Spicy Egg Puffs Recipe – Indian Pastry with Green Chili & Tomato

Last Updated on 4 months by Neha Deshmukh

Spicy Egg Puffs Recipe – Indian Pastry with Green Chili & Tomato

Hey everyone! If you’re anything like me, you love a good savory snack. And let me tell you, these Spicy Egg Puffs are seriously addictive. I first made these for a little get-together with friends, and they disappeared in minutes! They’re flaky, flavorful, and have just the right amount of kick. This recipe brings together the wonderful world of Indian spices with the convenience of puff pastry – a match made in heaven, if you ask me.

Why You’ll Love This Recipe

These aren’t your average puffs. We’re talking a vibrant, aromatic masala filling, perfectly spiced hard-boiled eggs, all wrapped in golden, flaky pastry. They’re incredibly easy to make, even if you’re not a seasoned baker. Plus, they’re perfect for parties, picnics, or just a cozy evening in. Honestly, who can resist a warm, spicy puff?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious treats:

• 6 Readymade pastry sheets
• 4 medium Onions
• 1 Tomato
• 2 chopped Green chilies
• 1 tbsp Red chili powder (adjust to your spice preference!)
• 1 tbsp Ginger-Garlic Paste
• ½ tbsp Turmeric powder
• 1 tbsp minced Coriander leaves
• 2 tbsp Oil
• Salt as per taste
• 6 Hard boiled eggs
• 1 tbsp Milk
• 1 Egg
• 1 tbsp Milk

Ingredient Notes

Let’s talk ingredients for a sec! Using ready-made puff pastry is a total lifesaver, isn’t it? It makes this recipe so quick and easy. You can find it in most supermarkets these days.

Now, about those spices… feel free to adjust the red chili powder to your liking. Some like it mild, some like it hot! I usually go for a medium spice level. Fresh ginger-garlic paste is key here – it really elevates the flavor. Trust me, skip the jarred stuff if you can!

And a little secret? Puff pastry isn’t traditionally Indian, but it’s become super popular for making savory snacks like these. You’ll find variations all over India, with different spice blends and fillings. It’s a beautiful example of how cuisines blend and evolve!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, let’s thaw those puff pastry sheets. Take them out of the freezer and let them sit at room temperature for about 20 minutes. This makes them much easier to work with.
2. While the pastry thaws, let’s make the masala. Heat the oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent.
3. Now, toss in the chopped green chilies and ginger-garlic paste. Sauté for another minute until fragrant.
4. Add the chopped tomato, red chili powder, turmeric powder, and salt. Cook until the tomatoes soften and the mixture thickens – about 5-7 minutes.
5. Stir in the minced coriander leaves and take the pan off the heat. Let the masala cool slightly.
6. Time for the egg wash! In a small bowl, beat the egg with the milk. This will give our puffs a beautiful golden shine.
7. Now, gently unfold a puff pastry sheet. Cut it into equal halves.
8. Spread a spoonful of the masala mixture onto one half of each pastry piece. Place a halved hard-boiled egg on top of the masala.
9. Fold the other half of the pastry over the filling to form a triangle or rectangle. Press the edges firmly to seal. You can use a fork to crimp the edges for a pretty look.
10. Brush the tops of the puffs with the egg wash. This is what gives them that lovely golden color.
11. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until golden brown and flaky.
12. Let the puffs cool on a wire rack before serving. This helps them stay crispy!

Expert Tips

• Don’t overfill the puffs, or they might burst open during baking.
• Make sure the pastry sheets are properly sealed to prevent the filling from leaking.
• For extra flavor, you can sprinkle a little sesame seeds on top of the puffs before baking.
• If you don’t have a wire rack, you can use a plate lined with paper towels.

Variations

Okay, let’s get creative!

• Vegan Adaptation: My friend Sarah is vegan, and she loves making these with vegan puff pastry and a filling of spiced potatoes and peas. It’s delicious!
• Gluten-Free Adaptation: If you’re gluten-free, simply use gluten-free puff pastry. There are some great options available now.
• Spice Level Adjustment: My family loves things spicy, so I often add a pinch of cayenne pepper to the masala. For a milder flavor, reduce the amount of red chili powder.
• Festival Adaptations: These puffs are a huge hit during festivals like Diwali, Holi, and Eid. They’re the perfect snack to share with family and friends.

Serving Suggestions

These Spicy Egg Puffs are best served warm, straight from the oven. They pair perfectly with a cup of chai or a refreshing glass of lassi. You can also serve them with a side of mint chutney or tamarind chutney for dipping.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 2 days. Reheat them in the oven or toaster oven to restore their crispiness.

FAQs

Let’s answer some common questions:

What type of oil is best for making egg puffs?

You can use any neutral-flavored oil, like vegetable oil, canola oil, or sunflower oil.

Can I make the masala filling ahead of time?

Absolutely! You can make the masala filling a day or two in advance and store it in the refrigerator. This will save you time when you’re ready to assemble the puffs.

How do I prevent the puffs from becoming soggy?

Make sure the pastry sheets are properly sealed and that the filling isn’t too wet. Also, let the puffs cool on a wire rack to allow air to circulate.

What is the best way to thaw puff pastry sheets?

The best way to thaw puff pastry sheets is to let them sit at room temperature for about 20 minutes. Don’t microwave them, as this can make them tough.

Can I use a different filling instead of eggs?

Definitely! You can use a filling of spiced potatoes, peas, chicken, or paneer. Get creative and experiment with different flavors!