Traditional Parsi Pastry
         KHAJOOR-NI GHARI
         (Date turnovers)
        
         For date mixture:
         9 oz. dates, seeded
         1/2 tbs. shortening
         1/2 tbs. sugar
         tsp. cardamom and nutmeg powder
         1/2 tsp. vanilla essence
        
         For pastry:
         3/4 cup flour
         1/3 tsp. salt
         1/4 tsp. baking powder
         1/2 tbs. shortening
         vegetable oil for frying
        
         Date mixture:
         Pass dates through mincer . Heat shortening and add sugar. When
         sugar has melted add dates and cook till dates are fried and sticky
         and mixture is soft. Add cardamom and nutmeg powder and vanilla
         essence. Blend well and allow mixture to cool.
        
         Pastry:
         Sift flour, salt and baking powder. Add shortening and blend well.
         Add gradually about 4 tbs. water and make into a soft dough,
         kneading for 15 minutes. (When pressed with finger dough should
         spring back). Divide dough and date mixture each into 5 portions.
         Take one portion of dough and make into a small round about 3
         inches in diameter. Place one portion of date mixture in center of
         round and spread out to 1/2 inch from edge of round. Turn the round
         into a ball pinching the edges together to seal in the date
         mixture. Flatten ball gently and roll into thin round 4 1/2 inches in
         diameter. Do the same with remaining portions. Pour oil in a
         frying pan to a depth of 3/4 inchs and heat to medium hot. Place
         one ghari in it and fry gently till one side is golden brown. Ladle
         oil over the top while it is frying. Turn over and fry till second
         side is golden brown. Remove from pan and fry others similarly.
        
         Serves 5.
        
         Variations: Try other pie fillings, minced meat, sweet potato
         filling etc.