Barley flour – 10g
Refined Wheat Flour (Maida) – 100g for rolling bread
Curd – 20g 20g = 40g
Roasted capsicum – 2
Boiled Pasta – 10g
Butter – 1/4 teaspoon
Canola Oil for frying
Pitted Black Olives – 30g
Boiled Sweet Corn – 30g
Grated Cheese – 30g
Raisins – 12-15
Garlic – 2-3 cloves
Chilli flakes – ½ teaspoon
Dry Parsley – ½ teaspoon
Dry Thyme – 1 pinch
Dry Rosemary – 1 pinch
Basil leaves – 10 -15 leaves
Olive oil – 1 teaspoon
Salt to taste
1. Heat olive oil. Sauté chopped garlic and basil leaves in it.
2. Saute coarsely crushed sweet corns and olives in it. Add cheese. Add spices and salt. The filling is ready.
3. Mix half quantity of curd and barley flour. Leave it overnight to ferment.
4. Remove the skin of roasted capsicum it will easily peel off if the oil is applied on the outer surface of capsicum before roasting. Grind it along with the remaining amount of curd.
5. Take the refined wheat flour in a bowl. Add butter and salt to it. Rub it nicely in the flour. Knead the dough using fermented barley flour and capsicum blend.
6. Make small balls of dough. With the help of rolling pin, roll it more lengthwise then width wise. Place the rolled out dough on the triangular mould.
7. Place the filling in the lower part or base portion. Move the wet finger very lightly on the three sides of the mould so that it seals well and the filling doesn’t come out. Do not fill it too much that it touches the sides of the mould. It should be sealed properly else it will mess while frying.
8. Flip the top end over the bottom one. Press it gently. Trim off the extra dough from the edges and mix it in the rest of the dough. Open the mould and very gently take out the stuffed triangular piece.
9. Deep fry them in oil till golden brown. Take them out on the paper so that paper absorbs extra oil.