The best kind of food is whatever someone else makes. Doesn’t matter what it is… if its served on a plate and you don’t have to do a thing, its heaven I tell you!
This recipe is one such luxury. It was made by my friend and my only participation was tasting and nodding my head in appreciation.
One of the little joys of life in U.S. is filo pastry sheets. It had started coming in India too, but it was a rare find. The adventures with filo is endless. Egg or veg puffs are pretty much part of everyone’s childhood in India and the fact that we can recreate it is definitely a plus :-).
Scroll down for the recipe.
Recipe source: My friend
- Ready made filo pastry sheets
- 3 boiled eggs
- 1 big onion
- 1 tsp ginger garlic paste
- 1 tsp chili powder
- 1/2 tsp garam masala
- a sprig of curry leaves, chopped fine
- salt and pepper
- Thaw the pastry sheets. Finely chop the onions and curry leaves.
- Boil water and add the eggs and let it cook for exactly 10 minutes. Let it rest in the same pan and shell it once its cool enough to handle. Cut each egg in half vertically.
- Heat 2-3 teaspoons of oil (enough to saute the onion) and add the curry leaves. Add the chopped onions, ginger garlic paste and saute until pink.
- Add the chili powder, salt and pepper and garam masala. Keep in mind that these spices need to be adjusted according to your personal preference. Taste test and adjust accordingly.
- Take off the heat and let it cool. Divide into 6 equal portions.
- Pre heat the oven to 200 C.
- Cut 6 equal rectangles off the pastry sheets. Fill each sheet with one portion of onion mix and an egg-half. Fold the sheet and seal the edges by pressing with a fork.
- Bake for about 15 minutes or until the puffs are golden in color.
- Serve warm with a hot cup of tea and ketchup on the side.