Thursday, 25 November 2010

Kerala Puffs (Non-Veg)

Next week I am off to UAE for a couple of months to spend some quality time with my parents and siblings and let me share this wonderful recipe before I leave. I have never been a regular blogger during my stay in UAE, so I might not be able to answer your queries or respond to the comments promptly. UAE is going to have its best weather during this time of the year (December, January and February) and UK, it’s the worst. It has already started snowing today with temperature hitting minus 1. I am kind of fleeing away from horrible British winter at least this year and I think I should plan the same every year ;). Earlier I had plans to visit in June-July when it would be scorching hot there in UAE, and I had postponed my trip to a much pleasant time even though the wait was a bit long.

Anyways, let’s discuss about today’s recipe, shall we? Puffs and recipes using puff pastry is very popular all over the world and Kerala (A state in South India) is not behind at all. Puff is one of Keralite’s favourite snacks enjoyed by everyone. Puffs filled with spicy stuffing like egg, meat and vegetables have always been a favourite evening snack. Memory of having puffs date back to my early school days, where these were sold in school canteens during the breakfast break along with vegetable samosas and crisps. But to get hold of puffs, we had to reach the canteen as early as possible, as that was the only item that used get over in no time. Light and flaky puff pastry filled with spiced chicken is just mouth-watering and a must try one. I have been making these puffs for couple of years now and I think it’s high time to post it so that you can make it too. You may use minced beef or mutton instead of chicken here. I have used mutton and chicken and mutton mince was always the favourite.

I have used an unrolled block of puff pastry which had to be thawed and rolled for use. These days ready rolled puff pastries are also available and sometimes these are rolled and cut which makes the puff making even more easy. You just have to prepare the fillings and then the rest is all easy. Ideally you should get around 10 puffs with this amount of masala, but as I have over stuffed the pastries, I just got 8 of them.

On another note, One of my readers (I guess it is Jehanne) had asked me to share some tips on photography long back. If you are reading this, please pass me your E-mail ID once more. I have been searching for it for couple of days and I am sorry, I think I misplaced it. I know I am still a beginner in photography and I don’t know many things in photography. But I am more than happy to share the little things that I know. Please leave your E-mail Id here once more, so that I can send you the draft of a photography tutorial that I prepared to send you a while ago.
 Kerala puffs

Makes 8-10 pieces

1 block of puff pastry sheets, thawed – 340g
1 ½ cups (300g) chicken/Mutton minced
1 large onion chopped (I cup)
1 teaspoon grated Ginger
2 Green chillies, finely chopped
1 medium size tomato (90g), chopped
2 large cloves of garlic, grated
1 1/4 tsp Garam Masala
1 teaspoon mild chilli powder
1 teaspoon Coriander powder
1/4 tsp Turmeric powder
3 Tablespoon coconut milk powder
water- as required
15 curry leaves finely chopped
Salt - As reqd
1 egg white
1 teaspoon water
Oil - 3 tbsp
little flour- to dust the work surface


1.Cook the minced meat in with salt and turmeric along with couple of tablespoon of water until almost done .
2. Heat a non stick frying pan and add oil. Keeping the lid open, fry the onions by adding little salt until they are golden brown.

3. Throw in ginger-garlic paste, chillies and fry until the raw smell goes off.

4. Add in tomatoes and cook till it turns soft and mushy and oil clears from sides..

5. Add coriander and chilli powder .Stir for a min for the spices to cook.

6. Add in the prepared meat, mix well and cook until the water evaporates.

7. Meanwhile, add enough hot water to coconut milk powder to make ½ cup of coconut milk (You can use any coconut milk here).
8. When the mixture is almost dry, add coconut milk and stir continuously until the mixture is well combined and slightly wet, not too dry and crumbly.

9. Stir in the garam masala and chopped curry leaves, cook for a minute and keep aside to cool.

10. While the meat is cooking, thaw the pastry sheets.

11. Flour the work surface lightly and roll out the pastry into a large rectangle. Cut it into 8 portions.

12. Divide the masala mixture into 8 portions. Add a heaped tablespoon of the stuffing to one half of the pastry leaving about a centimetre from the edges to seal the stuffing in.

13. Lightly beat the egg whites with water and brush the sides of the pastry sheet with egg wash. Fold over the pastry to cover the filling in and press firmly to seal the edges (This can be done with fork to get nice ridged edge). Lightly brush the top of the filled pastries with egg wash to give it a glaze once baked.

14. Place all the sealed puffs on a baking sheet lined with baking paper and bake it for 15-17 minutes @ 220 degrees Celcius until the top is nice and golden in colour and the puff has puffed up well. Serve hot along with a nice cup of tea.


1. I make these puffs with chicken and mutton. I found it tastier with minced mutton than chicken. When using mutton, the masala is lightly brown compared to chicken where it is less brownish.

2. With this amount of masala, you can easily get 10 puffs, but I over-stuff the pastry to use up all the masala and I get only 8 pieces of pastry sheet from one block. You may use a bigger block of puff pastry to use up all the masala.

3. These puffs can be frozen before baking and then baked directly from the freezer. But the baking time will increase accordingly. For freezing, place them between parchment paper to avoid sticking.
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