Spicy Chicken Potlis
My friend S (who happens to be a really good cook) and I have been cooking up a storm lately. We meet up in the evenings after work, and start brain storming on what to invent next. This not only is a really fun process, but also is a great stress buster after a long day. This was even more fun for the guys who proved to be willing guinea pigs to sample the food on offer ;)
On one such occasion, we put together these extremely tasty puff pastry chicken muffins or potlis as we christened them! Poltis are little pouches which old grannies used to carry in the olden days. Well ours looked a lot like the little pouches and like a granny's pouch was filled with a treasure trove of chicken and spices!
Spicy Chicken Potlis
1. 1 pack puff pastry. I usually use the Pepperidge farm brand
2. 3 cups minced boneless chicken
3. 1 tsp garlic paste
4. 1/2 tsp ginger paste
5. 1 tsp red chili powder
6. 1/2 tsp Malwani masala. You can replace malwani masala with 1/4 tsp of garam masala
7. 2 tsp olive oil
8. Salt to taste
For the Filling
1. In a pan, heat the oil.
2. To the heated oil, add the ginger garlic. Saute for 1-2 minutes till the ginger garlic turns golden brown
3. Add the chili powder and malwani/garam masala. Saute for a minute
4. Add the minced chicken and mix well. Add salt and let the chicken cook
5. Once chicken is cooked, cool and keep aside
For the Potli
1. Thaw the puff pastry dough in accordance with the package instructions
2. Pre heat oven to 350 degrees
3. Roll out the pastry dough and cut into pieces that will fit in a muffin pan
4. Line the muffin pan with the rolled out puff pastry and layer it with the filling mixture
5. Leave some space at the top of the rolled puff pastry. Close the puff pastry at the top to form a little pouch. Take a small piece of the pastry dough and make a ring around the stuffed puff pastry
6. Bake in the oven at 350 degrees for 20-25 minutes or until the puff pastry is a flaky golden brown
7. Serve with ketchup or mint chutney.
Tip: You don't need to spray the potlis with oil before putting in the oven as the puff pastry dough has enough of butter in it.
This is my entry to Arfi's thought provoking Cook and Eat Meat event.