Murgh Tikka Chaat Puffs

A unique twist on traditional Indian street food, this Murgh Tikka Chaat Puffs recipe combines the flavors of chicken tikka and chaat masala in crispy, bite-sized puffed pastry. Perfect for an appetizer or snack.

🛒 Ingredients

• 2 cups All-purpose Flour
• 1 tbsp Ghee
• 1 cup Yogurt
• 2 tbsp Lemon Juice
• 2 teaspoon Ginger Paste
• 1 teaspoon Garlic Paste
• 1 teaspoon Cumin Powder
• 1 teaspoon Chaat Masala
• 1/2 teaspoon Red Chili Powder
• 1/2 teaspoon Garam Masala
• to taste Salt
• 1 egg Egg, beaten
• 1 lb Chicken Breast, boneless and skinless

👨‍🍳 Instructions

1. 1

   Step 1: In a bowl, mix together flour, ghee, yogurt, lemon juice, ginger paste, garlic paste, cumin powder, chaat masala, red chili powder, and garam masala. Add salt to taste and mix well.

2. 2

   Step 2: Add the beaten egg to the flour mixture and mix until a smooth dough forms.

3. 3

   Step 3: Knead the dough for 5 minutes until it becomes smooth and pliable.

4. 4

   Step 4: Divide the dough into 8-10 equal portions and roll each portion into a ball.

5. 5

   Step 5: Heat a non-stick pan or a tava over medium heat.

6. 6

   Step 6: Place a dough ball on the pan and flatten it slightly into a disk.

7. 7

   Step 7: Cook the puff for 2-3 minutes or until it starts to puff up.

8. 8

   Step 8: Flip the puff over and cook for another 2-3 minutes or until it is golden brown.

9. 9

   Step 9: Repeat with the remaining dough balls.

10. 10

    Step 10: Serve the puffs hot with a dollop of raita or a sprinkle of chaat masala.

💡 Pro Tips

To make the puffs crispy, do not overcrowd the pan. Cook the puffs in batches if necessary. Also, do not overcook the puffs, as they can become dry and hard.

📊 Nutrition per Serving