Vegetable Curry Puff with Egg
Makan Tengah Hari • Malaysia
How to Make Vegetable Curry Puff with Egg (Traditional & Healthy Version)
Vegetable Curry Puff with Egg, known locally as 'karipap sayur dengan telur', is a beloved snack and light lunch across Malaysia. This golden, flaky pastry is filled with a fragrant blend of curried vegetables and sliced egg, reflecting the multicultural influences of Malay, Indian, and Chinese communities. The comforting aroma of curry leaves, fresh turmeric, and santan (coconut milk) creates a nostalgic bite that’s perfect for gatherings or a mid-day treat. In Malaysia, curry puffs are a staple at pasar malam (night markets) and festive occasions, often enjoyed alongside teh tarik or kopi O. This healthy, oven-baked version swaps deep-frying for a lighter method without sacrificing the signature crispy texture. Packed with local vegetables like carrot, potato, and green peas, and delicately spiced, this dish is a nutritious and satisfying addition to any lunch menu. Making your own curry puffs at home allows for fresh ingredients and wholesome tweaks, making it a guilt-free way to enjoy a classic Malaysian favourite.
Bahan-bahan(untuk 2 curry puffs per serving)
- 1 cup Whole wheat flour (tepung gandum)
- 2 tbsp Olive oil (or can use canola oil)
- 1/4 cup Water (room temperature)
- 1/2 cup Carrot (diced)
- 1/2 cup Potato (diced)
- 1/4 cup Green peas (fresh or frozen)
- 1/2 Onion (chopped)
- 2 cloves Garlic (minced)
- 1 tbsp Curry powder (Malaysian style)
- 1 Egg (hard-boiled and sliced)
- 2 tbsp Santan (light coconut milk) - pilihan
- 4 Curry leaves (daun kari, fresh) - pilihan
- 1/2 tsp Salt (to taste)
- 1/4 tsp Black pepper (to taste)
Arahan
- 1
Prepare the dough by mixing whole wheat flour, olive oil, and water in a bowl. Knead until a smooth dough forms. Cover and rest for 10 minutes.
10 minutes
Don’t over-knead—just until dough is soft.
- 2
Heat a non-stick pan with a little oil. Sauté onion and garlic until fragrant, then add curry leaves and curry powder. Stir for 1 minute.
4 minutes
Low heat avoids burning the spices.
- 3
Add diced carrot, potato, and green peas. Stir well. Pour in santan (if using) and a splash of water. Cook until vegetables are soft and mixture is dry.
7 minutes
Cut vegetables small for faster cooking.
- 4
Season with salt and black pepper. Let the filling cool, then gently mix in sliced hard-boiled egg.
2 minutes
Cool filling to prevent soggy dough.
Kenapa hidangan ini sihat
By using whole wheat flour, minimal oil, and fresh vegetables, this curry puff offers a healthier alternative to traditional versions. Baking instead of frying slashes unnecessary calories and fat, while the combination of protein and fiber keeps you fuller for longer. Local herbs and spices add natural flavor without excess sodium, making it ideal for calorie-conscious Malaysians.
This Vegetable Curry Puff with Egg is rich in dietary fiber, vitamins A and C from carrots and peas, and potassium from potatoes. Whole wheat flour boosts complex carbohydrates, supporting energy and digestion. Eggs provide high-quality protein, B vitamins, and minerals like selenium. Baking instead of deep-frying reduces saturated fat, making this a heart-healthy, nutrient-dense meal option suitable for vegetarians.
Petua
- 💡Tip 1: Use chilled dough for easier rolling and crispier pastry.
- 💡Tip 2: Make the filling in advance for deeper flavor and quicker assembly.
- 💡Tip 3: Brush with a little oil or beaten egg for a shinier crust.
Penyimpanan & hidangan
Store cooled curry puffs in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C for 5-7 minutes to retain crispiness. Not recommended for freezing due to the egg content.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 170.0 kcal |
