KARI PAN

Contributed by

Sophia Lee

The Story

This is a great snack for tea time, especially on cold winter days. It’s spicy, warm and comforting. If one can't take the spiciness, one can reduce the spices to your liking.

For us, these curry fried rolls go well with soup on a cold winter night and can be quite filling and a satisfying meal on its own. One can make extras and refrigerate it for a couple of days. Can be heated up in a warm oven or an air fryer and had with a bowl of soup, especially after a hard days work when you don't want to cook. One can make the rolls either just with meat or only vegetables or a bit of both. Spices can be adjusted to your liking.

KARI PAN

Kari Pan is a Japanese street food. A bread dough stuffed with a mild curry of cooked vegetables or meat, rolled in egg, coated with panko bread crumbs and fried.
Servings 6
Prep Time 1 hr
Cook Time 30 mins

Ingredients

Brioche dough

  • 500 g All purpose flour
  • 1.5 tsp Salt
  • 2 tsp Sugar
  • 1.5 tsp Instant dry yeast
  • 1 cup Milk
  • 2 medium Eggs
  • 50 g Soft butter

Curry Stuffing

  • 400 g Mince meat - beef/lamb/mutton/chicken
  • 1 cup Frozen peas or carrots or corn or all three
  • 1 large Chopped onions
  • 2 medium Chopped tomates
  • 2 tbs Ginger garlic paste
  • 1 tbs Turmeric powder
  • 1 tbs Coriander powder
  • 1 tbs Cumin powder
  • 1 tbs Garam masala
  • 1 tbs Chilly pwder
  • 2 medium Beaten eggs for coating the rolls
  • 2 cup Panko bread crumbs

Instructions

  • Saute mince in a hot pan with a little oil till the colour changes, remove and set aside.
  • In the same pan add a little more oil, throw in the onions, saute till translucent, add ginger garlic paste.
  • Add the chopped tomatoes, cook till tomatoes become soft and mashed.
  • Throw in the spices, saute till oil separates. Add the vegetables, mince and salt to taste.
  • Mix well, put the flame on sim, cover the pan and let cook till the veggies are tender enough. Set aside to cool.
  • For the bread dough, put all the ingredients except the butter in a stand mixer or a mixing bowl if kneading by hand.
  • Knead for approx 5 mins or by hand 10 mins. Add the soft butter till it all comes together into a soft dough ball.
  • Cover the bowl with cling film to proof for approx an hour or till double in size.
  • Divide the dough into 12 equal portions. Roll each ball and cover.
  • Roll out each ball flat into approximately 4 inches diameter. Spoon in 2-3 tb.sp. or more of the meat/veggies filling. Fold in half and pinch tight to seal. Roll to a an oblong oval shape and set on a tray, covered while working on the rest.
  • Now dip each roll in beaten egg then coat it with Panko bread crumbs.
  • Once finished making all the rolls. Let it sit to proof for approx 15 mins. Heat up a frying pan with cooking oil.
  • Make sure oil is just warm and not too hot . Fry on both sides till golden brown. Set it on a wire rack or kitchen paper. Serve warm with tea or coffee.
  • It can be reheated in an air fryer when cold.
Course: Snack
Cuisine: Japanese

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