Vegan Curry Puffs (Karipap)

This Vegan Curry Puffs or often called karipap by the Malays. In fact, they made these stuffed pastry into semi-circular shape. Moreover, we can fill them with a wide varieties of fillings. Likewise, 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 of curry puffs range from minced meat, sardines and onions. To tofu, hard-boiled eggs and vegetables like mix of sweet potatoes or potatoes, carrots and onions. Alternatively, even sweet filling like yam (taro) and custard. More modern variations are black pepper chicken and tuna and onions fillings. Moreover, with homemade curry puffs, you can add your own favourite ingredients for the fillings. You have to option to custom make your curry puffs according to your own taste bud and preferences.

You may also like my other Malaysian curry recipes:

Vegan Curry Puffs (Karipap) Gluten Free

Gluten Free Vegan Curry Puffs (Karipap)

For my gluten free and vegan curry puffs, I am using gluten free all-purpose baking flour for the pastry dough. The dough is more bean based and turns out really well for these vegan curry puffs. In addition, they are crunchy and almost like the real gluten version of the curry puffs. Moreover, my fillings ingredients are sweet potatoes, chickpeas and baby peas. I cooked the fillings in a chilli paste flavoured with curry powder, curry leaves and coconut cream. This vegan curry puffs recipe is also dairy free, soy free, egg free, corn free,nut free and allergy friendly.

Vegan Curry Puffs (Karipap) Gluten Free

Curry Puffs (Karipap) Facts

Indeed the Malay people from the Malays Peninsula invented curry puffs. Likewise, they closely resemble the Portuguese Empanada. Furthermore, In Malaysia, every person of all ages enjoy curry puffs as a snack. Although, they usually eat them for breakfast, as afternoon snacks or as entrée. Nonetheless, curry puffs are also perfect as finger food for parties and guaranteed to be a crowd pleaser. In addition, curry puffs are widely available at Malay or Indian street food stalls, cafes and marketplaces. Whereas they sell the vegetarian and vegan curry puffs version at Indian food stalls.

About Chickpeas

Chickpeas, also known as garbanzo beans, are a pulse that originated from the Middle East . In addition, farmers cultivated this legume as far back as 7,500 years ago. Making Chickpeas the earliest grown legume in the world. 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.

Likewise, chickpeas are scrumptious with a nutty taste, buttery and yet starchy. They are perfect in this gluten Free vegan curry puffs (karipap) recipe. Moreover, we can cook them in many different ways as they are highly adaptable legumes. In addition, they are an important ingredients for many Middle Eastern and Indian cuisines like falafels, hummus and curries.

Vegan Curry Puffs (Karipap) Gluten Free

Nutritional Values and Health Benefits of Chickpeas

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 (vitamin B9), copper, phosphorus, iron magnesium, zinc and potassium. In addition, they are a good source of vitamin B1 (thiamine), Vitamin B6, vitamin K and vitamin B2 (riboflavin). As well as selenium and calcium.

The overall health benefits of chickpeas may include:

  • Prevent constipation and support a healthy digestive system;
  • Diminish risks of diabetes;
  • Support healthy bones and teeth;
  • Lower blood pressure;
  • Decrease risks of cardiovascular diseases;
  • Promote healthy skin and hair; and
  • Reduce risks of cancer.
Vegan Curry Puffs (Karipap) Gluten Free
Vegan Curry Puffs (Karipap) Gluten Free

Vegan Curry Puffs (Karipap)

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.
5 from 6 votes
Print Pin Rate
Course: Appetizer, Breakfast, Entree, Snack
Cuisine: Malaysian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Allergy Friendly, Corn Free, Dairy Free, Egg Free, Karipap, Nut Free, Pastry, Soy Free, Vegan, Vegetarian
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 40 curry puffs
Calories: 97.75kcal
Author: Daphne Goh

Ingredients

For the dough:

For the Filling:

For the Chilli Paste:

