Mince Packets

Christmas is the time when people gorge themselves on high protein and high energy food from Advent to New Year. I made these mince packets so that they could be served to guests, and if you are in the habit of receiving carolers hot and spicy mince packets are sure to be welcome.


Hot and Spicy Mince Packets – a Christmas treat 🙂

I am in the habit of making these and storing in the refrigerator and serving them as a one-dish meal after warming them in the microwave. They are also ideal for packed lunches and make good picnic fare.

Nutritive value

This is a high energy preparation. The energy is contributed by both the maida, and the ghee used for frying. The protein contribution is less as each packet contains only one tablespoon of the mince.


For the packets

  • 6 C Refined Wheat Flour (Maida or plain flour), plus extra for dusting
  • 3 T Ghee (clarified butter), plus extra for pan frying
  • 1 ½ tsp Salt
  • 2 C water, or as required

For the mince

  • ½ kg Mince (beef, chicken or mutton)
  • 1 large Onion, diced
  • ½ C Coriander leaves, chopped
  • 4 Green Chillies, de-seeded
  • 6 cm piece Ginger
  • 12 Garlic cloves
  • ¼ tsp Turmeric Powder
  • 2 tsp Coriander Powder
  • 2 tsp Chicken or Mutton Masala Powder
  • 2 T Vegetable Oil
  • 2 tsp Salt, or to taste


For the packets

  1. Stir salt into the maida.
  2. Add the ghee and rub into the maida till the flour becomes crumbly.
  3. Add sufficient water to make an elastic dough.
  4. Divide into lime-sized balls. Cover and set aside to rest.

Divide the dough into lime-sized balls and allow to rest

For the mince

  1. Grind together green chillies, ginger, garlic, turmeric, coriander and chicken or mutton masala powders.
  2. Heat the oil in a non-stick pan. Add the onion and fry till translucent.
  3. Add the ground masala with a few tablespoons of water, stir and fry till a nice aroma arises.
  4. Add the mince and salt, blend well and cook covered.
  5. When the mince is cooked, add the coriander leaves and stir.
  6. Continue cooking till the mince is dry and remove from heat.

To make the packets

  1. Roll out the dough into rounds 1-2 mm thick and 14-15 cm diameter, using a sufficient amount of flour for dusting.

Roll out the dough into rounds

  1. Place 1 tablespoon of the mince in the centre.

Place a tablespoon of the mince in the centre

  1. Fold the top over the mince, then fold the bottom over so that it forms a tube. Press the edges down to keep it from opening out.

Fold the top over the mince


Fold the bottom over to form a tube

  1. Fold the edges of the tube one over the other.

Fold one edge over


Fold the other edge over to make a packet

  1. With a rolling pin, press the packet down and roll it slightly back and forth to form a small square.

Press lightly and roll out the packet


A rolled out packet

To fry the packets

  1. Heat a non-stick skillet. Spread lightly with ghee.
  2. Place the packet and cook for a couple of minutes.

Place the packet on a hot skillet

  1. Add a few drops of ghee on the surface.

Add a few drops of ghee

  1. Turn over and cook the other side.
  2. Remove and serve hot.

Remove when both sides are cooked


  1. When maida is mixed with water, the dough will tend to become sticky. Add water little by little till you get a soft and pliable dough.
  2. If the dough is too soft, the packet will tear. If you end up with a too soft dough, roll out thicker rounds and dust a little more flour to keep it from sticking to the board.
  3. The mince should have cooled sufficiently before it is placed in the packet, else it will tear the dough.

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