When I was in College+University…..this was my favorite snack! Myself and my friend Shridevi used to go to bakery in the evening, get egg/chicken puffs and eat them during tea time! Awesome……gossips, puffs, tea…..what else can make a perfect day. Hostel life was full of fun! There were very few good bakeries in the city, where they use good quality butter and puffs used to be crispy. Nevertheless, stuffings should be whole some too! Shri used to fight with me…if she happens to get the crooked eggs in her puff! Boy that was some time.

Now after experimenting…nearly everyday, in my kitchen. All the sudden I thought…why can’t I have my fav’ snack! So I penned it in my shopping list to get some puff pastry sheets, this weekend! Again….I felt like…why can’t I fix my own puff sheet, after all. Although I mastered the art of making homemade Barottas…but never ever attempted to make my own pastry sheets till today. So….now since there are no such bakery(with Indian touch). I thought of making this puff at home, all by myself!

When it comes to making puff, one could buy ready made puff sheets in the stores! Or try making your own, its no big a deal. Help yourself with the recipe!

I know what is going on in your mind! Why all the puffs looks so dissimilar to each other! Well….we made this during one of those my cooking classes…so each one ended up with different shapes…ha ha! All my guest students were experimenting their own!

Ingredients:

For Puff Pastry Sheets:

All purpose flour 1 cup
All purpose flour for dusting 1 cup
Egg whites from 1 egg (for egg wash)
Butter 1 whole stick
Salt as per taste
Baking soda 1/4 spoon
Warm water

For Egg Masala:

Eggs 2 boiled and peeled
Onion 1 large finely chopped
Garlic 2 bead minced
Ginger 1″ grated
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Coriander seeds powder 1 spoon
Cumin seeds powder 1 spoon
Garam masala powder 1/4 spoon
Cilantro leaves few
Mint leaves few chopped
Oil few spoons.

Method:

In a wok, heat oil. Add ginger-garlic and onions…fry them real good, till golden color.

Add all the powdered spices and bring them to masala consistency. Add whole boiled eggs and make this sit for a while. Garnish with cilantro and mint leaves. Set aide to cool down to room temperature.

Make a smooth fissure less dough using just warm water + salt and soda.

Make equal parts out of them. Knead them to paper thin…..bast with clarified butter and dust them with flour. Now fold them as shown in the picture. Repeat the same procedure over and over for at least 4-6 times. So you will end up having neat thick square sheet.

Repeat the same for all the remaining equal parts of the dough.

The more you knead over and over….the more the layers. The more you bast with butter…the more the crispyness.

Well…now to the each of the sheet….coat them with egg white(egg wash). Then place a spoon full of masala and half sliced egg. Cover them and seal the edges. Repeat the same for as many as puffs you want!

Once again bast the outer sides of the puff with butter. Place them over butter papers, in an oven safe container. (Note: Aluminium foil could actually burn the puffs to char before it is done thoroughly) Bake them over 350 degrees for about 20 minutes. Often bast them in between with butter.

Enjoy with ketchup as an evening snack.