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Ingredients:
For crust:3 cups plain flour
1 tsp. baking soda
3/4 cup cold butter
1/2 tsp. salt
4 tbsp. cold waterFor filling:
1 can pineapple
2 tbsp. sugar
1/4 tsp. salt
1 tbsp. cornflour
1 pinch cinnamon powderOthers:
Fat (ghee or dalda) for deep fryingMethod:
For crust:
- Sieve together flour, salt, baking soda.
- Cut butter in flour with knife.
- Rub in with fork or with fingers till mixture is crumbly.
- Add enough water to make a stiff dough.
- Wrap in plastic, keep in refrigerator till required.
For filling:
- Drain pineapple, crush coarsely, save liquid.
- Measure out half cup liquid, if required add water.
- Add cornflour, 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" thickness.
- Cut into 4" squares.
- Place a spoonful of filling carefully at one corner, leaving 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 of by hand.
- Make sure no filling oozes out.
- Heat fat in frying pan, till hot.
- Let in 2-3 triangles, frying till light golden, over medium-low flame.
- Flip sides carefully, fry other side.
- Drain, place of kitchen paper, to absorb excess fat.
- Cut into 2 halves, serve hot as is, or with vanilla icecream alongside.
Variation: Fillings of apple, grapes, peaches, plums, etc. may also be used similarly.
Making time: 45 minutes
Makes: 20 triangles, approx.
Shelflife: 2-3 days
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