Kari Pan

The Story
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.