  • 3 fresh long red chillies deseeded and cut into 1 inch lengthwise
  • 2 fresh small red chillies deseeded (optional)
  • 2 tablespoons extra virgin olive oil
  • 1 small brown onion
  • 3 cloves garlic

Instructions

For the dough:

  • Bring 500ml of water to a boil.
  • In a large bowl, combine and whisk together the gluten free all-purpose flour, potato starch, xanthan gum and salt. Make a well in the middle of the flour mixture.
  • Pour 450ml of just boiled water into the well in the bowl, stir and combine the flour.
  • Then add in the rest of the 50ml boiled water gradually as you use your hands to knead the dough until you have a smooth dough and is not sticky.
  • Divide the dough into 2 portions. Seal in ziplock bags and let the dough rest on the benchtop for 1 hour.

For the filling:

  • Place all the ingredients for the chilli paste into a food processor, blend until you get a smooth paste.
  • Heat up a non-stick frying pan with 3 tablespoons of rice bran oil, stir fry the chilli paste prepared in step 6, the curry powder and curry leaves for 3 minutes on low heat or until aromatic.
  • Then add in all the sweet potatoes and stir fry for 10 to 15 minutes or until sweet potatoes are soft. Stirring frequently.
  • Follow by adding in all the chickpeas and baby peas, coconut cream and salt, stir and combine all the ingredients for another 2 minutes on low heat. Discard curry leaves and set aside in a large bowl to cool.

For the pastry:

  • Dust the work surface and rolling pin with some gluten free flour.
  • Remove 1 bag of dough from the refrigerator, divide the dough into 4 smaller portions.
  • Work with 1 portion at a time, roll into ropes of 1½ inch thickness.
  • Cut each rope into 1½ inch pieces and roll them into balls.
  • Flatten each ball into a disc or patty. Use the rolling pin to roll each ball into a circle.
  • Continue to roll out each dough, turning it as you roll, to form a thin 4 inch round pastry.
  • Spoon some filling onto the middle of each pastry. With lightly dust fingers, carefully press and seal the edges together. Press until the edges are thin out.
  • Using your fingers, fold over the edge, then twist and fold to form rope edge.
  • Place on a tray until ready to deep fry.

For cooking the curry puffs:

  • Heat up a wok half filled with rice bran oil. Deep fry each filled pastry for around 3 to 4 minutes or until golden brown on medium to low heat. Turning the pastry a few times to brown evenly during frying. Drain on kitchen paper towels.
  • Repeat until all the curry puffs pastries are cooked. Deep fry the pastries in 4 to 5 batches.

Recommended Products

Food Processor
Non-Stick Frying Pan 8 Inch
Glass Mixing Bowl
Rolling Pin Wood
Nonstick Wok 12 Inch with Lid
Nutrition Facts
Vegan Curry Puffs (Karipap)
Serving Size
 
1 curry puff
Amount per Serving
Calories
97.75
% Daily Value*
Fat
 
2.59
g
4
%
Saturated Fat
 
0.63
g
4
%
Polyunsaturated Fat
 
0.53
g
Monounsaturated Fat
 
0.96
g
Sodium
 
158.71
mg
7
%
Potassium
 
137.19
mg
4
%
Carbohydrates
 
17.26
g
6
%
Fiber
 
3.05
g
13
%
Sugar
 
2.1
g
2
%
Protein
 
2.75
g
6
%
Vitamin A
 
2744.48
IU
55
%
Vitamin C
 
17.98
mg
22
%
Calcium
 
24.85
mg
2
%
Iron
 
0.99
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag me on Instagram @healthygfasian or tag #healthygfasian!

22 thoughts on “Vegan Curry Puffs (Karipap)”

  1. 5 stars
    This recipe is amazing!!! I was so overwhelmed when I found out my son is gluten and dairy intolerant. This recipe turned out so good. I love that its rice free as well. Thanks so much!!!

    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. 🙂

      Reply
  2. 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?

    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. 🙂

      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?

        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.

          Reply
  3. 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!

    Reply

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