Jungli Maas Puffs
Flaky, golden puff pastry parcels stuffed with a fiery Rajasthani-style mutton filling. The meat is cooked simply with dried red chilies, garlic, and ghee until tender, then wrapped in puff pastry and baked to crisp perfection. A rustic, bold snack that brings the wild flavors of the desert into a handheld treat.
For 4 servings
- pressure cook
Pressure cook the mutton until tender.
Add the mutton pieces to the pressure cooker along with 1 cup of water. Pressure cook on high heat for 1 whistle, then reduce the heat to low and cook for 15-20 minutes until the meat is tender. Let the pressure release naturally.
- prep
Shred the cooked mutton and reserve the stock.
Once the mutton is cool enough to handle, separate the meat from the bones. Shred the meat using your fingers or two forks. Finely chop any larger pieces. Reserve the cooking stock.
- saute · ~7 min
Saute the aromatics in ghee.
1.Heat ghee in a heavy-bottomed pan over medium heat until it shimmers.2.Add the dried red chilies and saute for 30 seconds until they darken slightly and release their heat.3.Add the chopped garlic and saute until fragrant and lightly golden (1-2 minutes).4.Add the chopped onions and cook until they turn translucent (3-4 minutes).TIPDon't let the garlic burn — it will turn bitter. Stir continuously after adding. - saute · ~10 min
Cook the shredded mutton with spices.
1.Add the shredded mutton to the pan and stir well to coat with the ghee and aromatics.2.Season with salt and a pinch of garam masala. Saute on medium-high heat for 3-4 minutes to lightly crisp the meat.3.Add the whisked yogurt and cook for 2 minutes, stirring continuously until it is absorbed and the mixture becomes dry.4.Pour in 2-3 tablespoons of the reserved mutton stock if the mixture feels too dry. Cook until the moisture evaporates completely.TIPThe filling must be bone-dry before stuffing, or the puff pastry will turn soggy while baking. - prep
Finish the filling and preheat the oven.
Turn off the heat. Remove and discard the whole dried red chilies if you prefer a milder heat, or chop them up and mix them in for extra fire. Stir in the chopped coriander leaves. Let the filling cool completely to room temperature. Preheat the oven to 200°C (400°F).
- prep
Prepare the puff pastry.
Dust the work surface lightly with flour. Gently roll out the thawed puff pastry sheets to smooth out the creases and thin them slightly. Cut each sheet into 4 equal squares.
- assemble
Fill and seal the puffs.
1.Place a generous spoonful of the cooled mutton filling in the center of each pastry square.2.Brush the edges of the pastry with a little water.3.Fold the pastry over to form a triangle or rectangle, pressing the edges firmly to seal.4.Crimp the sealed edges with a fork to secure the filling and create a decorative pattern. - bake · ~20 min
Bake until puffed and golden.
1.Place the puffs on a baking tray lined with parchment paper, leaving some space between them.2.Brush the tops generously with the beaten egg for a glossy, golden crust.3.Bake in the preheated oven at 200°C (400°F) for 18-20 minutes, or until the pastry is puffed, crisp, and deep golden brown. - serve
Cool slightly and serve hot.
Remove the puffs from the oven and let them cool on a wire rack for 5 minutes. Serve them warm as a snack or appetizer with mint chutney and a squeeze of lemon on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the mutton filling is completely dry before stuffing the pastry to prevent a soggy bottom.
- 2Let the filling cool to room temperature before assembling; hot filling will melt the pastry butter and ruin the layers.
- 3If you can't find bone-in mutton, use boneless lamb shoulder and reduce pressure cooking time by 5 minutes.
- 4For extra flaky puffs, chill the assembled pastries on a tray in the fridge for 15 minutes before baking.
- 5Use a fork to crimp the edges firmly — this creates a decorative seal and prevents leakage during baking.
- 6Reserve the mutton stock from pressure cooking; use a splash in the filling only if it seems too dry, but evaporate fully.
- 7Adjust the heat by discarding the whole dried chilies after sautéing for mild puffs, or chop them in for authentic jungle heat.
Adapt it for your goals.
Lower-fat
Replace half the ghee with mustard oil for a lighter yet still authentic Rajasthani flavor, or use a non-stick pan to reduce added fat.
vegetarianVegetarian
Swap mutton for 400g crumbled paneer or boiled chickpeas; skip the pressure cooking step and sauté with the same aromatics for a protein-packed vegetarian puff.
extra spicyExtra-spicy
Increase dried red chilies to 12-15 and add 1 tsp red chili powder along with the garam masala for a fiercer heat that adventurous eaters will love.
eggless washEggless-wash
Brush the puffs with a mixture of milk and a pinch of turmeric for a golden color without using eggs, keeping the recipe egg-free.
Why this is on our healthy list.
Rich in Iron from Mutton
Mutton is a natural source of heme iron, which is easily absorbed by the body and essential for oxygen transport and energy.
Ghee Provides Healthy Fats
Ghee is rich in butyrate and fat-soluble vitamins, supporting gut health and nutrient absorption in small amounts.
Garlic Supports Immunity
Garlic contains allicin, a compound linked to immune support and circulation, amplifying the dish's warming character.
Dried Chilies Boost Metabolism
Capsaicin in dried red chilies may temporarily increase metabolic rate and add antioxidant properties to the dish.
Frequently asked questions
Yes, boneless chicken thighs work well — pressure cook for just 2 whistles (about 8 minutes on low), then shred and proceed. The flavor will be milder but still delicious.
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