Karipap (curry Puff)

Material contents

• 350 gr Chicken fillet, pot. diced kcl
• 100 gr Carrot, pot. diced kcl, boiled
• 100 gr Beans, sliced ​​small, boiled
• 1/2 clove chopped Onion
• 2 cloves of minced garlic
• 1.5 tbsp Curry Powder
• 1/2 tsp Chili Powder
• 1 tsp Mushroom broth
• 1/2 tsp ground pepper
• 1/2 tsp Sugar
• 1/2 tsp Salt

How to make

• 1. Heat oil, saute garlic & onions until fragrant
• 2. Enter the chicken, stir until it changes color. Add carrots & beans, mix well
• 3. Add curry powder & chili powder, stir. Add pepper, sugar, salt & mushroom broth, mix well. Taste correction. Cook until the spices absorb & dry
• Lift & set aside
• 1. Bhn. A : mix bh. dry, add white butter & margarine, mix well. Gradually add cold water while kneading until smooth. Round it up, cover with a wet cloth (always cover with a wet cloth, so the dough doesn't dry out)
• 2. Bhn. B : mix all ingredients, stir until smooth (no need to knead). Close & let stand 15min
• 3. Take 1 bag of dough A, roll it flat, add dough B on top, wrap it tightly. Do it until you get 12 circles. Close & let stand 30min
• 4. Take 1 round dough, roll it thin lengthwise, roll it. Then turn the direction (the one that rolls with holes upwards), rolls thinly lengthwise (longer than the first roll). Roll again & compact, do until done, cover.
• 5. Take 1 roll of dough, cut it into 2 equal bags. For the cut center side (which is clearly layered) at the bottom, roll it flat round. Give the filling as it is, fold it over the filling, close it & twist it like a pastel. Do it until you get 24 Karipap
• 6. Heat the oil a bit (don't overheat the oil so it doesn't burn). Fry until evenly cooked. Lift, drain

Material Leather Material A

• 250 gr medium protein flour
• 1.5 tbsp Sugar
• 1 tsp Salt
• 60 gr white butter
• 25 gr Margarine
• 100 ml cold water

B dough

• 105 gr medium protein flour
• 30 gr white butter
• 30 gr Margarine

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