Tangy Heat Fusion: Pineapple Jalapeño Poppers Recipe
Indulge in a tantalizing culinary adventure with our Pineapple Jalapeño Poppers recipe! This vibrant fusion of sweet and spicy flavors promises to elevate your appetizer game to new heights. Each bite is a delightful symphony of contrasting tastes and textures that will leave your taste buds craving for more.
Here is a delicious Pineapple Jalapeño Poppers recipe which is vibrant fusion of sweet and spicy flavors promises to elevate your appetizer game to new heights. Each bite is a delightful symphony of contrasting tastes and textures that will leave your taste buds craving for more.
Once assembled, these poppers are lovingly coated in a crisp, golden crust, adding a satisfying crunch to every bite. Whether you're hosting a backyard barbecue or a cozy gathering with friends, these Pineapple Jalapeño Poppers are sure to steal the spotlight and become the talk of the town.
Serve the Pineapple Jalapeño Poppers up with a zesty dipping sauce or alongside your favorite refreshing beverages for the ultimate taste sensation.
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20 M
45 M
65 M
25 small pieces
Ingredients
-
For the outer layer
- 1 cup All Purpose Flour (Maida)
- 1 tablespoon Sooji (Semolina/ Rava)
- Salt , to taste
- 2 tablespoons Oil
- Water , lukewarm, as needed For The Stuffing
- 1/2 cup Pineapple , finely chopped
- 1/4 cup Pickled Jalapenos , finely chopped
- 3 Potatoes (Aloo) , boiled and finely chopped
- 1/4 cup Cheddar cheese , grated
- 2 teaspoons Chaat Masala Powder
- Salt , to taste Sweet Chilli Garlic Dip
- 2 tablespoon Honey
- 2 tablespoons Chilli Flakes
- 6 cloves Garlic , finely chopped
- 1 tablespoon Lemon juice
- Salt , to taste
- 1 teaspoon Sesame (Gingelly) Oil
How to make Tangy Heat Fusion: Pineapple Jalapeño Poppers Recipe
To begin the preparation of Pineapple Jalapeño Poppers, mix all the ingredients mentioned for the outer layer, and make a soft dough.
Cover the dough and set it aside at least for fifteen minutes.
In a pan, add 2 teaspoons of oil and add the pineapple and jalapenos.
Saute till the pineapple turns soft.
Add the potatoes and saute for 2 minutes. Add required salt, chaat masala and make sure all the ingredients are mixed well.
Make small balls out of the dough and roll them into a circle.
Spoon 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.
Preheat 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.
Once golden brown and crisp, drain the pineapple jalapeño poppers from the oil and place it over paper towels. Insert a toothpick on one end.
For 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.
Serve the Pineapple Jalapeño Poppers hot with the honey chilli dip as an appetizer for parties.
