3 cups refined flour / maida
½ kg boneless chicken
2 onions chopped
2 teaspoons pepper powder
50 grams butter
½ teaspoon baking powder
1/2 kg oil for frying
Salt to taste
1teaspoon chillie powder
2 teaspoons chopped coriander leaves
1 teaspoon chopped ginger
Sift the flour with a teaspoon 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 tablespoons oil in a pan and sauté the chopped ginger and onions lightly. Add the mince, chillie powder, pepper powder, coriander leaves and salt. Stir well and cook on low heat till the mince is cooked and all the water dries up. Remove and keep aside to cool. Now take the prepared pastry dough onto a floured board and rollout into a thin sheet. Cut rounds of about 10 cm diameter with a saucer. Put a little mince on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water. Prepare the puffs in this way till all the dough and mince is used up.
Heat oil for frying in a fairly deep pan till smoky. Slowly drop in the puffs one by one (as many as the pan can hold). Fry till crisp and brown on both sides. Remove from the oil and drain. Serve hot
NO COPYING ALLOWED FROM THIS SITE
All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law