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Egg Puff

Egg Puff!!!! who doesn't  love these. Be it in college canteen or at street stalls outside office, I have always loved these. These are easy to make and yummy to eat. When I was in Bangalore, coming back from office I would always pick some snack for me and my dear roommates and we would enjoy it together. Sometimes it would be samosas, bhaji and sometimes it would be puffs. Depending on the day of the week it would be either egg or vegetarian. 

Today I would be sharing the easy recipe of egg puffs.

Ingredients:

  1. Egg: 2 boiled
  2. Puff Sheets: 4
  3. Onion: 1 small cut into thin slices
  4. Green Chili:: 1 finely chopped
  5. Salt to taste
  6. Chat masala: 1 tbsp
  7. Chicken/Mutton Curry powder: 1 tbsp
  8. oil: 1tsp


Procedure:

In a pan heat the oil.
Add the chopped green chili and sliced onion.
Add a pinch of salt and as the onion gets translucent add chicken/mutton curry powder.
Cook this mix till all the masala is nicely cooked. It would hardly take 2 mins. Be careful, as the masala is all dry it might burn.
Let the spice mix cool down. and divide into 4 parts
Cut the boiled egg into half.
Sprinkle a pinch of salt and add 1 part of the spice mix on top of the egg (all the action goes on the yolk side of the egg ). 
With the onion side down place the egg  on a puff sheet and close by joining the 4 corners. Before closing the corners wet the corners using some water.
Finish making all the puff and put it in the refrigerator of 4-5 mins
Bake it at 450 F for 15-20 mins.
you can see the puff sheet turning golden brown and thats when its all done.
Enjoy it with sweet chutney.



You can always increase the number of eggs depending on how many people you want to entertain.
1 egg makes 2 puffs. 2 puffs is a great serving for an adult.
The puff sheets can be bought from the grocery stores. People do make them at home but it takes a lot of work. So I prefer to buy the frozen ones. These are handy. You can quickly fix a nice snack for your family.

Do try this delicious snack and let me know.

Till then Happy Blogging.
Rakhee

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