• Amita Garg

Pop Tarts for Fasting


Little sweet little tangy filled with sweet potato paste.I am sure you will love these Pop-Tarts for any fast. The outer covering is made with Kuttu Flour and a sweet potato mix, spices and dry fruits is used for stuffing.The sweet stuffing makes it so delicious. We serve this sweet tart with tangy green chutney.

You can also make it as a snack on any occasion.

Ingredients-

For Crust- Kuttu Flour-1 cup Potato boiled and mashed-2 Butter -1 tab Sp Salt -1/4 tsp Cumin seeds-1/4 tsp.

For Filling- Sweet Potato boiled and mashed-2 Sugar- 1 or 2 tsp. Nutmeg powder-a pinch Mix nuts finely chopped -2 tsp. Green cardamom Powder-1/2 tsp.

Method- For Filling- 1.In a pan heat 2 tab Sp. Ghee add mashed sweet potato. 2.Stir well and saute for 5 minutes. Add sugar saute for 3-4 minutes. 3.Add cardamom powder and chopped nuts, saute for another 2 minutes. 4.Cool Down.

For Crust-

1. In a bowl mix Kuttu flour, mashed potato, salt cumin seeds, nutmeg powder and butter, mix well. 2 .Add little water if required and knead well until the dough comes together.

How to Make- 3 .Divide the dough in half, roll out one part of dough in between plastic sheet to reduce cracking. 4. Using a sharp knife, cut into small rectangles. 5 .Place 1/4 tsp filling on one piece and cover with another rectangle. 6.Using your fingers, press around the seams of the dough to make sure they are sealed. 7.Press edges with fork. 8.Refrigerate for 15 minutes. 9.Transfer the rectangles to a baking tray lined with parchment paper. 10.Preheat the oven to 180 degree. 11.Bake for 10 minutes, or until lightly browned. 12.Serve hot with green chutney.

Tip-

You can take any upvas flour like, singadha flour, sabudana flour etc.

Step By Step Recipe of Pop Tarts-

For Filling-

In a pan heat 2 tab Sp. Ghee add mashed sweet potato. 2.Stir well and saute for 5 minutes. Add sugar saute for 3-4 minutes. Add cardamom powder and chopped nuts, saute for another 2 minutes. 4.Cool Down.

For Crust-In a bowl mix Kuttu flour, mashed potato, salt cumin seeds, nutmeg powder and butter, mix well. Add little water if required and knead well until the dough comes together. Divide the dough in half, roll out one part of dough in between plastic sheet to reduce cracking.

Using a sharp knife, cut into small rectangles. Place 1/4 tsp filling on one piece and cover with another rectangle. Using your fingers, press around the seams of the dough to make sure they are sealed. Press edges with fork.

Refrigerate for 15 minutes. Transfer the rectangles to a baking tray lined with parchment paper. Preheat the oven to 180 degree. Bake for 10 minutes, or until lightly browned. Serve hot with green chutney.








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