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Pineapple Stuffed Triangles Recipe

Pineapple Stuffed Triangles is a popular Indian Snack
Author :
 
On :
Monday, 25 April, 2016
Category :
Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Hard
Servings :
Serves 2
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • For crust:
  • 3 cups - plain flour.
  • 1 tsp - baking soda.
  • 3/4 cup - cold butter.
  • 1/2 tsp - salt.
  • 4 tbsp - cold water| For filling:
  • 1 can - pineapple.
  • 2 tbsp - sugar.
  • 1/4 tsp - salt.
  • 1 tbsp Corn flour.
  • 1 pinch Cinnamon powder.
  • Others:
  • Fat (ghee or dalda) for deep frying.
  • How to Make Pineapple Stuffed Triangles:

    1. For crust:
    2. Sieve together flour, salt and baking soda.
    3. Cut butter in flour with knife.
    4. Rub in with fork or with fingers till mixture is crumbly.
    5. Add enough water to make a stiff dough.
    6. Wrap in plastic, keep in refrigerator till required.
    7. For filling:
    8. Drain pineapple, crush coarsely and save liquid.
    9. Measure out half cup liquid, if required add water.
    10. Add corn flour, sugar and stir to dissolve.
    11. Cook while stirring continuously, till transparent.
    12. Add pineapple, cinnamon, cook further till thick.
    13. Chill to set well, before using.
    14. To proceed:
    15. Roll pastry with help of dry flour to dust, to 1/8" thickness.
    16. Cut into 4" squares.
    17. Place a spoonful of filling carefully at one corner, leaving margin to seal.
    18. Wet edge all around with a drop of water.
    19. Fold free corner over filling, to form a triangle. Press edges together with a fork or by hand.
    20. Make sure no filling oozes out.
    21. Heat fat in frying pan, till hot.
    22. Let in 2-3 triangles, frying till light golden, over medium-low flame.
    23. Flip sides carefully, fry other side.
    24. Drain, place of kitchen paper, to absorb excess fat.
    25. Cut into 2 halves, serve hot as is, or with vanilla ice-cream alongside.
    26. Variation:
    27. Fillings of apple, grapes, peaches, plums, etc. may also be used similarly.





     

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