A yummy tea/coffee time accompaniment or even a fabulous brunch idea are my masala egg puffs, that are easy to make delicious to taste!
I was on a call with maa the other afternoon, when conversationally she said, they were having their evening cha with puffs. And since that mention, I had masala egg puffs recipe on my mind. And also on my to-do list! In fact, it was then I realised that, I hadn’t baked any in a long time. So, my craving for these yummy tea time snack was all the motivation I needed to go to the market, even on a rainy evening. Not that you will need anything extraordinary to bake these yummies. But, the puff pastry block or sheets is something, you might not have in your pantry always. And that’s what even I needed! Besides, that, everything else that you will need for this egg puff recipe is in your kitchen shelves.
Coming to the recipe, it is a real easy one! Also, using a store bought pastry sheets, reduces the overall effort drastically. The only bit you will need to get going with is the stuffing. And I assure you that, it is as easy as it is delicious. So, for my masala egg puffs recipe, I have boiled the eggs first and then made an onion-tomato masala. And both of these can be done simultaneously to save up on time. In fact, these are so quick and easy to make that I normally start prepping these egg puffs just a couple hours ahead of having them. None of it is tedious and is always a breeze to make them when we want some with our chai. You will know what I mean once you make them. 🙂
Also see,
Egg bhurji (spicy scrambled eggs)
Easy and versatile recipe
While working with the pastry block or sheets, you will need to keep it frozen. You could let it thaw in the fridge (removing it from the freezer section), beforehand. This will make it slightly easier for your you to manage it. However, do not let the block come to room temperature. Otherwise, all the butter in it will start to ooze out, when you begin rolling it.
My masala egg puffs is a pretty versatile recipe. While I have made them with eggs, you could substitute them for vegetables, paneer or even minced chicken. In fact, when in Mumbai, my two most favorites from a local bakery were their chicken keema puffs and egg puffs. So, that is why when my mum happened to mentioned something so casually about having puffs over the phone, I couldn’t contain my craving for them! These puffs are indeed yummy and so easy to put together. Serve them for brunch, snacks and along with some tea or coffee. They are really enjoyable and loved by everyone.
Hoping that you will like my recipe and also soon bake these puffs yourself too. And when you do, do let me know how you enjoyed them. You can share you food pictures with me on Instagram too.
Eat hearty!
Masala egg puff
Equipment
- Oven
- Shallow cooking pot
Ingredients
- 4 medium hard boiled eggs cut in halves
- 8 frozen puff pastry sheets 5" x 5" squares
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 2-3 fresh chilis finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp coriander powder
- 1 tsp garam masala
- ¼ tsp turmeric powder
- 1 tsp black pepper powder optional
- 1 tbsp lime/lemon juice
- 2 tbsp coriander leaves finely chopped
- 2 tbsp mint leaves finely chopped
- 2 tbsp oil
- salt to taste
Instructions
- Heat the oil in the pan and add the cumin seeds. Once roasted, add the onions and cook until they become translucent. Add in the chilis, ginger and garlic pastes
- Fry until their raw smell goes off and then add in the chopped tomato. When it turns mushy, add all the spice powders, salt and ¼ cup water
- Cook until this masala turns dry and sprinkle the chopped coriander and mint leaves and add the lime/lemon juice. Remove this in a separate bowl and let it cool down
- Place about a tablespoon or two of the onion masala on the a pastry square and top it with an egg half - yolk side facing the masala collect all four corners of the pastry square and bring them together in the centre
- Pinch the edges together so as to seal them. Repeat the same process for all the other eggs and pastry sheets and line them on a baking tray
- Brush some butter on the top of each sealed pastry and drizzle some sesame seeds over. Bake in a pre-heated oven, at 200°C for 30 minutes
- Serve the masala egg puffs hot & fresh from the oven, with ketchup and a nice hot cup of tea. Enjoy!
Notes
- You can shape the pastry in any desired shape - squares, triangles or even keep them open faced etc
- tbsp -tablespoon
- tsp - teaspoon
- " - inches
