|U see the clouds…|
|At my in-law’s place|
|Pour… In-law’s place…|
|That’s how it becomes in front of my parent’s house…|
Moving on to today’s recipe, it’s just the simple egg puffs that we keep buying from the local bakery. If we have a pack of puff pastry at home, that it’s a breeze to make. There are no complications whatsoever in making this simple snack. Here’s the way I make it…
While I go off to a hot hot weekend – temperatures are very much hovering around 40 degrees C with the humidity peaking around 80 – hope you guys will enjoy out there, especially the people in India who are enjoying the monsoons!!! I know that monsoons are not very fun, as you cannot go as per your plans, but then for people like me who go to Kerala on vacations just to feel lazy, nothing beats the feeling of enjoying the lovely breeze with a little blanket and gazing across the skies, thinking sweet nothings… 🙂
Kerala Style Egg Puffs
- 2 eggs hard boiled and cut into half
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1 onion sliced thinly
- 1 green chilly chopped finely
- 1/2 tsp coriander powder
- 1/2 tsp pepper powder
- 1/4 tsp garam masala powder
- Salt to taste
- 4 puff pastry sheet thawed as per instruction
- Milk for brushing
- Heat oil in a small saucepan and splutter mustard seeds. Saute the onions till it becomes soft.
- Add the green chilly and saute for a couple of minutes.
- Add in the masalas and the salt and cook till raw smell goes. Check for seasoning and switch off. Divide the mixture into four portions.
- Preheat your oven to 200 degrees. Spread your roaster pan with parchment paper. Dust your work area.
- Slightly spread one puff pastry sheet. Put the onion masala and one half of the egg.
- Fold and press the sides with your hand. Place it on the parchment.
- Repeat for all the other three puff pastries. Using a knife, make two stashes on the top of each of the puff. Brush liberally with milk.
- Bake the puff pastries for 20-25 minutes till the top portion becomes golden. Serve warm with a cup of hot chai!!!
2. Stashing with knife on the pasty is optional, but I love the way it opens up when it gets baked. 🙂