KarePan Recipe

This is a great recipe if you've got any leftover curry. You could make some fresh curry just for this recipe, but make sure it's not too saucy.

200G of strong white flour
1 & 1/2 tablespoons of sugar
1/2 teaspoon of salt
2 teaspoons of vegetable oil
120ml of milk
1 teaspoon of instant yeast
2 eggs
200G Panko (or breadcrumbs) 

First, mix your flour, sugar and salt together in a large bowl.

Add your vegetable oil, milk and yeast and mix it all together until combined into a dough.

Then knead your dough until it is stretchy and lump free.

Roll it into a ball, then rub a bit of extra oil on it before placing it in a bowl with some cling film over the top. Leave the dough in a warm spot for about an hour, and it should double in size.

Divide your risen dough into six blobs and roll them flat. 

Fill each disc with your curry, then pinch them closed, like a pasty. 

Crack a couple of eggs into a bowl, and put panko into another. 

Bathe the dough in the egg, then in the panko. Make sure you coat it thoroughly. 

Fry the dough in hot oil, 320 degrees hot, for about 2 minutes on either side, until golden brown. 

Don't fry too many at once, or you might cool the temperature down, and they won't cook all the way through.

Place them on a cooling rack, and you're done. KarePan, even better than from the Konbini.