Weekends are perfect for baking! Why not try our ‘Braided Chicken Puffs’ recipe?
A ‘twist’ on the classic puffs, Braided Chicken Puffs is great to go with your evening snacks. We dare you to eat just one!
- Chicken Kheema / ground chicken – 1 cup
- Pastry sheets – 1 packet
- Finely chopped onion – 1 medium-sized
- Finely chopped tomato – 1 small
- Finely chopped green chilies – 2
- Finely chopped coriander leaves / cilantro – 2tbsp
- Ginger garlic paste – 1tsp
- Red chilli powder – 1 tsp
- Coriander powder – 1/2 tsp
- Cumin powder – 1/2 tsp
- Black pepper powder – 1/2 tsp
- Garam masala powder – 1/4 tsp
- Turmeric powder – 1/4 tsp
- Salt – as required
- Melted butter for brushing – 3-4 tbsp
- Remove the pastry sheets from the freezer and allow to thaw as per the instructions on the packet.
- Heat a little oil in a Kadai/ wok. Add the finely chopped onions and fry till golden brown.
- Add the ginger garlic paste and fry till the raw smell goes.
- Add the tomatoes and cook until soft.
- Add the green chilies and all the powders, including salt.
- Add the kheema and fry for some time.
- Cook on medium flame, stirring occasionally until the kheema is done.
- Add the finely chopped coriander leaves and fry for a few seconds.
- Remove from fire and keep it aside.
- Preheat the oven at 350 degrees Fahrenheit or 180 degrees Celsius.
- Unfold the pastry sheet and lay it flat on a baking tray with parchment paper. Pastry sheet has 3 folds. Fill with the Kheema mixture in the middle. Leave an inch gap at the top and bottom. Cut the sides of the pastry sheet 1 inch shorter on both sides.
- Now cut 1 inch sections from the center out. To start braiding, Criss-cross the cuts from the sides over the filling.
- Apply butter or you can even do an egg wash.
- Add some sesame seeds on top.
- Allow it to bake for half an hour. Half way through cooking, brush some more butter on top.
- Remove from oven and leave aside for 5 mins.
- Cut them and enjoy these crispy, spicy and braided chicken puffs when it’s hot.