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A plate of puff pastry cups filled with a savory mixture and garnished with chopped herbs and pickled onions, with more pastry cups and a bowl of pickled onions in the background.
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Bombay Chicken Burger Puffs

Spiced chicken kheema layered with cheddar, pickled jalapenos, and mayo, all baked in crispy Kawan paratha or puff pastry cups. These Bombay Chicken Burger Puffs are the party appetizer that doubles as a weeknight meal.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, dinner, Lunch
Cuisine: Indian
Servings: 4
Calories: 474kcal
Author: Archana Mundhe

Equipment

Recipe Video

Ingredients

For the Kheema

  • 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 ½ 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

Optional Toppings

  • 2 tablespoons homemade pickled onions see my easy Pickled Onions recipe (for crunch, color, and tang)
  • 2 tablespoons fresh cilantro finely chopped

Instructions

Make the Kheema Filling

  • Heat oil in a medium skillet over medium heat. Add the diced onion, cover, and cook for 4 to 5 minutes until translucent.
  • Add the ginger paste, garlic paste, minced green chilies, diced tomato, turmeric, Kashmiri red chilli powder, cumin powder, and coriander powder. Mix well, cover, and cook until the tomatoes break down and onions soften, about 3 to 4 minutes.
  • 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.
  • Add garam masala. Crush the kasoori methi between your palms and stir it in along with half the cilantro. Remove from heat.
  • Allow the kheema to cool for 5 to 10 minutes, then stir in the ketchup and mayonnaise (or mustard) until well combined.

Prepare the Cups

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a standard 12 cup muffin pan with cooking oil.
  • For Kawan parathas: thaw for 3 to 4 minutes until just pliable, then cut each into quarters. You will have 12 pieces from 3 parathas.
  • For puff pastry: thaw per package directions and cut each sheet into 12 equal squares.
  • Gently press each piece into a muffin cup, pressing the dough up the sides to form a cup shape.

Fill and Bake

  • Add 1 tablespoon of kheema mixture into each cup.
  • Place one piece of cheddar cheese on top.
  • Add another tablespoon of kheema on top of the cheese.
  • If using, place one pickled jalapeno slice on top, then finish with a second piece of cheese.
  • Bake for 18 to 20 minutes until the shells are golden and the cheese is melted and bubbling.
  • Garnish with remaining fresh cilantro and homemade pickled onions (see my Pickled Onions recipe) for added crunch, beautiful color, and tang. Serve immediately.

Nutrition

Calories: 474kcal | Carbohydrates: 17g | Protein: 28g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 505mg | Potassium: 781mg | Fiber: 2g | Sugar: 4g | Vitamin A: 968IU | Vitamin C: 7mg | Calcium: 224mg | Iron: 2mg
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