Take a large mixing bowl and add chopped coriander, chopped green chili, all-purpose flour, salt, chili powder, turmeric powder, chaat masala and baking powder.

Mix well.

Add beaten eggs and chicken mince and mix well.

If the batter is too thick you can add 1-2 tbsp of water.

Cover and refrigerate for 1 hour.

Heat oil over medium heat.

Drop dollops of batter in the oil.

The puff will increase in size while fruing so make sure you add little dollops into the oil.

Fry puffs until golden brown.

Remove from the oil and drain on paper towel.

Qeema puffs are ready, crispy on the outside and soft on the inside.

Enjoy with chutney of your choice!