Tangy Heat Fusion: Pineapple Jalapeño Poppers Recipe

Name: Tangy Heat Fusion: Pineapple Jalapeño Poppers Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 25
Cuisine: Mexican
Ingredients: 1 cup All-Purpose Flour (1 cup All Purpose Flour (Maida)); 1 tbsp Semolina (1 tablespoon Sooji (Semolina/ Rava)); 0 pieces Table Salt (Salt to taste + Salt to taste + Salt to taste); 2 tbsp Vegetable Oil (2 tablespoons Oil); 0 pieces Water (Water lukewarm, as needed); ½ cup Pineapple (1/2 cup Pineapple finely chopped); ¼ cup Jalapeño (1/4 cup Pickled Jalapenos finely chopped); 3 pieces White Potatoes (3 Potatoes (Aloo) boiled and finely chopped); ¼ cup Cheddar Cheese (1/4 cup Cheddar cheese grated); 2 tsp Chaat masala (2 teaspoons Chaat Masala Powder); 2 tbsp Honey (2 tablespoon Honey); 6 cloves Garlic (6 cloves Garlic finely chopped); 1 tbsp Lemon Juice (1 tablespoon Lemon juice); 1 tsp Sesame Oil (1 teaspoon Sesame (Gingelly) Oil)

Tangy Heat Fusion: Pineapple Jalapeño Poppers Recipe - Continental Party Appetizer & Starter Recipes (Mexican)

65 minMexican

Servings25

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Pescatarian
Halal
Egg Free

Steps

1To begin the preparation of Pineapple Jalapeño Poppers, mix all the ingredients mentioned for the outer layer, and make a soft dough.
2Cover the dough and set it aside at least for fifteen minutes.
3In a pan, add 2 teaspoons of oil and add the pineapple and jalapenos.
4Saute till the pineapple turns soft.
5Add the potatoes and saute for 2 minutes. Add required salt, chaat masala and make sure all the ingredients are mixed well.
6Make small balls out of the dough and roll them into a circle.
7Spoon the pineapple jalapeño filling in the center of the dough and add some cheese on top and close the ends so that it forms a bite size ball (like making for aloo paratha). Prepare the same way for the remaining portions of the dough and filling.
8Preheat oil for deep-frying in a kadai. Add these pineapple jalapeño poppers gradually a few at a time and deep fry in oil until golden brown and crisp. Ensure you deep fry on medium heat the crust gets well cooked.
9Once golden brown and crisp, drain the pineapple jalapeño poppers from the oil and place it over paper towels. Insert a toothpick on one end.
10For the dip, whisk the honey, oil, chilli flakes, garlic, salt and lemon juice until well combined and allow it to rest and marinate for about about 30 to 40 minutes.
11Serve the Pineapple Jalapeño Poppers hot with the honey chilli dip as an appetizer for parties.