Pork Mince Curry Puffs

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Deep-Fry Recipe
Difficulty: Medium

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  • For the Dough:
  • 250 grams - refined flour or maida.
  • 50 grams - butter.
  • 1/2 tsp - baking powder.
  • 1 tsp - salt.
  • 1/2 kg - oil for frying.
  • For the Filling:
  • 1 kg - pork mince or boneless pork without fat 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 Pork Mince Curry Puffs

  • Sift the flour with a tsp 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 oil in a pan and saute the onions lightly.
  • Add the pork mince / pieces of pork, chilli powder, ginger paste, garlic paste, coriander leaves, green chillies and salt. Stir well.
  • Add a little water, cook on low heat till the pork is cooked and all the water dries up. Remove and keep aside to cool.
  • Now, take the prepared pastry dough onto a floured broad and roll out into a thin sheet.
  • Cut rounds of about 10 cm diameter with the saucer.
  • Put a little of the cooked mixture on one of the rounds and fold the ends over.
  • Seal the edges by dampening with the little water.
  • Prepare the puffs in this way till all the dough and meat is used up.
  • Heat oil for frying in a fairly deep pan till smoky.
  • Slowly drop in the puffs one by one (as many as the pan can hold).
  • Fry till crispy and brown on both sides.
  • Remove from the oil and drain.
  • Serve hot.