top of page

Chicken Keema Puff Recipe

Prep Time:

10 Minutes

Cook Time:

30 Minutes

Serves:

8 Servings

Level:

Intermediate

About the Recipe

Puffs pastry is a popular and easy way to spice up evenings or a party. Its easy to prepare and is loved by kids too as the crisy layers just add those cruch in each bite. Pair it with sweet chilli oil or mint and coriander chutney or even ketchup and enjoy the delectable side dish you just prepared! Lets check out the ingredients and how to prepare it with the step by step method.

Ingredients

Ingredients:


  • 500gms - Keema or minced meat ( any meat of your choice, I prefer chicken )

  • 1 red large onion finely chopped

  • 1 green bell pepper or capsicum

  • 1 tsp ginger garlic paste

  • 1 tsp of red chili powder

  • ½ tsp turmeric powder

  • ½ tsp of cumin powder

  • 1.5 tsp of coriander powder

  • ¾ tsp of garam masala powder

  • 1 tsp chat masala powder

  • ½ tsp anardana powder

  • Salt to taste

  • 1 tsp fresh coriander leaves

  • Pastry sheets ( store bought or homemade) 

  • 1 Egg

  • Oil for cooking

Preparation


Preparation


Step 1: Heat oil in a pan, add the onions and saute till golden brown. 


Step 2: Once the onions are golden brown, add the spices ( mentioned above) and let it cook on low flame. Add a dash of water and let the spices or masala cook for 2-3 min while stirring continuously. Once the raw smell of spices disappears, add the ginger garlic paste and saute again for 2 min until the raw smell disappears and everything is well combined.

 

Step 3: Now add the minced chicken and cook on low to medium with 4 tsp of water.

Step 4: Cook the chicken, make sure there are no lumps, mix well and cook till the chicken is cooked, 


Step 5 Now add the capsicum and cook for about 5-7 min on medium heat. Now cook through and make sure the water has evaporated. If you see water even after the chicken has cooked, cook the chicken on high flame with the lid open for about 2 min, while stirring making sure it doesn't burn. 


Step 6: Cool the chicken mixture completely


Step 7: Take the pastry sheets, and cut them in a square shape. Now take the cooled chicken mixture about 1.5 tsp and place it in the center of the sheet. 


Step 8: Now take the other pastry sheet and cover the previous one. Crimp the edges using a fork (this further seals the puffs) and poke a few holes on top.


Step 9: Complete the remaining pastry sheets in similar way.


Step 10: Now take an egg, and whisk it. Brush the top of the pastry with the egg wash for a golden glow once it's baked.


Oven method: 


Preheat the oven at 360F or 180C. This ensures the heat is optimal when we are ready to bake the pastry.


Step 9: Take a baking tray and add a parchment paper. Now add the pastry to the tray, not overcrowding the tray since the pastry will need room to puff up. 


Step 10: Bake it for 12 minutes at  360F or 180C. 


Step 11: Remove the pastry from the tray and place it on a cooling rack. 


Serve it while its still warm with your favorite dipping sauce ( I prefer mint coriander dip)  or regular ketchup should also be good!


Enjoy!!!



bottom of page