Makes 20

Ingredients

250g puff pastry

For stuffing
100g fresh coconut
50g peanuts, roasted & husked
2 finely chopped green or red peppers
40g sesame seeds, roasted
1 tsp green chillies
1 tsp red chilli powder
1 tsp ginger paste
2 tsp fennel seeds
1/2 tsp black pepper powder
4 tbs fresh coriander chopped
Salt & sugar to taste

Preparations

- Coarsely grind peanuts, fennel and sesame seeds. Mix ingredients for stuffing.
- Roll out pastry into 6 mm thickness, cut into 5 cm squares.
- Take one square, place little stuffing in the centre, bring two opposite diagonal edges together and seal ends forming a triangle.
- Press edges with a fork to give a design.
- Bake at 335˚F for 15-20 mins until golden brown.
- Serve hot with chilli sauce and tomato ketchup.