Crispy Potato Curry Puff | Tips The Best Curry Puff Dough & Potato Filing | Karipap Kentang Rangup

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Crispy Potato Curry Puff | Tips To Make The Best Curry Puff Dough and Potato Filing | Karipap Kentang Rangup

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Ingredients:
Curry Puff Dough:
Wheat Flour - 500 GM
Margarine (Planta) – 2 Tbsp
Vegetable Oil – ½ Cup
Salt – ½Ttsp (Adjust To Taste As Margarine Contains Salt)
Cold Water (Chilly Water) – ¾ Cup
Extra Flour – For Dough Handling and Molding

Potato Filling:
Oil – As Required
Garlic – 2-3 Cloves, Finely Chopped
Onion – 2-3 Medium Size, Half Rings
Curry Leaves 1st – 1 Stalk
Potato – 4 Large Sized, Small Diced
Fish Curry Powder – 3 Tbsp
Chili Powder – 1 Tbsp
Turmeric Powder – 1 Tsp
White Pepper Powder – 1 Tsp
Black Pepper Powder – 1 ½ Tsp
Salt – 1 Tbsp
Water – 2 Cups
Curry Leaves 2nd – 2 Stalks, Finely Chopped

Others:
Oil – As Required To Deep Fry
Kitchen Towel
Curry Puff Mold
Roller

Team Credit:
Host, Cook, Recipe and Voice Over By - Wasilah Pradha (Amma)
DOP, Script, Editing and Channel Managed By - Vijay Raguman (Vijay)

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