• 3 cups – Maida
• 1/2 kg – boneless chicken, minced
• 2 – onions, chopped
• 2 tsp – pepper powder
• 50 g – Butter
• 1/2 tsp – baking powder
• 1/2 kg – oil for frying
• salt to taste
• 1 tsp – chilli powder
• 2 tsp – coriander leaves, chopped
• 1 tsp – ginger, chopped
- Sift the flour with 1 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 2 tbsp of oil in a pan and saute the chopped ginger and onions lightly.
- Add the minced chicken, chilli powder, pepper powder, coriander leaves and salt. Stir well and cook on low heat until the minced chicken is cooked and the water dries up. Keep aside to cool.
- Take the dough onto a floured board and roll out into a thin sheet. Cut rounds about 10 cm in diametre with a saucer.
- Put a little minced chicken on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water.
- Prepare the puffs.
- Heat oil in a fairly deep pan until smoky.
- Deep fry the puffs until crisp and brown on both sides. Remove from the oil and drain.
- Serve hot.
- Recipe Courtesy: Anglo-Indian Recipes
Recipe courtesy of Bridget White