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Kheema Puff

July 9, 2010

Kheema Puff

You will need:
1/2 kg minced meat (you can use any meat you prefer for this recipe – personally I use lamb/mutton)
2 tbsps oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
1 tbsp garlic -ginger paste
2 tsps coriander powder
1 tsp cumin powder
1 tsp garam masala
2 medium-sized tomatoes chopped fine
Juice of 1/2 a lime
Salt to taste
Chopped coriander leaves to garnish
1-2 sheets of frozen pastry puff sheets
2 tbsp water

Method:
Kheema filling

  1. In a wok heat oil and add the cumin seeds. Cook till they stop sizzling.
  2. Add the onions and fry till they turn a pale golden color.
  3. Add the ginger-garlic paste and fry for 2 minutes.
  4. Add the minced meat and fry for 5 minutes.
  5. Add all the spices – coriander, cumin, garam masala and salt to taste.
  6. Continue to brown the minced meat well.
  7. Add the tomatoes and cook till they are soft.
  8. Turn the fire off and add the lime juice. Mix well.
  9. Garnish with chopped coriander leaves.

Prepare the puffs

  1. Preheat the oven as per the instructions on the pastry puff box.
  2. Semi-thaw the sheets and cut them into smaller squares.
  3. Now the size depends on how much you want each puff to be, so depending cut them into 4/6/8 squares.
  4. Again cut the squares diagonally to make triangles.
  5. With a spoon, scoop kheema and place it in the center of the triangles.
  6. Now dip your fingers in the water and run them along the edges of the triangles.
  7. Bring one side of the triangle towards the centre of the triangle till you are able to cover the kheema filling on that side.
  8. Bring the other side to overlap the previous fold.
  9. Now press lightly so that the folds don’t open.
  10. Press the triangles at the base where all the folds meet each other so that the kheema doesn’t fall from the bottom.
  11. It should resemble an open envelope with the kheema filling.
  12. Now once the oven is pre-heated put the filled puffs in as per the instructions on the pastry puff box.

Your kheema puffs are nicely puffed and golden brown, ready to be served with some tomato ketchup and mint chutney.

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2 Comments leave one →
  1. July 30, 2011 10:00 am

    Hey Janice ..vry gud wrk…i loved it….keep posting …

  2. amtul permalink
    August 21, 2010 11:04 am

    awesome, beautifull lipsmacking
    dying to byte

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