Braided Chicken Puffs


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!

Ingredients:

  • 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

Method:

  • 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.

Whole Wheat Chicken Kheema Samosa


chicken kheema samosa - noorsrecipes

Mummy would make samosas from scratch with some mouth-watering fillings. Chicken kheema is one of them. (Also, check Mutton kheema recipe).
Happiness is samosa 😊 Everyone’s favorite indulgence; samosas are a great snack that can instantly chase away the blues. Here’s the recipe. Do try it out!

Ingredients:

Chicken Kheema Stuffing:

  • Chicken Kheema / Ground chicken – 250 gms
  • Finely chopped onion – 1 medium sized
  • Finely chopped tomato – 1 small
  • Finely chopped green chillies – 2
  • Finely chopped coriander leaves – 2tbsp
  • Finely chopped dill leaves – 1 cup
  • Thinly sliced onion – 2 tbsp
  • Ginger garlic paste – 1tsp
  • Red chilli powder – 1 tsp
  • Coriander seeds crushed – 1 tsp
  • Cumin seeds crushed -1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – as required

Dough:

  • Maida / All-purpose flour – 2cups
  • Salt and water as required

Method:

Chicken Kheema Stuffing:

  • Heat a little oil in a Kadai. Add finely chopped onions and fry till golden brown
  • Add the ginger-garlic paste and fry till the raw smell goes
  • Add tomatoes and cook until soft
  • Add green chillies, all the powders, crushed coriander and cumin seeds and salt
  • Add the dill leaves and fry for 2 mins. Adding dill leaves gives a unique taste to your samosas
  • Now add the kheema and fry for some time
  • Cook on medium flame, stirring occasionally until the kheema is done
  • Add coriander leaves and fry for a few seconds
  • Remove from fire and keep it aside
  • You can add potatoes, peas or fenugreek leaves to the kheema as well if you like

Dough:

  • Add the flour and salt in a bowl
  • Mix water needed to make a stiff dough
  • Grease your hands with a little oil and knead the dough
  • Keep covered aside for 15 mins.

How to make the samosas:

  • Make small even sized balls from the dough
  • Roll it with a rolling pin into a thin circle
  • Cut the circle into 2 halves
  • Make a paste with 1 tbsp flour and 2 tbsp water. Apply it on all the sides
  • Bring both the ends of the semi-circle to form a cone
  • Hold the cone upside down and fill it. Then seal it completely
  • Continue the same with the remaining dough
  • Refrigerate for half an hour. This makes the samosas crispy
  • Heat oil in a Kadai for deep fry. Once the oil is hot, deep fry the samosas until they turn slightly golden brown on medium heat
  • Serve the hot crispy samosas with pudina chutney