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3 cups - plain flour
1 tsp. - baking soda
3/4 cup - cold butter
1/2 tsp. - salt
4 tbsp. - cold water
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
For crust: Sieve together flour, salt, baking soda. Cut butter in flour with a knife.
Rub in with a fork or your fingers till the mixture is crumbly.
Add enough water and knead to make a stiff dough.
Wrap in cling foil and refrigerate till required. For filling:
Drain pineapple, crush coarsely, save liquid.
Measure out half a cup of liquid, if required add water.
Add corn flour, sugar, stir to dissolve.
Cook while stirring continuously, till transparent.
Add pineapple, cinnamon, cook further till thick.
Chill to set well, before using. To proceed:
Roll pastry with help of dry flour to dust, to 1/8-inch thickness.
Cut into 4-inch squares.
Place a spoonful of filling carefully at one corner, leaving the margin to seal.
Wet edge all around with a drop of water.
Fold free corner over filling, to form a triangle.
Press edges together with a fork or by hand.
Make sure filling does not come out.
Heat fat in a frying pan.
Drop in 2-3 triangles, frying till light golden, over medium-low flame.
Flip sides carefully to fry the other side.
Drain, and place on kitchen paper, to absorb excess fat.
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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