Ingredients:

• For Stuffing:
• 1/2 loaf – bread core
• 200 g – lamb mince
• 2 – small Onions
• 1 tsp each – Ginger & Garlic paste
• 2-3 – green chillies, chopped
• a pinch each of cinnamon, Clove & Turmeric powder;
• Oil & Salt as required.
• For Dough:
• prepare as for poori (preferably with Maida flour)

Method:

1. Heat oil, slice bread slices into 1/2 inch pieces and fry till crisp.
2. Remove and drain on a tissue paper.
3. Add some more oil if required, and add thinly sliced onions and fry till golden pink.
4. Add cinnamon, turmeric and clove powder, ginger-garlic paste, chopped chillies and fry well.
5. Add mince and salt, and fry till done.
6. Remove from heat and allow to cool.
7. Make small puris, add the fried bread slices to the mince mixture and place 2 tsp of this mix on the puris
8. Fold in a semi-circle and stick firmly by pressing on the sides or giving a curved roll on the sides so that the stuffing doesn’t come out.
9. Heat oil in a pan and add the puris one by one and fry till golden brown.
10. Remove and serve hot with tomato ketchup and mint chutney.

Recipe courtesy of Annie Priya