Minced Meat and Potato Puffs

Name: Minced Meat and Potato Puffs
Ingredients: 2 pounds Potatoes (starchy variety like Russet) (Choose good quality potatoes that boil soft.); 2 cups Cooked minced meat (Kheema) (Should be cooked dry, slightly spicy, and tangy (seasoned with lime).); 1/2 cup Rice flour (For dusting and rolling.); 2 whole Eggs (Beaten, for coating.); 3 cups Ghee (For deep frying. Can substitute with neutral oil.); 2 tablespoons Water (For sealing the pastry edges.)

These unique Parsi-style puffs feature a delicate pastry shell made entirely from mashed potatoes rather than flour, encasing a savory filling of spiced minced meat. The potato dough is kneaded until elastic, rolled thin, filled with dry, tangy kheema, and deep-fried to a golden crisp. A gluten-free historical delicacy that offers a wonderful contrast between the crispy exterior and the rich, flavorful meat inside.

Ingredients

2 pounds Potatoes (starchy variety like Russet) (Choose good quality potatoes that boil soft.)
2 cups Cooked minced meat (Kheema) (Should be cooked dry, slightly spicy, and tangy (seasoned with lime).)
1/2 cup Rice flour (For dusting and rolling.)
2 whole Eggs (Beaten, for coating.)
3 cups Ghee (For deep frying. Can substitute with neutral oil.)
2 tablespoons Water (For sealing the pastry edges.)

Instructions

1Boil the potatoes with their skins on until soft. Peel them while warm. Mash the potatoes very finely (using a ricer or stone grinder) until they develop a sticky, elastic texture ('cheevat'). Simple mashing is not enough; they must be worked until smooth and cohesive to hold their shape.
2Divide the potato dough into balls the size of large lemons. Dust a board generously with rice flour. Carefully roll out each ball into a thin disc (roti), ensuring it doesn't break. Place a portion of the dry minced meat filling in the center, covering a strip about 2 inches wide.
3Fold one side of the potato disc over the meat filling. Apply a little water to the top of this fold, then bring the opposite side over and seal it, creating a long, flat shape similar to a pancake. Fold the top and bottom ends over similarly, sealing with water, to create a neat rectangular puff shape.
4Beat the eggs thoroughly. Using your fingers, gently apply the beaten egg over the entire surface of the puffs. Do not dip the puffs into the egg, as they may break. Heat the ghee in a deep pan (kadai) until hot. Carefully slide the puffs into the ghee and fry until golden brown and crispy. Handle gently to prevent breaking. Serve hot, as they lose their crispness when cold.