Egg Puff | Sanjeev Kapoor Khazana

Boiled eggs along with spicy onion tomato masala stuffed into pastry dough and baked to perfection to make these delicious egg puffs.

EGG PUFF

Ingredients

2 eggs, boiled and peeled
250 grams puff pastry dough
1 tablespoon oil
1 tablespoon butter + for greasing and brushing
1 teaspoon cumin seeds (jeera)
2 medium onions, finely chopped
2 medium tomatoes, finely chopped
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 tablespoon ginger-garlic paste
1 teaspoon garam masala powder
1½ tablespoons chopped fresh coriander leaves
½ teaspoon chaat masala powder

Method

1. Heat oil and butter in a non-stick pan. Add cumin seeds and let the seeds change colour.
2. Add onions, mix and sauté till lightly browned. Add tomatoes, mix and cook soft and pulpy.
3. Add chilli powder and coriander powder, mix well and cook for 1-2 minutes.
4. Add ginger-garlic paste and mix well. Add some water, mix and cook till the oil separates.
5. Add garam masala powder and 1 tablespoon coriander leaves and mix well. Add chaat masala powder and remaining coriander leaves and mix well. Remove from heat and set aside.
6. Preheat oven to 180º C. Grease a baking tray with some butter.
7. Roll out pastry dough into a slightly thick sheet. Cut into rectangles and place a portion of masala on one end of each rectangle.
8. Halve eggs, place one half over the masala on each rectangle. Apply water on edges, bring the other end over and press the edges to seal.
9. Grease a baking tray and place these puffs on it, brush some butter over them. Put the tray in the preheated oven and bake for 15-20 minutes.
10. Serve hot with tomato ketchup.

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Cuisine - Fusion

Course - starter

Dish - starter