Karipap
Global • Non-Vegetarian
About Karipap
Curry puff with potato and chicken filling
How to Make Karipap (Traditional & Healthy Version)
Karipap, also known as curry puffs, is a beloved Malaysian snack that showcases the rich tapestry of Malaysia's multicultural cuisine. Traditionally filled with a savory blend of spiced potatoes and minced chicken or beef, Karipap is a must-have at roadside stalls, local markets, and family gatherings. Its golden, flaky pastry and warm, aromatic filling make it a staple for tea time and festive occasions. Malaysia's version of Karipap is unique, drawing inspiration from Malay, Indian, and Chinese influences, and often features a flavorful rempah (spice paste) made with local ingredients like bawang merah (shallots), bawang putih (garlic), and a touch of daun kari (curry leaves). By baking instead of deep frying, and using lean protein, this healthy Karipap recipe delivers all the authentic taste with fewer calories and less fat—perfect for those who love traditional Malaysian snacks but are mindful of their health and macros.
Ingredients(for 2 medium curry puffs (karipap sederhana))
- 1 cup Whole wheat flour (tepung gandum)
- 80g Lean minced chicken (ayam cincang)
- 1 medium (diced) Potato (ubi kentang)
- 1/2 small (chopped) Onion (bawang besar)
- 2 cloves (minced) Garlic (bawang putih)
- 1 tbsp Curry powder (serbuk kari)
- 4 leaves Curry leaves (daun kari)
- 1 tbsp Olive oil (minyak zaitun)
- 1/4 cup Water (air)
- to taste Salt & pepper (garam dan lada)
Instructions
- 1
Prepare the dough by mixing whole wheat flour with a pinch of salt. Add half the olive oil and gradually mix in water until a soft dough forms. Knead lightly and cover with a damp cloth.
5 minutes
Do not overwork the dough for a tender pastry.
- 2
Heat remaining olive oil in a pan. Sauté onions, garlic, and curry leaves until fragrant.
3 minutes
Use low heat to slowly release the aromatics for full flavor.
- 3
Add diced potato and minced chicken. Stir-fry for 2 minutes, then sprinkle in curry powder. Mix well.
5 minutes
Dice potatoes small so they cook quickly and evenly.
- 4
Pour in water, season with salt and pepper. Cover and cook until potatoes are tender and filling is dry. Set aside to cool.
5 minutes
Cool filling completely to prevent soggy pastry.
Why This Dish is Healthy
By baking the Karipap and using whole wheat flour instead of refined flour, this recipe is lower in saturated fat and higher in fiber, making it more filling and gut-friendly. Lean minced chicken reduces overall fat, while olive oil is a source of good monounsaturated fats. This modified recipe delivers authentic Malaysian flavor with improved nutritional value, making it a smart choice for calorie-conscious eaters.
This healthy Karipap provides balanced macros with 180 calories, 4g protein, 22g carbohydrates, and 8g fat per serving. Using whole wheat flour increases dietary fiber, supporting digestive health. Lean chicken offers essential amino acids, while potatoes add potassium and vitamin C. Olive oil supplies heart-healthy fats. The inclusion of curry leaves and garlic brings antioxidants and phytonutrients for immune support.
Pro Tips
- 💡Tip 1: Chill the dough before rolling for easier handling and flakier texture.
- 💡Tip 2: Make the filling ahead and keep it refrigerated to save preparation time.
- 💡Tip 3: Freeze unbaked, shaped Karipap for quick snacks—bake straight from frozen, adding 2 extra minutes.
Storage & Serving
Store cooled, baked Karipap in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in oven or air fryer for crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 22.0 g |
| Total Fat | 8.0 g |
| Fiber | 2.0 g |
