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Vegan Curry Puffs (Karipap)

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Curry Puff or often called karipap by the Malays, is a type of deep fried semi-circular shaped stuffed pastry with a wide varieties of fillings. It is one of the most popular snack in South East Asia, namely Malaysia, Singapore, Indonesia, Thailand and India. The most common filling is a combination of chicken and potatoes cooked in curry sauce. Other variations range from minced meat, sardines and onions, tofu, hard-boiled eggs and vegetables like mix of sweet potatoes or potatoes, carrots and onions, even sweet filling like yam (taro) and custard. More modern variations are black pepper chicken and tuna and onions fillings. With homemade curry puffs, you can add your own favourite ingredients for the fillings according to your own tastebuds and preferences. For my gluten free and vegan curry puffs, I am using gluten free all-purpose baking flour from Bob’s Red Mill for the pastry dough. The dough is more bean based and turns out really well for these vegan curry puffs, crunchy and almost like the real gluten version of the curry puffs. The ingredients for my fillings are sweet potatoes, chickpeas and baby peas cooked in chilli paste flavoured with curry powder, curry leaves and coconut cream. This recipe is also dairy free, soy free, egg free, corn free,nut free and allergy friendly.

gf Vegan Curry Puffs

Gluten Free Vegan Curry Puffs

It is believed that curry puffs were created by the Malay people from the Malays Peninsula and they closely resemble the Portuguese Empanada. In Malaysia, curry puffs is a snack enjoyed by every person of all ages. They are usually eaten for breakfast, as afternoon snacks or as entrée. They are also perfect as finger food for parties and guaranteed to be a crowd pleaser. Curry puffs are widely available at Malay or Indian street food stalls, cafes and marketplaces, with the vegetarian version more commonly found at Indian food stalls.

Chickpeas, also known as garbanzo beans, are a type of pulse originated from the Middle East and alleged to be one of the earliest cultivated legumes as far back as 7,500 years ago. Chickpeas are scrumptious with a nutty taste, buttery and yet starchy. They are highly adaptable legumes that can be cooked in many ways. They are an important ingredients for many Middle Eastern and Indian cuisines like falafels, hummus and curries. The most common type of chickpeas are beige in colour, the most commonly consumed. But other colours like black, brown, red and green are also available.

Gluten Free_Vegan Curry Puffs

Chickpeas are not only high in dietary fiber and protein, they are an important source of protein for vegetarians. They are also an excellent source of manganese, folate, copper, phosphorus, iron magnesium, zinc and potassium. In addition, they are a good source of vitamin B1 (thiamine), Vitamin B6, selenium, calcium, vitamin K and vitamin B2 (riboflavin). Health benefits of chickpeas include: prevent constipation and support a healthy digestive system; lower risks of diabetes; promote healthy bones; lower blood pressure; decrease risks of cardiovascular diseases; promote healthy skin and hair; and reduce risks of cancer.

Curry Puffs_gf & Vegan

Disclosure Statement: I am NOT paid by Bob’s Red Mill for this post!

Gluten Free & Vegan Curry Puffs

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20 Responses

  1. Ann
    | Reply

    Hi! This looks good. Do I still need the starch and xantham gum if I use Bob’s Red Mill 1:1 gf flour?

    • daphnegoh
      | Reply

      You can omit the potato starch and xantham gum for Bob’s Red Mill one to one gf flour as they have already been included in this flour blend. :)

  2. Tasnim
    | Reply

    hi,
    can i leave the potato starch out if using regular flour?
    regards
    tasnim

    • daphnegoh
      | Reply

      If you are using regular gluten flour, you can substitute the same amount of potato starch with regular gluten flour. Exclude the xanthan gum as well, you will not need this for regular gluten flour. Also add the boiled water gradually until you get a smooth dough as gluten flour normally do not require as much water as gluten free flour. Hope this helps. :)

  3. Emily Kiara
    | Reply

    hi can i bake them instead of fried? also, how will the measurements be like if i would like to make maybe only 10 curry puffs?

    • daphnegoh
      | Reply

      This recipe will not work if you bake instead of deep fry as gf baked goods require a lot more liquid to stay soft when baking. The karipaps will most likely turn out really hard and dry.

      These karipaps can be frozen uncooked on a plate turn transfer to ziplock bags to freeze until you are ready to cook them. They taste best freshly cooked. If you want to make less, I would suggest making 20 instead of 10 so you can just use half of all the ingredients. Hope this helps. :)

      • Emily Kiara
        | Reply

        what if i use normal flour instead of gf ones? can i still bake them?

        • daphnegoh
          | Reply

          If you use normal flour, baking will definitely be ok. Just need to omit xanthan gum and add the boiled water slowly until you get a smooth dough as normal flour needs less water. Also if you want your baked curry puffs to look golden brown, brush some egg wash on top of each one before baking.

          • Emily Kiara
            |

            how long should i bake them for and at what temperature?

          • daphnegoh
            |

            You can bake at 160C (320F) fan-forced oven for about 25-30 minutes or until golden brown.

          • Emily Kiara
            |

            you mentioned to remove 1 bag of dough from the fridge how about the other bag?

          • daphnegoh
            |

            Work with one bag of dough at a time then remove the other bag from the refrigerator when you are ready to use it.

      • Emily Kiara
        | Reply

        so means both dough makes 40 x2 puffs?

        • daphnegoh
          | Reply

          Both dough makes 40 curry puffs in total not x2.

      • Emily Kiara
        | Reply

        sorry for all the questions… so means if I were to make 20 puffs means I divide both doughs into 2 portions each instead of 4?

        • daphnegoh
          | Reply

          If you make 20 puffs, you will need to divide all the ingredients for my recipe in half. For example half of 623g (22oz) gluten free all purpose flour will be 311g (11oz). You can also try to find baked curry puff recipes for gluten dough online if you find it difficult to convert my recipe to what you want to make. You can still use all my recipe for the fillings. Just remember to half all the ingredients for the fillings before cooking.

  4. Gingey Bites
    | Reply

    Yum, these look really tasty and perfect for picnics!

    • daphnegoh
      | Reply

      They will make a delicious picnic snack for everyone to enjoy. ☺

  5. Kate @ Veggie Desserts
    | Reply

    These puffs sound delicious! They’re like an Asian version of the Cornish Pasties we have in the UK. I love the flavours you’ve used – they sound so fragrant!

    • daphnegoh
      | Reply

      These curry puffs are very similar to Cornish pastries. They are very aromatic and really yummy too. ☺

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