Monday, November 1, 2010

Egg Puffs

I remember having puffs in India from street side hawkers, my brother introduced it to me on one of our school holidays when we had nothing else to do but read story books and enjoy the sinful but yummy stuff that these hawkers had to offer. We would combine our pocket money and get egg puffs or samosas or chaat and enjoy it as a afternoon snack.

Its very easy to make, but requires a little planning because of the 40min thawing time that the store bought puff dough takes. I used pepperidge farm's puff pastry sheets and can vouch for it, homemade puffs is now a breeze. I found it in Vons but any other grocery chains close to you would carry them I suppose.


4 Boiled and cubed eggs
1/2 onion cut into thin long slices
2 tsp tomato sauce
2 tsp cumin powder
1 tsp turmeric (optional)
2 tbsp garam masala powder
Salt and more chili powder as per taste


Heat oil in a saucepan and saute the onions, followed by rest of the spices. Add eggs and salt. Turn of the heat and let it rest for a bit.

Take the pastry sheets thawed at room temperature for 40 mins, cut 1 sheet into 4 equal squares, using a pin roller flatten each of them a bit to chapati thickness. Then put the egg stuffing in the center of each square and fold them to cover all the stuffing. Bake in oven at 375 for about 40 mins or until they turn golden brown.

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