Patties (DVC)

by Tarla Dalal

Added to 21 cookbooks
This recipe has been viewed 1240 times

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Ingredients

For the patties
225 gms plain flour (maida)
1 tbsp margarine or ghee without grain
115 gms margarine or ghee without grain
1/4 tsp salt
plain flour (maida) for rolling
a little ghee for brushing

Method

Sieve the flour.
Rub 1 tablespoon of margarine very well into the four.
Make a well in the centre. Add the salt in this well and pour a little ice-cold water on top.
Make a soft doughby adding some more ice-cold water.
Knead the dough for 2 minutes.
Keep the dough under a cloth for 10 minutes.
Roll out the dough with the help of a little flour to a rectangular shape. Brush away the extra flour.
Apply the remaining 115 grams of margarine leaving aside a strip of 12 mm. (1/2") width all around.
Divide the dough into 4 imaginary equal parts.
Fold part no. 1 on the left on part no.2.
Next fold part no.4 on the tright on part no.3.
Next fold part no.3 on part no.2.
Sprinkle plenty of flour on a tray. Put the rolled dough over it and sprinkle flour again. Cover with a cloth.
Chill the dough in the freezer compartment of a refrigerator over the ice tray for 30 minutes.
Remove from the refrigerator and roll out to a rectangular shape.
Divide the dough into 3 imaginary equal parts,
Fold part no. 1 on the left on part no.2 and fold part no.3 on the right on part no.2.
Chill the dough in the freezer compartment of a refrigerator over the ice tray for 15 minutes.
Repeat steps 15,16 and 17.
Roll out the dough to about 6 mm. (1/4") thickness in the shape of a rectangle.
Cut into squares.
Put a little stuffing in the centre of each square and make a shape of a triangle out of it by pressing together two opposite diagonal corners.
Arrange on a baking dish. Brush with ghee.
Bake in a hot oven at 450° F for 15 minutes. Reduce the temperature to 350°F and bake for a further 10 minutes.
Serve hot.