Spicy chicken puffs is a favorite tea time snack with my family. It tastes yummy with a piping hot cup of tea especially during the rainy season & in winter. Sometimes we pick up fresh savory puffs from the bakery for breakfast or whenever we have a craving for it. The choice is unlimited in the bakeries of Pune.
As I mentioned in my earlier post that puff pastry is not available easily & we have to create our own if we want to enjoy a special filling. So instead of the regular puff pastry, I make my own which I am comfortable with & is not very tedious. It is a well tried & tested recipe which has always been successful. I love it this way.. whenever I feel like having a unique fresh homemade flavor, I find the time & patience for it. Besides, each time it gets better in taste because I try out different fillings too.
I like it fried but you may bake it if you prefer. This crunchy munchy snack is perfect for any occasion. I’m happy to share this lovely recipe with all you lovely people who visit my blog .. Enjoy! J
250 gms. Chicken Mince
3 med. Onions (peeled & finely minced)
4 fresh Green Chillies (deseeded & minced)
1 large Red Tomato (blanched, peeled, deseeded & finely chopped)
2 tbsps. fresh Garlic (chopped)
1 tbsp. fresh Ginger (grated)
2 tbsps. Coriander pwd.
½ tsp. Sugar (optional)
2 tsps. Sugarcane Vinegar (or as per preference)
½ tsp. Turmeric pwd.
1 tsp. Red Chilli pwd.
¼ tsp. Garam Masala pwd.
2 tbsps. Ghee or Vegetable Oil
Salt to taste
A handful of fresh Coriander Leaves (chopped)
Method :
Heat ghee/oil in a wok/kadhai/ pan.
Add onions, chillies, ginger-garlic & saute till onions turn soft & translucent.
Then add turmeric pwd., chilli pwd., garam masala pwd., sugar & stir well.
Add tomatoes & cook till soft. Add mince & saute well.
Add a cup of water & vinegar & stir well.
Let it cook on low heat for about 30 mins.
When the mince is cooked, continue to stir till it is dry.
Adjust salt to taste.
Add coriander leaves & mix well.
Let the chicken mince filling cool.
Your filling is ready.
Ingredients for the Puff Pastry :
250 gms. Refined Flour (Maida)
30 gms. Rice Flour
30 gms Butter
45 gms. Ghee
Salt to taste
Oil for deep frying
To prepare the Puff :
Mix flour, a pinch of salt & ghee till it resembles bread crumbs.
Add enough water to bind to a smooth dough. Knead well.
Roll small portions of the dough into thin round discs like puris on a floured board.
For making each puff, you need three thin round discs.
Apply a little butter on one disc & sprinkle a little rice flour over it.
Place the second disc on the first one, again brush some butter on it & sprinkle rice flour on it.
Place the third disc but do not apply butter & rice flour on it.
Instead, place one tbsp. mince filling on the disc.
Seal the inside edges with a little water carefully.
Fold over diagonally to form a triangle.
Press the two edges a little inside the border.
Similarly, prepare all the puffs.
Deep fry in hot oil on a low heat till crisp.
Drain out the oil thoroughly with a slotted spoon & place on absorbent tissue paper.
Serve with your favorite green chutney & tomato sauce/ketchup.
