|Flour||1 3⁄4 Cup (28 tbs), sifted|
|Butter||3 Tablespoon, melted|
|Yoghurt||1⁄3 Cup (5.33 tbs)|
|Fat||(for deep frying)|
Sift the flour and salt into a bowl; stir in the butter and yoghurt.
Knead gently until a dough is formed.
Cover with a bowl and let stand 30 minutes.
Roll out as thin as possible and cut into 4-inch squares.
Place a heaping teaspoon of the filling on each and fold over into triangles.
Seal the edges with cold water.
Heat the fat to 375Â° and fry a few at a time until browned.
Drain and keep hot while preparing the balance.