Egg Puff
In India, bakeries are a dime a dozen. There is one on every street corner and they sell yummy baked goods at a very cheap price. Down south and especially in Chennai, my hometown, these bakeries are attached to a tea/coffee/fresh juice shop and are usually run by a Malayalee. These small pieces of heaven attract everyone from the rich to the poor, young to old. My own childhood was filled with visiting the bakery after school to grab a quick bite.
One of my favourite dishes, and I know this is true for most South Indians, is an egg puff. Yes, it is exactly what it sounds like. Egg wrapped in puff pastry. And yet, it is not that simple. A spicy onion-tomato mix cradles the egg, giving it more flavour and adding a whole other depth. This is the perfect snack to have, whether you are standing on the roadside yelling at the owner of the shop to give you one more mango juice or if you are sitting back at home, enjoying a crisp, cold beer at the end of the day.
The best part? It’s ridiculous how simple it is to make this dish. So go ahead, give it a whirl. The recipe calls for puff pastry and the frozen ones you’d find in the supermarket would work just fine. If you are up for the challenge, you can also try making your own puff pastry. With the frequency with which I make these egg puffs, more often than not, I end up using the frozen sheets.
Simple evening snacks to keep the Winter days interesting. Try them today!
Preheat the oven to 400F.
Thaw the puff pastry as per the instructions on the label or if you are making your own puff pastry, you know what you are doing.
In a small pan, heat some oil and add the onions. Cook till they are golden brown.
Add ginger-garlic paste and cook it till the raw, pungent smell goes away.
Add the tomatoes and cook for a minute before adding all the powdered ingredients and salt.
Your onion-tomato mix is now ready. Place a tablespoon of it on each square of puff pastry, place the halved egg on top of it, sprinkle some salt and pepper on top.
Take each corner of the puff pastry and bring it to the middle to close it. It need not cover completely and there can be gaps on the side.
Apply the egg wash and bake in the oven for 20-25 minutes till it is golden brown.
Enjoy with some ketchup like the locals do.
Ingredients
Directions
Preheat the oven to 400F.
Thaw the puff pastry as per the instructions on the label or if you are making your own puff pastry, you know what you are doing.
In a small pan, heat some oil and add the onions. Cook till they are golden brown.
Add ginger-garlic paste and cook it till the raw, pungent smell goes away.
Add the tomatoes and cook for a minute before adding all the powdered ingredients and salt.
Your onion-tomato mix is now ready. Place a tablespoon of it on each square of puff pastry, place the halved egg on top of it, sprinkle some salt and pepper on top.
Take each corner of the puff pastry and bring it to the middle to close it. It need not cover completely and there can be gaps on the side.
Apply the egg wash and bake in the oven for 20-25 minutes till it is golden brown.
Enjoy with some ketchup like the locals do.