Description
Kerala style spicy masala egg puffs are a flavorful South Indian bakery classic featuring hard-boiled eggs enveloped in a spicy onion and masala filling, wrapped in flaky puff pastry, and baked to golden perfection. These puffs pack a punch with aromatic spices like fennel seeds, turmeric, Kashmiri red chili powder, and Malabar garam masala, making them a perfect snack or teatime treat best enjoyed with chai.
Ingredients
Scale
Masala Filling
- 2 tablespoons coconut oil
- 1 teaspoon fennel seeds
- 1 tablespoon finely chopped ginger
- curry leaves (a small handful)
- 2 to 3 green chillies, finely chopped
- 3 large red onions, thinly sliced
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chilli powder
- 1 teaspoon Malabar garam masala
- 1 tablespoon ketchup
- 1 teaspoon freshly ground black pepper
- salt, to taste
Other Ingredients
- 3 hard-boiled eggs, halved
- 6 puff pastry squares, thawed
- 1 egg, whisked (for brushing)
Instructions
- Heat oil and temper spices: Warm the coconut oil in a pan over medium heat. Add the fennel seeds and let them crackle for a few seconds to release their aroma.
- Sauté aromatics: Add the finely chopped ginger, curry leaves, and green chillies to the pan. Stir and sauté for about 1-2 minutes until fragrant.
- Cook onions and spices: Add the thinly sliced red onions to the pan and cook on medium-low heat until they soften and turn translucent. Then add turmeric powder, Kashmiri red chilli powder, Malabar garam masala, freshly ground black pepper, and salt. Mix well and cook until the mixture thickens and the onions are caramelized, approximately 15-20 minutes.
- Add ketchup and combine: Stir in the tablespoon of ketchup to add slight tanginess and moisture to the masala. Cook for another 2 minutes and then remove the pan from heat.
- Prepare puff pastry: Take the thawed puff pastry squares and place a halved hard-boiled egg in the center of each square. Spoon an ample amount of the prepared spicy onion masala over the eggs.
- Fold and seal puffs: Fold the puff pastry over the filling to form a triangular or rectangular pocket. Press the edges firmly to seal. Use a fork to crimp the edges ensuring they do not open during baking.
- Brush with egg wash: Brush the top of each puff generously with the whisked egg to give a golden, shiny finish after baking.
- Bake puffs: Preheat the oven to 375°F (190°C). Place the prepared puffs on a baking tray lined with parchment paper and bake for 20-25 minutes or until they are puffed and golden brown.
- Cool and serve: Remove from oven and let the puffs cool slightly before serving. Best enjoyed warm with chai or your favorite tea.
Notes
- Ensure puff pastry is fully thawed before using to avoid cracking.
- Adjust the quantity of green chillies and red chilli powder based on your spice preference.
- Use fresh curry leaves for authentic Kerala flavor.
- These egg puffs can be prepared in advance and refrigerated; reheat in an oven or air fryer to restore crispiness.
- Serve hot or warm for the best taste and texture.
Nutrition
- Serving Size: 1 puff
- Calories: 375
- Sugar: 3 g
- Sodium: 425 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 125 mg
