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Mini Chicken Puff
Lunch • India
How to Make Mini Chicken Puff (Traditional & Healthy Version)
Mini Chicken Puff is a beloved Indian bakery snack, bringing together flaky puff pastry and savory chicken filling. Often found in local bakeries and popular during tea time, these puffs are a special treat for lunchboxes, picnics, and festive occasions like Holi or Diwali. The Indian adaptation features a spiced chicken filling, wrapped in crisp, golden pastry made from whole wheat (atta) for a healthier twist. With a perfect balance of flavors from garam masala, ginger, and green chillies, Mini Chicken Puff is a delight for those who enjoy Indian street food with a homemade touch. Its appeal lies in its portability, making it a favorite for school lunches and family gatherings. Whether enjoyed in bustling cities or small towns across India, these puffs evoke nostalgia and warmth, celebrating the vibrant Indian bakery culture.
Ingredients(for 2 mini puffs per serving)
- 150 grams Boneless chicken breast (murga)
- 1 cup Whole wheat flour (atta)
- 1 small Onion (pyaz)
- 1 tablespoon Ginger-garlic paste (adrak-lahsun)
- 1 Green chilli (hari mirch) - optional
- 1/2 teaspoon Garam masala
- 1/4 teaspoon Turmeric powder (haldi)
- 1/2 teaspoon Coriander powder (dhaniya powder)
- to taste Salt (namak)
- 2 teaspoons Olive oil (or any light oil)
- 1 egg Egg wash (for brushing (optional)) - optional
- 1 tablespoon Fresh coriander leaves (dhaniya patta) - optional
Instructions
- 1
Prepare the chicken filling by finely chopping the boneless chicken breast and marinating it with ginger-garlic paste, turmeric, garam masala, coriander powder, and salt. Let it rest for 10 minutes.
10 minutes
Marinate well for deeper flavor.
- 2
Heat olive oil in a pan (tawa), add chopped onions and sauté till golden. Add marinated chicken and green chilli, cook until chicken is tender and moisture evaporates.
7 minutes
Cook on medium heat to avoid burning.
- 3
Stir in fresh coriander leaves, mix well, and let the filling cool. Remove green chilli for a milder taste.
2 minutes
Chilling filling prevents soggy pastry.
- 4
For the pastry, mix atta with a pinch of salt and 1 teaspoon olive oil. Knead with cold water to form a firm dough. Roll out thin sheets and cut into small rectangles.
5 minutes
Roll pastry evenly for uniform baking.
Why This Dish is Healthy
This healthier version of Mini Chicken Puff avoids maida and uses whole wheat flour, boosting fiber and aiding digestion. Chicken filling ensures ample protein, making it a nutritious lunch option. Olive oil keeps fat content in check, while baking minimizes calorie intake. By using fresh herbs and minimal oil, the recipe is ideal for calorie-conscious eaters and those looking for wholesome Indian bakery snacks.
Mini Chicken Puff made with whole wheat (atta) instead of refined flour is a healthier alternative, providing higher dietary fiber. Chicken is a lean protein source, supporting muscle repair and satiety. Onion, coriander, and spices add antioxidants and minerals. Olive oil reduces saturated fat, making this dish suitable for heart health. The recipe contains vitamins B6, C, and E, and essential amino acids. Baking instead of deep frying further reduces unhealthy fats.
Pro Tips
- 💡Tip 1: Marinate chicken for at least 10 minutes for deeper flavor.
- 💡Tip 2: Use cold water for pastry dough to keep it flaky.
- 💡Tip 3: Let filling cool completely before stuffing to prevent soggy pastry.
Storage & Serving
Store cooled puffs in an airtight container for up to 2 days. Reheat in oven for 5 minutes to restore crispness. Avoid refrigeration, as pastry may lose texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
