divide the dough into 24 balls. Dust with flour and roll into 2-inch (5-cm) discs.

5. Place a spoonful of the filling onto the center of the disc and fold the dough to make a crescent shape. Press the edges into a wave pattern to, seal. Repeat this process with the remaining dough and filling.

6. Heat the oil for deep-frying to 350°F (180°C) and slide in the curry puffs, a few at a time. Deep-fry until crisp and golden brown. Alternatively bake the curry puffs in a preheated oven for 20 minutes, turning occasionally, until evenly browned.

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