| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Indian |
Desserts, Indian, Vegan, Vegetarian |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Flour, all purpose |
| 1 |
pn |
Salt |
| 1 |
pn |
Baking soda |
| 6 |
T |
Butter/oleo |
| 1/2 |
c |
Water |
| 1/2 |
c |
Coconut, fresh and shredded |
| 2 |
T |
Almonds, blanched |
| 1 |
c |
Cream of wheat |
| 1 |
c |
Sugar |
| 10 |
|
Cordamom pods |
| 2 |
T |
Raisins |
|
|
Vegetable oil for deep fryng |
INSTRUCTIONS
Sift flour, salt and baking soda together. Rub in 2 tb butter/oleo.
Prepare a stiff dough with some water, about 1/2 cup. Set aside. To
prepare the pastry filling, heat remaining butter/oleo in a skillet.
Add coconut, almonds and cream of wheat. Cook until mixture is
golden. Remove seeds from the 10 cardamom pods. Add sugar, cardamom
seeds and raisins. Cook until sugar is completely dissolved, about 5
to 7 mins. Divide dough into 12 equal portions. Roll each portion
into a 4-in round. Place some filling on half of the round, leaving
1/4 inch border around the edge. Fold the other half over the mixture
and seal edges completely. Heat vegetables oil for deep frying. Fry
the pasteries until golden. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/20indian.zip
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