Published On: Wed, Mar 15th, 2017

EGG PUFFS

 

INGREDIENTS:

 

Puffs pastry sheets – 2

Oil – 3 tablespoon

Eggs – 2 (boiled)

Egg – 1 (beaten)

Garlic paste – ¼ teaspoon

Ginger – ¼ teaspoon

Chilli powder – ½ teaspoon

Coriander powder – ½ teaspoon

Turmeric powder – ½ teaspoon

Garam masala powder – ½ teaspoon

Pepper powder – ¼ teaspoon

Fennel seeds – 1 teaspoon

Onion – 1 (finely sliced)

Tomato – 1 (diced)

Coriander leaves – 2 tablespoon (chopped)

Curry leaves – 1 sprig

Sugar – 1 teaspoon

Salt – to taste

 

 

PREPARTION:

 

Heat oil in a pan. Add fennel seeds into it. Saute it well. Then add sliced onions. Cook till the onions becomes golden brown.

Add ginger-garlic paste and curry leaves. Saute it for 1 minute.

 

Reduce the heat, then add chilly powder, coriander powder and turmeric powder into it. Saute it well. Then add in garam masala powder, pepper powder, sugar and required amount of salt. Mix well.

 

Add in tomatoes, cook it for 3 minutes. Finally add chopped coriander leaves on it. Mix it well. Masala mix is ready.

 

To make egg wash beat 1 egg with 1 teaspoon of water.

 

Now take a puff pastry sheet and place the prepared masala in the centre of the pastry square, place the half of a cooked egg on the top. Fold all corners to the centre, Gently press with finger to seal. Repeat the same with the rest.

 

Brush upper side of the puff with egg wash and arrange this in greased baking tray.

Bake them in a preheated oven for 25 minutes, cook until the puff pastry turns golden in colour. Remove.

 

Serve hot with tomato sauce.

 

 

Photo Courtesy : Google/ images are subject to copyright

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EGG PUFFS