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Sheermal Turnover Pie By Chef Tejasvi Chandela

Tejasvi Chandela
Sheermal Turnover Pie is a new take on the traditional Kashmiri flatbread sheermal and minced pie. Chef Tejasvi Chandela shares the recipe in detail.

Serves

4

Cooking Time

18-20 Min

Meal Type

bread

Preparation Time

6-10 Min

Difficulty

MEDIUM

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INGREDIENTS

    • 3 cup all-purpose flour

    • 1/2 cup powdered sugar

    • 1 cup desiccated coconut

    • 1 tsp cardamom powder

    • 1 egg

    • 1 cup melted ghee

    • 1 tbsp dry yeast

    • 3/4 cup warm milk

    • 1/2 cup mawa

    • 3/4 tsp kewda water

    • mixed dry fruits

    • saffron water

PREPARATION

  1. 1

    Mix all-purpose flour, sugar, desiccated coconut, cardamom powder in a bowl.

  2. 2

    Add egg, melted ghee, dry yeast, warm milk, mawa, kewda water and mix.

  3. 3

    Knead the mixture into a dough and ferment it for 15 mins.

  4. 4

    Roll the dough into a flat sheet and cut circular discs using a cookie cutter.

  5. 5

    Place the disc on the baking tray. Place mixed dry fruits at the centre of the disc and top it with another dough disc. Seal the sides using a fork.

  6. 6

    Soak saffron stands in warm water. Apply some saffron water to the pies using a brush. Make cuts at the centre of the pie.

  7. 7

    Bake the turnover pies in a preheated oven at 180 C for 15-20 mins.

STEP BY STEP