Stuffing

Cup of Yum
1. In a large saucepan, boil the unpeeled potatoes and sweet potato in plenty of water.
2. After 15 minutes, remove the potatoes with a skimmer.
3. Leave the sweet potato in the pot and cook for another 8 minutes.
4. Drain the potatoes and sweet potato well and let cool completely.
5. Once cooled, peel them and cut them into small cubes.
6. Heat the vegetable oil in a pan over medium heat and sweat the onion for 1 minute, stirring.
7. Add the curry powder and continue to stir for 2 minutes over low to medium heat.
8. Add the diced potatoes and sweet potato.
9. Stir well to soak up the curry flavor.
10. Pour in the water and add salt.
11. Add the chopped cilantro and continue to stir so that everything is well combined.
12. Transfer the stuffing to a bowl, cover and let cool completely.

Dough

1. In the bowl of a stand mixer, using the dough hook, combine the flour, salt and margarine.
2. Slowly add the cold water.
3. Knead to form a soft, non-sticky dough. If necessary, add a little water.
4. Place the dough on a lightly floured work surface and continue kneading the dough for about 4 minutes until a very smooth consistency is achieved.
5. Roll out the dough, cover it and let it sit at room temperature for 20 minutes.
6. On a lightly floured work surface, roll out the dough to a thickness of about ⅛ inch (3 mm).
7. Using a cookie cutter, cut circles of dough about 3 to 4 inches (8 to 10 cm) in diameter.
8. Roll out the dough scraps and roll them out again to a thickness of about ⅛ inch (3 mm).
9. Roll out the dough and cut as many circles as possible until all the dough is used up.

Assembly

1. Place a circle of dough on the palm of one hand. If it has shrunk a bit, gently flatten it with the fingers.
2. Place 1 tablespoon of filling in the center of the circle of dough..
3. Fold the dough into a semi-circle.
4. Seal by pressing and creasing the edges together.
5. Repeat the operation until all the circles of dough are used up.

Frying

1. In a high-sided pan, with a non-stick coating, heat a large quantity of oil to 340 F (170°C).
2. Fry the karipap over medium heat for 3 to 4 minutes or until golden, turning only once.
3. Remove from the oil and let the karipap drip into a wire strainer.
4. Enjoy hot or warm.