Comfort Food: Egg Puffs
I relished something today—a long-lost flavor. An egg puff. It reminded me of my engineering days in Warangal. Good marks were treated with these little golden crunchies. Though I must remind you that they weren't cheap, with each piece costing 7/-, it was a steep price for a student on a shoestring budget.
Countless flakes of baked dough that stick to my mouth after I bite into the crusty layer—is pure delight. Since one single puff contains a spicy-marinated half egg, it would be a sin if I leave the dining table without making it 'even.'
I had four.
Recipe
Puff pastry dough:
Maida 300 gms
Butter (soft) 150 gms
Water as required
Salt 1 tsp
Mix salt and Maida. Add water and make a hard dough. Cover the dough and rest for half an hour. Using a rolling pin spread the dough. Spread butter in 2/3rd portion and 3 fold it. Keep in the refrigerator for an hour.
Repeat the steps 3 times till all the butter is over.
Again spread the dough and 3 fold it without butter, refrigerate for half an hour. Repeat the process 3-4 times.
Pastry dough is ready.
Egg filling:
Hard-boiled eggs - 2
Onion - 1 large
Ginger garlic paste 1tsp
Green chilli paste 1tsp
Turmeric powder 1/4 tsp
Cumin powder 1/4 tsp
Coriander powder 1/2 tsp
Ketchup 1 tbsp
Salt to taste
Oil 1 tsp
Heat oil in a pan, add onions, and fry till translucent. Add ginger-garlic paste and chilli paste and saute for a minute (till the raw smell of garlic disappears).
Add salt, turmeric, cumin, and coriander powder and mix well. (Add a little water if the masala starts burning.) Add ketchup and mix. Remove from heat.
Take the required pastry dough (1/3rd of the above dough will be enough ) and spread it with a rolling pin in a square shape. Cut 4 equal pieces.
In each piece add a little Masala and half a boiled egg and bring the two edges of the pastry sheet together. Bake at 180 for 15-20 mins.
Your amazing egg puffs are ready. Enjoy!
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