When East meets West Puff Pastry Becomes Pati Shapta #TwistinTaste #fusionfood

Happy Makar Sankranti, Bihu, Pongal and Lohri everyone. Well, India truly is the country of Diversities. In Eastern and Western India People are celebrating Makara Sankranti where in North West People are celebrating Bihu. In Northern Part Lohri is getting celebrated and in South India it is the time for Pongal. Hence, I thought of giving some twist to our tastebuds by trying some fusion in the food. We all know Pithey puli is very famous in Bengal and Soan Papri is a popular sweet in Western India. Among different types of pithey puli Pati Shapta (wrapped pithey) has been extremely popular. However I personally like pastry more than Pati shapta. So, I had these few things in mind when I decided to make something different on this Makar Sankranti.

Ingredients for Filling-

• 1 tbsp Jaggery
• 1 tbsp milk
• 2 cups crushed soan papdi

Ingredients for Pastry-

• 300 gm Flour
• 300 gm butter (room temperature) + 2 tsp melted butter
• 1 cup chilled water
• Oil for frying

Method for filling-

• In a non stick pan heat the jaggery. When melted add the milk and crush soan papdi till you get the brown, mushy and chewy mixture. Keep it in the fridge to cool down.

Method for Pastry-

• Mix the flour and butter. When mixed properly make a hole in the middle and add some chilled water. Keep kneading till you get an even dough. Keep it in the refrigerator for 10 minutes.
• After 10 minutes, make small dough and roll them using the rolling pin and make squares not round. Also, do not add any oil here.

Assemble your pastry- 

• Place the feeling in the middle of the square and fold from the corners. This way you will make small moneybag pastries.
• You can also add the filling in the middle and wrap it from both sides. It will look like Pati shapta.
• Brush them with the melted butter. 
• Heat vegetable oil in a frying pan. Fry till it becomes brown in both side.
• Enjoy.