Karipap are small, golden-brown pastries with a thin, crisp crust and a soft filling of potato, onion and spices. Curry leaves add a fragrant note to the filling; a fresh chili sauce provides a tangy, spicy counterpoint.
Karipap are recognisable Malaysian pastries, often filled with potato and curry. Their shape resembles a small half-moon: a round of dough is folded over the filling and pinched or pleated closed along the edge. There are all kinds of fillings, including versions with chicken or fish. This version puts the potato centre stage, so the soft, spiced inside contrasts clearly with the thin, crisp crust.
The filling starts with onion, garlic and curry leaves, briefly fried in oil. Frying the spices for a moment lets their aromas infuse the oil and helps distribute them throughout the potato. Curry powder varies in heat and composition by brand, so taste the filling before spooning it into the dough. Don’t have curry leaves? Leave them out rather than using a completely different herb. The pastries will still have their characteristic spiced flavour.
Choose waxy potatoes if you want cubes that hold their shape, or slightly flourier potatoes for a softer, more cohesive filling. Cut the cubes small and roughly the same size so they cook evenly. Let the filling cool completely before shaping the pastries: warm filling makes the dough limp and can push the seam open. A sheet of dough about two to three millimetres thick is thin enough to fry crisp, but sturdy enough to hold the filling.
Fry the karipap in neutral oil at a medium-high temperature. If the oil is too hot, the dough will brown before the crust is properly crisp; in oil that’s too cool, the pastries absorb more fat. Fry in small batches so the temperature doesn’t drop too much, and drain them on a rack or paper towels. A thermometer makes it easier to check the temperature, but isn’t essential: a small piece of dough should bubble gently and turn golden gradually.
Serve them warm as part of a table with several dishes, or serve them as a savoury snack with the fresh chili sauce on the side. The sauce of red chili, lime and a little sugar brings acidity, heat and a touch of sweetness without overpowering the spices in the filling. Store any leftover, cooled pastries covered in the refrigerator and reheat them in an oven at 180 °C until crisp again. Store the sauce separately in the refrigerator.
Mix the flour with ½ tsp salt. Rub the cold butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Add the cold water and knead briefly until the dough comes together. Cover and let rest for 30 minutes.
Heat 1 tbsp oil in a frying pan over medium-high heat. Cook the onion for 4 minutes, until translucent. Add the garlic, curry leaves, curry powder and cumin seeds and cook for 1 minute.
Add the potato cubes, 100 ml water and the remaining ¼ tsp salt. Cover and simmer gently for 10–12 minutes, until the potatoes are tender. Remove the lid and let any liquid evaporate. Lightly mash some of the cubes with a fork and let the filling cool completely.
To make the chili sauce, finely chop the red chili. Mix it with the lime juice, sugar and 1 tablespoon of water. Set aside.
Divide the dough into 12 equal pieces. On a lightly floured surface, roll each piece into a thin round about 12 cm across. Spoon a heaped tablespoon of cooled filling onto one half. Lightly moisten the edge with water, fold the dough over the filling and press the edge firmly closed. Pleat the edge or press it with a fork.
Heat the deep-frying oil in a sturdy pan to about 170 °C. Fry the karipap in batches for 3–4 minutes, until golden brown and crisp, turning them halfway through. Drain on paper towels or a rack and serve warm with the chili sauce.
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