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.