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Stuffed Triangles Recipe

Stuffed Triangles is a popular Indian Dessert
Author :
 
On :
Wednesday, 23 August, 2017
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Deep-Fry Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Take a look at more Dessert Recipes. You may also want to try Healthy Choco ice cream, Best Fried Modak, Easy Chocolate Raspberry

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
  • Fat (ghee or dalda) for deep frying
  • How to Make Stuffed Triangles:

    1. For crust: Sieve together flour, salt, baking soda. Cut butter in flour with a knife.
    2. Rub in with a fork or your fingers till the mixture is crumbly.
    3. Add enough water and knead to make a stiff dough.
    4. Wrap in cling foil and refrigerate till required. For filling:
    5. Drain pineapple, crush coarsely, save liquid.
    6. Measure out half a cup of liquid, if required add water.
    7. Add corn flour, sugar, stir to dissolve.
    8. Cook while stirring continuously, till transparent.
    9. Add pineapple, cinnamon, cook further till thick.
    10. Chill to set well, before using. To proceed:
    11. Roll pastry with help of dry flour to dust, to 1/8-inch thickness.
    12. Cut into 4-inch squares.
    13. Place a spoonful of filling carefully at one corner, leaving the margin to seal.
    14. Wet edge all around with a drop of water.
    15. Fold free corner over filling, to form a triangle.
    16. Press edges together with a fork or by hand.
    17. Make sure filling does not come out.
    18. Heat fat in a frying pan.
    19. Drop in 2-3 triangles, frying till light golden, over medium-low flame.
    20. Flip sides carefully to fry the other side.
    21. Drain, and place on kitchen paper, to absorb excess fat.
    22. Cut into 2 halves, serve hot with vanilla ice cream. Variation: Fillings of apple, grapes, peaches, plums, etc. may also be used similarly.




     

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