home made egg puff

  • Eggs -5
  • Onion – 1/2 cup (finely chopped)
  • Capsicum – 1/4 cup (finely chopped)
  • Tomatoes – 1/3 cup (finely chopped)
  • Ginger garlic paste – 1 tsp
  • Red chilli powder – 3/4 tsp (according to spice level)
  • Coriander powder – 3/4 tsp
  • Chaat masala – 1/4 tsp
  • Oil – 1 tbsp
  • Salt – to taste
  • Plain flour(Maida) 3/4 cupMethod:
  • Boil the eggs for 15 minutes and peel the skin and heep it aside.
  • In the meantime heat oil in a pan and add the onions.
  • Add the ginger garlic paste and fry for 2 minutes.
  • Add the chopped capsicum and fry till they become soft.
  • Add the salt and tomatoes and fry till they become soft.
  • Add the red chilli powder, coriander powder and chaat masala and fry for 2 minutes.
  • Cut the eggs to 2 halves and add to the mixture.
  • Turn off the heat and let it cool.
  • Add salt and ice cold water to flour/maida and make a smooth dough. Roll it into rectangular shape.
    Apply the shortening/vanaspathi to 2/3rd portion. Fold the remaining 1/3rd portion,  Now fold the remaining 1/3rd portion (to which shortening is applied) on top of it.Roll it again. Repeat these steps 3-4 times more. (You have to repeat more times to make the puff more crispy).
  • Now keep the egg on this fold them and stick them by putting water in the edges.
  • Preheat the conventional oven to 400 F. Spray some oil in a baking sheet or aluminium foil and place the puffs and keep it inside the oven for 25 to 30 minutes or until they become golden brown.
  • Serve hot with tomato ketchup.
  • We can change the masala ingredients according to our taste like we can add garam masala or dry mango powder or cumin powder.

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