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Chicken Mince Puffs Recipe

Chicken Mince Puffs is a popular Anglo-Indian Snacks
Author :
 
On :
Thursday, 27 July, 2017
Category :
Kid-Friendly Recipe
Course :
Snacks Recipe
Cuisine :
Anglo-Indian Recipe
Technique :
Deep-Fry Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Take a look at more Snacks Recipes. You may also want to try Healthy Potato and Corn Rolls, Best Guava Chaat, Easy Tuna Puffs

Ingredients

  • 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:

    1. Sift the flour with a tsp of of salt and baking powder.
    2. Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside.
    3. Heat 1 tbsp of oil in a pan and saute the onions lightly.
    4. Add the chicken, chilli powder, ginger paste, garlic paste, coriander leaves, green chillies and salt. Stir well.
    5. 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.
    6. Take the prepared pastry dough onto a floured board and roll out into a thin sheet.
    7. Cut rounds of about 10 cm diametre with the saucer.
    8. Put a little of the cooked chicken on one of the rounds and fold the other half over.
    9. Seal the edges by dampening it with a little water.
    10. Prepare the puffs in this way until all the dough and chicken is used up.
    11. Make indents with the fork all around the edges of each puff.
    12. Heat oil in a deep pan until smoky.
    13. Slowly drop the puffs one by one. Fry until crispy and brown on both sides.
    14. Remove from the oil and drain.
    15. Serve hot with tomato sauce.
    16. Recipe Courtesy: Anglo-Indian Recipes




     

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