Name: Bombay Chicken Burger Puffs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons oil; 1 medium yellow onion (finely diced); 1 tablespoon garlic paste; 1 teaspoon ginger paste; 1 teaspoon green chilies (minced); 1 small tomato (about 1/2 cup, diced); ¼ teaspoon ground turmeric; 2 teaspoons Kashmiri red chilli powder; 1 teaspoon cumin powder; 2 teaspoons coriander powder; 1 lb 450g ground chicken; 1 teaspoon garam masala; 1 tablespoon kasoori methi (dried fenugreek leaves); ½ cup fresh cilantro (finely chopped); 2 tablespoons ketchup; 2 tablespoons mayonnaise (or mustard; see note below); For the Cups; Cooking oil spray; 3 Kawan parathas (OR 1 puff pastry sheet); 6 slices cheddar cheese (each cut into quarters (24 pieces total)); 2 tablespoons pickled jalapenos; 2 tablespoons homemade pickled onions (see my easy Pickled Onions recipe (for crunch, color, and tang)); 2 tablespoons fresh cilantro (finely chopped )

These Bombay Chicken Burger Puffs are the mashup nobody knew they needed. Boldly spiced chicken kheema is layered with melty cheddar and pickled jalapenos all baked in crispy muffin pan cups made from Kawan parathas or puff pastry. Think of it as the Bombay bakery puff you grew up loving, with a full burger build inside.

A plate of puff pastry cups filled with savory ingredients, garnished with chopped herbs and pickled onions, with a bowl of pickled onions in the background.

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Every time we visit Mumbai, a stop at the Irani cafe for kheema puffs is a ritual. Fresh from the oven, eaten standing up, usually with ketchup dripping down your fingers. It is one of those things that just has to happen.

These Bombay Chicken Burger Puffs are my way of bringing that ritual home, with a twist: the cheese, pickled jalapeños, ketchup, and mayo turn every bite into something that feels as much burger as it does Bombay. Press Kawan paratha quarters or puff pastry squares into a muffin pan, layer in the spiced kheema, cheese, and jalapenos, and bake until golden. Either way, they disappear fast. If you love these flavours, my keema and masala chicken burgers belong on your list too.

Twelve mini savory tarts with golden crusts, filled with melted cheese and herbs, arranged on a cooling rack over a white surface with chopped herbs scattered around.

Here's What Makes These Special

Two shell options, one method. Kawan paratha quarters or puff pastry squares are both pressed into a muffin pan using the same technique, with different textures.
The burger twist sets these apart. Cheese layered twice, pickled jalapenos, ketchup, and mayo make these unlike any kheema puff you have had before.
The kheema is bold and aromatic. Kashmiri red chilli, cumin, coriander, and garam masala build deep flavour fast.
These work as an appetizer or a meal. We have served them at parties where the open-top cups show off the filling beautifully, and on busy weeknights when everyone just wants something hearty and fast.
Make-ahead friendly. The kheema filling can be made a day ahead and refrigerated.
A crowd-pleaser for everyone. Indian food lovers recognise the kheema, and the burger flavours win over everyone else.

Ingredient Notes and Tips

ingredients for a chicken keema bites arranged on a marble surface, including ground chicken, spices, chopped vegetables, and herbs.

Ground Chicken: I love using ground chicken here for its light texture and mild flavor, which really lets all the spices shine. Remember, there is no need to wash ground chicken or any ground meat before cooking here in the USA. Washing raw meat can spread bacteria to your sink, countertops, and nearby surfaces. The cooking process is what makes it safe to eat. Ground lamb works beautifully here, too, for a more traditional Bombay kheema puff flavor, or swap in ground beef or turkey if that is what you have.
Cheddar Cheese: Layer one piece between the kheema and one on top so it melts through the filling and forms a cheesy crown. Pepper jack is great if you want extra heat, mozzarella gives a nice stretchy pull, and Amul processed cheese is so good here if you can find it.
Kawan Parathas: A freezer staple I always have on hand for busy nights and entertaining. Thaw for just 3 to 4 minutes, so they are soft enough to press into the muffin cups without breaking, but still hold their shape. Puff pastry sheets work just as well; cut them into smaller squares to fit your muffin pan.
Mayonnaise or Mustard: Mayo adds a creamy richness that ties the whole burger-inspired bite together. If you prefer a sharper flavor, Dijon or yellow mustard works beautifully against the warm spices. A tablespoon of each works really well, too.

