JAPANESE CURRY BREAD /KARE PAN カレーパン Recipe

Name: Japanese Curry Bread /kare Pan カレーパン Recipe
Total time: 91 min
Yield: 6
Cuisine: Japanese

Curry bun or Kare Pan is a delicious ,very popular Jqapanese dish, can be found in almost every bakery ,convenient stores and even in road side food stalls. Warm ,crispy and chewy soft crust stuffed with mildly spiced vegetables .

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1hr 31minstotal

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Ingredients For JAPANESE CURRY BREAD /KARE PAN カレーパン Recipe

200 gm All purpose flour
1 cup Milk
3 gm Yeast
10 gm Sugar
10 gm Vegetable oil
As Required Pinch of salt
1 tsp Cumin powder
1 tsp Coriander powder
0.5 tsp Garam masala
0.5 tsp Kashmiri red chilli powder
0.25 tsp Turmeric powder
2 cups Vegetables
As Required (of your choice)
As Required Cut into small cubes
2 tbsp Curry powder
1 tbsp Ginger garlic paste
1 tbsp Cornstarch
100 gm Chicken thigh
1 Pieces Onion

Directions : JAPANESE CURRY BREAD /KARE PAN カレーパン Recipe

STEP 1.First in a mixing bowl combine all the dry ingredients .
STEP 2.Next add the oil and milk into it.
STEP 3.Knead and make a soft dough .
STEP 4.Rub some oil on the surface of the dough, cover and leave it to rest in a warm place for 1 hour.
STEP 5.Now for the stuffing take 2 cup of your favourite vegetables.
STEP 6.I have used carrot, potato, capsicum, beans ,onion and cauliflower .
STEP 7.Cut chicken small cubes
STEP 8.You can make it an all veg recipe and skip the chicken or even add your choice of meat.
STEP 9.In a mixing bowl combine all the dry spices powder add some hot powder and make a thick paste. Keep it aside for later use.
STEP 10.In a Pan add 2 tbsp vegetable oil and once the oil is hot add in the chopped onion and saute for 2 minutes or until transparent.
STEP 11.Add all the other chopped vegetables and cook for 4-5 minutes.
STEP 12.Next add ginger -garlic paste and cook until raw smell disappears.
STEP 13.Then add the chicken pieces and cook for 2 minutes.
STEP 14.Now add 1 cup hot water cover and cook in low flame untill water is reduced to half.
STEP 15.Add the prepared masala paste, give a good stir cover and cook for 3-4 minutes.
STEP 16.Mix the corn starch with 1/2 cup water and make a sluury.
STEP 17.Finally add the cornslurry ,mix well and cook for 2 more minutes.
STEP 18.Once the curry thickens turn off the heat and let the curry cool down completely.
STEP 19.Knead the dough again ,divide the dough in equal portions.
STEP 20.Take one portion roll it flat shape bread, place some stuffing in the middle, bring the sides together, seal and secure.
STEP 21.Repeat the same step for rest of the dough.
STEP 22.Beat eggs, then dip each piece in the egg and coat them in panko (bread crumb) .
STEP 23.Deep fry in low to medium heat until golden brown and crisp.

Nutrition
value

328

calories per serving

12 g Fat13 g Protein48 g Carbs17 g FiberOther

Current Totals

12 g Fat
13 g Protein
48 g Carbs
17 g Fiber

MacroNutrients

Carbs
48 g
Protein
13 g
Fiber
17 g

Fats

Fat
12 g

Vitamins & Minerals

Calcium
220 mg
Iron
7 mg
Vitamin A
38 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
14 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
8 mg
Copper
0 mcg
Magnesium
97 mg
Manganese
0 mg
Phosphorus
219 mg
Selenium
4 mcg
Zinc
2 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe submitted for Winter Veggies with Slurrp contest on Slurrp community

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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