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Vegetable Curry Puff
Makan Tengah Hari • Malaysia
How to Make Vegetable Curry Puff (Traditional & Healthy Version)
Vegetable Curry Puff, known locally as 'karipap sayur', is a beloved snack in Malaysia, celebrated for its crisp pastry shell and aromatic vegetable filling. Rooted in the multicultural heritage of Malaysia, the curry puff is often enjoyed during lunch or as a savory treat at festive gatherings. Its filling blends local vegetables with fragrant spices and santan (coconut milk), offering a tantalizing experience that reflects the rich diversity of Malaysian cuisine. Karipap sayur is particularly popular among vegetarians and those seeking lighter meals, as it omits meat and focuses on wholesome, plant-based ingredients. The taste is layered, with subtle heat from curry spices balanced by the creamy santan and the freshness of lemongrass and pandan. Whether found at hawker stalls or prepared at home, Malaysian Vegetable Curry Puff delivers a satisfying, authentic flavor that resonates with the nation's vibrant food culture. Making it at home allows for healthier adaptations, making it an ideal choice for calorie-conscious eaters while preserving the traditional taste.
Bahan-bahan(untuk 2 medium puffs per serving)
- 1 cup All-purpose flour (tepung gandum)
- 2 tablespoons Vegetable oil (minyak sayur)
- 1/4 cup Water (air)
- 1/2 teaspoon Salt (garam)
- 1 medium, diced Potato (ubi kentang)
- 1 small, diced Carrot (lobak merah)
- 1/4 cup Green peas (kacang peas)
- 1/2 medium, chopped Onion (bawang besar)
- 1 tablespoon Curry powder (serbuk kari)
- 1 stalk, minced Lemongrass (serai) - pilihan
- 1 leaf, knotted Pandan leaf (daun pandan) - pilihan
- 2 tablespoons Santan (coconut milk) (santan)
Arahan
- 1
Prepare the dough by mixing tepung gandum (flour), salt, and vegetable oil. Gradually add water and knead until soft and smooth. Cover and let it rest.
5 minutes
Resting the dough helps it become more pliable for shaping.
- 2
Heat oil in a pan. Sauté onion, lemongrass, and pandan leaf until fragrant. Add diced potato and carrot, stirring for even cooking.
4 minutes
Cut vegetables into small cubes for faster cooking and easier filling.
- 3
Add curry powder, salt, and mix well. Pour in santan and a splash of water. Stir in green peas and simmer until vegetables are tender and mixture thickens.
6 minutes
Don’t overcook—filling should be moist but not runny.
- 4
Remove pandan leaf. Allow filling to cool before using.
2 minutes
Cooling prevents soggy pastry.
Kenapa hidangan ini sihat
Choosing to bake instead of deep-fry lowers the overall calories and fat content, making Vegetable Curry Puff a healthier option for lunch. The recipe focuses on fresh, local vegetables and plant-based ingredients, providing sustained energy without excessive calories. The use of santan and lemongrass adds flavor without relying on processed additives, aligning with health-conscious eating habits.
Vegetable Curry Puff is rich in fiber, vitamins A and C from carrots and potatoes, and plant-based protein from peas. Santan (coconut milk) adds healthy fats, while lemongrass and pandan contribute antioxidants. The baked version reduces saturated fat compared to deep-fried karipap, supporting heart health. Using minimal oil and whole vegetables makes this snack nutrient-dense and suitable for vegetarian diets.
Petua
- 💡Tip 1: Use fresh pandan and lemongrass for authentic aroma.
- 💡Tip 2: Chill the filling before assembling to avoid soggy pastry.
- 💡Tip 3: Brush puffs with oil for a golden finish without deep-frying.
Penyimpanan & hidangan
Store cooled puffs in an airtight container for up to 2 days. Reheat in oven or air fryer to restore crispness. Freezing is possible; thaw and reheat before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 150.0 kcal |
