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:
½ kg Mince or Boneless meat without fat cut into tiny pieces
2 teaspoons chilly powder
2 medium size onions (chopped)
2 teaspoons chopped coriander leaves
Salt to taste
½ teaspoon ginger paste
½ teaspoon garlic paste
2 green chillies chopped
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 1 tablespoon oil in a pan and sauté the onions lightly. Add the Mince, chillie powder, ginger paste, garlic paste, coriander leaves, green chillies and salt. Stir well. Add a little water and cook on low heat till the pork 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 of the cooked mixture 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 chicken 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