Description
Kerala style spicy masala egg puffs are a flavorful Indian snack featuring hard-boiled eggs enveloped in a spicy onion masala filling, all wrapped in flaky puff pastry. This traditional Kerala bakery favorite combines aromatic spices, fresh curry leaves, and a rich coconut oil base, making it a perfect accompaniment to a hot cup of chai.
Ingredients
Scale
Masala Filling
- 2 tablespoons coconut oil
- 1 teaspoon fennel seeds
- 1 tablespoon finely chopped ginger
- Fresh curry leaves (a 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
Main Ingredients
- 3 hard-boiled eggs, halved
- 6 puff pastry squares, thawed
- 1 egg, whisked (for brushing)
Instructions
- Prepare the Masala Filling: Heat coconut oil in a pan over medium heat. Add fennel seeds and let them crackle. Then add finely chopped ginger, curry leaves, and green chillies. Sauté for a minute until aromatic.
- Sauté Onions and Spices: Add thinly sliced red onions to the pan. Cook on low heat until onions turn soft and translucent. Stir in turmeric powder, Kashmiri red chilli powder, Malabar garam masala, and salt. Cook until the mixture thickens and the spices are well incorporated, about 10-15 minutes.
- Add Final Touches to Masala: Mix in ketchup and freshly ground black pepper. Cook for another 2 minutes, then remove the pan from heat and let the masala cool to room temperature.
- Assemble Egg Puffs: Preheat oven to 200°C (390°F). On each puff pastry square, place a spoonful of the cooled masala mixture. Arrange two halves of hard-boiled eggs over the masala. Fold the pastry over to enclose the filling, sealing the edges tightly by pressing with a fork or your fingers.
- Brush and Bake: Place the prepared puffs on a baking tray lined with parchment paper. Brush the tops with whisked egg to give them a golden glaze. Bake in the preheated oven for 20-25 minutes or until the pastry is puffed up and golden brown.
- Serve: Let the egg puffs cool slightly before serving. Enjoy warm with a cup of authentic Kerala style chai or tea.
Notes
- Use fresh puff pastry for best results and ensure it is properly thawed before assembly.
- Adjust green chillies and Kashmiri red chilli powder according to your heat preference.
- To seal the pastry edges perfectly, egg wash is essential – it acts as glue.
- Serve the egg puffs warm to enjoy the flaky texture and the spicy filling.
- These puffs make excellent tea time snacks or party appetizers.
Nutrition
- Serving Size: 1 puff
- Calories: 375 kcal
- Sugar: 3 g
- Sodium: 425 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 125 mg
