Recipe: Triangular chicken puff pastry

A light and airy appetiser for your next tea party


PHOTO: HUBA AKBAR



Method

For the dough:

•  Sieve the flour along with salt and add oil to it.

•  Pour in a little water and knead to form dough. You may even use a stand mixer if you please.

•  Once the dough is ready, divide it into about 12 or 14 medium-sized pieces.

•  Roll each piece of dough into a ball and cover it with oil and flour.

•  Roll each ball into medium-sized circles that are neither too thick nor thin in consistency. 

For the chicken filling:

•  Chop all the ingredients and place them in a small bowl.

•  Add some flour, egg and olive oil to the mix to create a sticky paste.

•  Apply small portions of the paste to each piece of dough, focusing on the corners and edges. This will act as an adhesive and bind the dough together.

•  Once the dough is ready, begin filling each piece with the chicken batter. Top it off with some fresh coriander.

•  Seal each piece securely, making sure all the air seeps out.

•  Deep fry the triangles and serve with cold chutney. Your dish is now ready!

Tamarind (Imli) Chutney

Simple yet delicious, this tamarind chutney is sure to be the ideal condiment to your finger foods. Whether it is spring rolls or samosa, the tangy fruit tastes great with everything and adds an extra zest to the dish. Read on to find out how you can prepare the perfect tamarind chutney right at home!



Ingredients

Tamarind 1/2 cup

Jaggery (gurr) 3/4 cup

Red chili powder 1 tsp

Cumin powder 1 tsp

Water 1 and 1/2 cups

Black salt (kaala namak)1/4 tsp

Salt

Method

•  To prepare the chutney, begin by removing all the seeds from the tamarind and boiling it in warm water for about eight to 10 minutes. If you do not wish to boil, simply soak it in regular water for 30 minutes. The tamarind should be soft by the end, regardless of the method used.

•  Once it has cooled down, prepare the pulp by crushing the tamarind either by hand, spoon or an electric mixer.

•  Transfer the pulp to a medium-sized saucepan and add the jaggery, boiling the mixture until the latter has dissolved completely. This must be done on medium flame.

•  Add the red chili powder, cumin powder, salt and black salt in and mix thoroughly. If you wish for sweet chutney, increase the amount of jaggery added until your desired taste is achieved.

•  Turn the flame off and allow the chutney to cool at room temperature.

•  Tamarind chutney tastes best when it is chilled so try and serve it straight from the refridgerator if possible.

Published in The Express Tribune, Ms T, November 15th, 2015.

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