Kerala style spicy masala egg puffs
Learn how to wrap, seal and bake Kerala bakery style egg puffs that are made with hard-boiled eggs in a spicy onion masala and best served with chai.
Servings: 6 puffs
Calories: 375kcal
Ingredients
- 2 tablespoons coconut oil
- 1 teaspoon fennel seeds
- 1 tablespoon finely chopped ginger
- curry leaves
- 2 to 3 green chillies chopped finely
- 3 large red onions sliced thinly
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chilli powder
- 1 teaspoon Malabar garam masala
- 1 tablespoon ketchup
- 1 teaspoon Freshly ground black pepper
- salt to taste
- 3 hard-boiled eggs halved
- 6 puff pastry squares thawed
- 1 egg whisked for brushing
Instructions
Prepare the filling
- Heat coconut oil in a kadai or a skillet. Add the fennel seeds and let them sizzle. Add the finely chopped ginger, green chillies, and curry leaves, and saute for a minute. Next, add the sliced red onions with a pinch of salt and saute until golden. Reduce the flame to low, add the spice powders, and saute for a few minutes. Next, stir in the ketchup, ground pepper, and salt to taste. Switch off and keep aside to cool.
Stuff the puff pastry
- Line a baking tray with baking paper and place the thawed puff pastry squares leaving enough space between each. Divide the onion mixture and place it in the centre of each pastry square. Place the halved eggs cut side down diagonally (align with the corners of the square). Bring the opposite corners of the pastry together and seal by pressing lightly. Lightly stretch the four corners to shape like a petal (watch video).
Prepare to bake
- Preheat the oven to 200℃ with the rack on level 3 or 4 or the top half. Prepare an egg wash by whisking an egg (or an egg yolk with a splash of milk) and brushing all over the sealed puffs. Place the baking tray in the preheated oven and bake for 20 to 25 minutes. If you find the puffs are pale, you may remove halfway and quickly brush the puff pastries again with egg wash and bake for the remaining time or until the egg puffs turn crispy and golden.
Serve egg puffs
- Remove from oven and let it cool for 5 to 10 minutes. Serve the Kerala-style spicy masala egg puffs with chai and some ketchup.
Notes
Have a question or looking for more tips? Please refer to the content above the recipe card. It often contains valuable explanations, tips, and ideas to enhance your cooking experience.
Nutrition
Calories: 375kcal | Carbohydrates: 30g | Protein: 8g | Fat: 25g
