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Pork Mince Curry Puffs Recipe

Pork Mince Curry Puffs is a popular Anglo-Indian Snack
Author :
On :
Thursday, 17 April, 2014
Category :
Non-Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Anglo-Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


  • 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:

    1. Sift the flour with a tsp 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 oil in a pan and saute the onions lightly.
    4. Add the pork mince / pieces of pork, chilli powder, ginger paste, garlic paste, coriander leaves, green chillies and salt. Stir well.
    5. 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.
    6. Now, take the prepared pastry dough onto a floured broad and roll out into a thin sheet.
    7. Cut rounds of about 10 cm diameter with the saucer.
    8. Put a little of the cooked mixture on one of the rounds and fold the ends over.
    9. Seal the edges by dampening with the little water.
    10. Prepare the puffs in this way till all the dough and meat is used up.
    11. Heat oil for frying in a fairly deep pan till smoky.
    12. Slowly drop in the puffs one by one (as many as the pan can hold).
    13. Fry till crispy and brown on both sides.
    14. Remove from the oil and drain.
    15. Serve hot.


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