Kare Pan
Try this Kare Pan recipe, or contribute your own.
Try this Kare Pan recipe, or contribute your own.
- salt to taste
- 1 tsp salt
- 2 medium tomatoes chopped
- 1 tsp sugar
- 2 tbsp. oil
- oil for deep-frying
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 1/2 tbsp. oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 1/2 cups panko crumbs
- 1/2 tsp instant yeast
- 1 1/4 cups all-purpose spelt flour plus more for sprinkling
- 1/2 cup whole grain einkorn flour
- 1/2 cup all-purpose einkorn flour
- 1/2 - 3/4 cup cup water
- 2 1/2 cups diced mixed vegetables (carrot cauliflower, beans)
- 1/3 cup frozen green peas
- 3 big potatoes
- 2 big onions chopped fine
- 1 tsp kashmiri chili powder (adjust to taste)
- 1 1/2 tsp. coriander powder
- 1 1/2 tsp. cumin powder
- 3 to 4 tbsp. coriander chopped fresh (i omitted this
- a thin almost watery slurry/ mixture of all-purpos
- Carbohydrate 17.5029212262947 g
- Cholesterol 0 mg
- Fat 1.21202253574122 g
- Fiber 1.84813158825338 g
- Protein 3.68801106681524 g
- Saturated Fat 0.266441906866638 g
- Serving Size 1 1 -12 Buns depending on how big you shape them (63g)
- Sodium 741.837532439773 mg
- Sugar 15.6547896380413 g
- Trans Fat 0.247244176839294 g
- Calories 95 calories
Step-by-step
- Steam cook the mixed vegetables and the potatoes till well done. Mash them very well and keep aside.
- In a largish wok, heat the oil. Add the ginger and garlic pastes and saute taking care to see it doesn’t burn.
- Add half the onions and sauté again it is soft and translucent.
- Add the chopped tomatoes and cook them till they’re soft and mushy.
- Use your potato masher, or a wooden spoon, to mash the onion-tomato mixture further. Cook until the oil appears on the edge.
- Add the turmeric, chili, coriander, cumin and garam masala powders. Cook over medium heat for a couple of minutes, stirring often, until the raw smell of the spices disappears.
- Add the mashed vegetables, salt and about quarter a cup of water. Cook for another 5 to 10 minutes until everything blends into a homogeneous thick moist consistency with no gravy.
- Mix in the chopped coriander and let it cool. Use to fill the Curry Buns.
- If you’re using instant yeast, just mix that and the sugar into the flours.
- In a large bowl (or use your food processor/ kneading machine), mix together the flours, sugar, salt and yeast. Add the oil and the water. Knead well, adding as much more water (or some flour if needed) as necessary to form a smooth elastic dough.
- Roll the dough into a ball and place in an oiled bowl, coating it with the oil. Cover loosely and let it rise till double in size (should take about 1 ½ hours or so).
- Deflate the dough and divide it into equal 10 (or 12) pieces. Place them on your lightly floured work surface, cover and let them rise for about 30 to 45 minutes. Get the Curry filling ready. Also get the flour slurry or beaten egg, and the Panko crumbs all ready.
- Working quickly with one piece at a time, gently press down a piece of dough and roll it out into a circle about ¾” thick. Place a generous amount (not too much) of filling in the center and bring up the side together over the filling to shape into a ball. Otherwise, fold over into a half-moon taking care to seal the edges very well. Use water or egg if necessary to seal.
- Dip the dough ball into the flour slurry (or beaten egg) and then roll it in the breadcrumbs till it is coated well. If shaping into a ball. Use your palms to gently press in the breadcrumbs. Keep aside. Quickly repeat with remaining dough pieces and filling. Let them rest for about 10 to 15 minutes.
- In the meanwhile heat enough oil in a wok or fryer for deep frying the dough balls. Once the oil is hot enough (365 degrees F/ 185 degrees C), gently drop 2 or 3 of the dough balls in the oil turning them over so they brown evenly.
- Once they’re a deep golden brown (should take about a couple of minutes) remove them from the oil with a slotted spoon or spatula and let them drain on paper towels.
- Serve them warm as they are or with sauce. They will be crisp and crunchy on the outside and a little bready on the inside with the filling.
My Culinary Adventure: Mastering the Art of Kare Pan
For years, I've considered myself a decent home cook. I can whip up a mean lasagna, bake a cake that would make a baker blush, and even tackle the occasional soufflé. But there was always one dish that eluded me, a culinary Everest I’d yet to conquer: the Kare Pan. This seemingly simple, yet deeply satisfying Indian-inspired savory bun filled with spiced potato and vegetable curry is a testament to the magic that can happen when simple ingredients are combined with skill and precision. This isn't just about following a recipe; it's about understanding the delicate balance of flavors, the satisfying texture of the fluffy bun, and the comforting warmth of the perfectly spiced filling.
My journey to mastering the Kare Pan wasn't without its challenges. My first attempt resulted in a rather sad-looking collection of doughy balls, the filling bland and uninspired, the overall presentation a culinary catastrophe. But I persevered, driven by a stubborn streak and a desire to prove to myself that I could indeed create something truly delicious. I started by researching the history of the Kare Pan, its origins lost in the mists of time, a testament to the enduring popularity of this humble yet satisfying dish. The more I read, the more I realised that each family has its own version. This sparked my own creativity. I began experimenting with different flour combinations, playing with the spices, tweaking the ratios until I finally achieved a recipe that I could call my own.
The process of making the Kare Pan is, in itself, a meditation. There's the gentle kneading of the dough, the satisfying aroma of spices filling the kitchen, the precision involved in shaping the buns and the anticipation as they crisp to golden perfection in the hot oil. Each stage presents its own rewards. Watching the dough rise, expanding and softening into a beautiful orb of flour and yeast. The transformation of simple ingredients into a comforting filling. And lastly, the moment when the Kare Pan is finally ready to be devoured, a symphony of textures and flavors in each bite. The crispy exterior giving way to the fluffy interior, the delicately spiced filling offering a delightful counterpoint.
The beauty of the Kare Pan lies in its adaptability. It's a blank canvas onto which you can paint your own culinary masterpiece. Want to add some extra heat? Throw in a few extra chilies. Prefer a vegetarian option? Focus on the vegetables and adjust the spicing according to your preference. The Kare Pan is a recipe that begs for experimentation, a culinary exploration that can lead to unexpected deliciousness. Over time, I’ve developed my own personal touches: a hint of extra coriander to brighten up the filling, a sprinkle of sesame seeds for a touch of nutty flavor, or even a drizzle of spicy chutney for an extra kick. This process of trial and error, of refining the recipe until it became uniquely mine, is perhaps the most rewarding aspect of my Kare Pan journey. It showcases the spirit of cooking as a personal expression, a journey of discovery and refinement that ends with a dish deeply satisfying on every level.
More than just a recipe, the Kare Pan has become a symbol of my culinary evolution. It’s a testament to my perseverance, my creativity and my commitment to creating something truly special. It's a dish that I am proud of, not only for its deliciousness, but for the journey it took me on. Each time I make it, I'm reminded of the lessons learned, the mistakes made, and the ultimate triumph of transforming humble ingredients into something truly extraordinary. This Kare Pan is more than just food; it’s a story of culinary exploration, a testament to my passion and a journey I'll happily continue for many years to come. And I encourage you to join me. Experiment, innovate and create your own version of this wonderful dish, transforming a simple recipe into a personal culinary adventure.
