Ingredients:

• For dough:
• Maida – 2 cups
• Oil – 1 tbsp
• Salt – 1/2 tsp
• Water to mix
• For filling:
• Kheema (minced mutton) – 1 cup, cooked
• Onions – 1 cup, chopped
• Tomato – 1 cup, chopped
• Grated Coconut – 1/4 cup
• Coriander leaves – 1/2 cup
• Chilli powder – 1 tsp
• Pepper – 1 tsp
• Cumin – 3/4 tsp
• Fennel – 1/2 tsp
• Mustard- 1/2 tsp
• Cloves – 3
• Cinnamon – 1 piece
• Ginger – 2 cm
• Oil – 3 tbsp
• Sugar – 1 tsp
• Oil to fry
• Salt to taste
• For spread: 2 tbsp – maida, 2 tbsp – dalda

Method:

1. For dough: Mix maida with oil, salt and water and make a dough and keep covered.
2. For Filling: Grind chilli powder, pepper, cumin, fennel, mustard, cloves, cinnamon and ginger to a paste.
3. Heat oil in a frying pan and add sugar.
4. When it turns brown, add 3/4 of chopped onions.
5. Fry well, add masala paste and fry for 1 minute.
6. Add half the chopped tomatoes, fry well.
7. Add kheema, salt, coconut and coriander leaves.
8. Mix well and remove from fire.
9. Divide dough into 12 parts.
10. Roll out each part into a round.
11. Place 4 rounds one over another, spreading the maida paste between the layers.
12. Cut into 4 triangles.
13. Roll out each triangle like a chapatti.
14. Place some filling on one chapatti.
15. Top with some chopped tomato, onion.
16. Moisten the edges with water and cover with another chapatti.
17. Use all the dough and filling.
18. Heat oil for deep frying and fry the puffs till golden brown in moderately hot oil.
19. Cut each puff into 2 and serve hot with tomato sauce.