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Saturday, May 08, 2010
For the Dough:
250 grams refined flour or maida, 50 grams butter, ½ teaspoon baking powder,1 teaspoon salt,1/2 kg oil for frying.
For the Filling:
250 grams minced meat (Beef or mutton), 2 teaspoons chilly powder, 2 medium size onions (chopped), 2 teaspoons chopped coriander leaves, salt to taste, 1 teaspoon ginger garlic paste.
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.
For preparing the filling, heat 1 tablespoon oil in a pan and sauté the onions lightly. Add the mince, chilly powder, ginger garlic paste, 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.