Mince Puffs
Ingredients
For the mince
- Mince – ½ kg
- Fenugreek leaves – ½ cup
- Ginger garlic paste – 1 Tbsp
- Onions – 2
- Green chillies – 4-5
- Turmeric powder – ¼ tsp
- Fresh ginger – 1 inch piece
- Salt – 1 tsp
- Oil – 2 Tbsp
- Water – 1 cup
- Lime juice – 1 Tbsp
For the Puff dough
- Maida/All purpose flour – 3 cups
- Oil/butter – ¼ cup
- Cold water – enough to form a firm dough
- Salt – ½ tsp
- Plain flour for dusting while rolling the puff pastry
- For deep frying
- Oil – Deep frying
Instructions
For the mince
- Wash the mince thoroughly and keep it aside to drain.
- Add 2 Tbsp of oil in a pressure cooker and heat it. To this add the fenugreek leaves and sauté for 30 seconds stirring continuously.
- Add the onions and sauté for a minute
- To this add the ginger garlic paste and sauté until the raw smell disappears. Stir occasionally.
- Now add the chopped green chillies and sauté for 10 seconds.
- Add the turmeric powder and salt at this time
- Add the chopped ginger to the frying ingredients.
- Then add the mince and mix thoroughly. Add the water. Cover the pressure cooker and allow it to cook for 5-6 whistles.
- Once the steam has been released, light the stove and dry the mince. At this stage add the lime juice. Allow the mince to dry until all the water evaporates and the bottom layer of the mince gets a little browned.
- Keep it aside to cool.
- Check for taste and add a little more salt if required (keep in mind that the pastry dough would also have salt).
For the puff dough
- In the meantime, sift the flour and empty it into a wide vessel. Add the salt. Make a well in the middle and add ¼ cup of oil that has been heated to a warm temperature. Mix the flour (taking care not to burn your fingers with the oil) into a crumbly state.
- Slowly add water little at a time and mix the flour into a firm dough. A satin like texture should form at the end of mixing.
- Smear a little oil on the dough at the end of mixing and cover it with a damp cloth.
- Keep it aside until you are ready to roll it out.
For puff pastry formation and filling
- Dust the rolling board with plain flour. Take a 2 balls (ping pong ball size) of dough and roll out each into a small circle. Smear one of the circles with a little oil and place the other circle on top of this one.
Sprinkle the rolling board again with a little flour and roll out the circles into a thin bigger circle. Cut out the extra dough from all sides to make it into a square/rectangle. Cut out equal rectangular pieces from this bigger piece. - Fill the center of the square with mince.
With the help of your finger draw a line of water around the edge and fold the opposite edge into it. Press it in with tines of a fork or your finger to close the puff. - Deep fry in hot oil.
Notes
Unconsumed puffs should be stored in a well-sealed container in the refrigerator. Before consuming it, heat it up in a microwave oven. The recipes seem lengthy in explanation, but it is fairly doable.
