Chicken Mince Puffs

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • For the dough: 250 g - refined flour or maida
  • 50 g - butter
  • 1/2 tsp - baking powder
  • 1 tsp - salt
  • 1/2 kg - oil for frying
  • For the filling: 1/2 kg - chicken mince or boneless chicken cut into tiny pieces
  • 2 tsp - chilli powder
  • 2 - medium-sized onions, chopped
  • 2 tsp - chopped coriander leaves
  • salt to taste
  • 1/2 tsp - ginger paste
  • 1/2 tsp - garlic paste
  • 2 - green chillies, chopped

How to Make Chicken Mince Puffs

  • Sift the flour with a tsp of of salt and baking powder.
  • Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside.
  • Heat 1 tbsp of oil in a pan and saute the onions lightly.
  • Add the chicken, chilli powder, ginger paste, garlic paste, coriander leaves, green chillies and salt. Stir well.
  • Add a little water if necessary and cook on low heat until the chicken is cooked and all the water dries up. Remove and keep aside to cool.
  • Take the prepared pastry dough onto a floured board and roll out into a thin sheet.
  • Cut rounds of about 10 cm diametre with the saucer.
  • Put a little of the cooked chicken on one of the rounds and fold the other half over.
  • Seal the edges by dampening it with a little water.
  • Prepare the puffs in this way until all the dough and chicken is used up.
  • Make indents with the fork all around the edges of each puff.
  • Heat oil in a deep pan until smoky.
  • Slowly drop the puffs one by one. Fry until crispy and brown on both sides.
  • Remove from the oil and drain.
  • Serve hot with tomato sauce.
  • Recipe Courtesy: Anglo-Indian Recipes