Make Ahead: The kheema filling keeps well in the fridge for up to 2 days. Assemble and bake the cups just before serving for the best texture.

Close-up of baked puff pastry cups filled with a savory mixture, garnished with chopped herbs and pickled red onions, placed on parchment paper.

How to Make Bombay Chicken Burger Puffs

Chopped onions being sautéed in a white frying pan on a stove. — Heat oil in a medium skillet over medium heat. Add the diced onion, cover, and cook for 4 to 5 minutes until translucent.

Chopped onions, diced tomatoes, and various ground spices are cooking in a pan on a stovetop. — Add the ginger paste, garlic paste, minced green chillies, diced tomato, salt, turmeric, Kashmiri red chilli powder, cumin powder, and coriander powder.

A nonstick pan on a stove contains sautéed onions, spices, and tomatoes being cooked down. — Mix well, cover, and cook until the tomatoes break down and onions soften, about 3 to 4 minutes.

A nonstick skillet on a stove contains cooked, seasoned ground meat mixed with herbs and spices. — Add the ground chicken and break it up thoroughly with a spatula. Cook uncovered, stirring occasionally, until fully cooked through and any liquid has evaporated, about 8 to 10 minutes.

A pan filled with cooked keema, topped with chopped fresh herbs, sits on a stovetop. — Crush the kasoori methi between your palms, add it to the keema along with cilantro.

A white skillet with gold handle contains cooked ground kheema mixed with herbs and vegetables on a stovetop. — Mix well and allow the keema to cool down for 5 to 10 minutes.

A bowl of cooked ground meat with a dollop of ketchup and a dollop of mayonnaise on top, placed on a marble surface. — Add ketchup and mayonnaise (or mustard) .

A white bowl filled with kheema mixture, set on a marble countertop. — Mix until well combined.

Muffin tin with puff pastry sheets pressed into several of the cups, ready to be filled and baked. — Thaw Kawan parathas for 3 to 4 minutes or until just pliable, then cut each into quarters.
Gently press each piece into a muffin cup so the sides to form a cup shape.

A muffin tin with twelve cups lined with pastry dough squares, each filled with keema. — Add 1 tablespoon of kheema mixture into each cup.

A muffin tin with twelve cups, each lined with pastry, filled with a meat mixture, and topped with a square slice of cheese, on a marble countertop. — Place one piece of cheddar cheese on top.

A muffin tin with 12 cups, each lined with pastry and filled with keema, sits on a marble countertop. — Add another tablespoon of kheema on top of the cheese.

A muffin tin holds twelve paper-lined cups filled with a savory ground mixture, each topped with a slice of green jalapeño, on a marble countertop. — Place one pickled jalapeno slice on top.

A muffin tin with twelve compartments, each filled with pastry, a savory filling, and topped with a square slice of yellow cheese, on a marble surface. — Finish with a second piece of cheese.

A muffin tin with twelve baked savory pastries, each topped with melted cheese and a slice of jalapeño, sits on a marble countertop. — Bake for 18 to 20 minutes until the shells are golden and the cheese is melted and bubbling.

Twelve savory puff pastry bites with cheese, herbs, and sliced jalapeños are cooling on a wire rack atop a marble surface. — Garnish with the remaining fresh cilantro.

Twelve mini savory tarts topped with herbs and diced pickled onions are arranged on a metal cooling rack, with chopped herbs scattered over.

Serving Suggestions

Serve with mint chutney, or ketchup in true Bombay style. Pair with a cup of masala chai for a classic Irani cafe moment. Perfect as a Diwali snack, party appetizer, or game-day bite.

Storage and Reheating

Refrigerate: Store baked cups in an airtight container for up to 2 days.

Reheat: Air fryer at 350 degrees F for 3 to 4 minutes, or oven at 350 degrees F for 8 to 10 minutes. Avoid the microwave, which makes the shells soggy.

Make-Ahead: The kheema filling keeps refrigerated for up to 2 days. Assemble and bake the cups fresh for the best texture.

Variations

Different Protein: Use crumbled Paneer for a vegetarian version. Ground lamb brings the most authentic Bombay kheema puff flavor. Beef, turkey, all work with the same spice blend.
Mayo vs. Mustard: Mayo gives creamy richness. Dijon mustard adds a sharper tang that cuts through the spices beautifully. Try 1 tablespoon of each for a burger sauce effect.
Spice Level: For a milder version, reduce or omit the green chilies. The Kashmiri chilli powder is already mild, so the main heat comes from the green chilies and optional pickled jalapenos.