Hyderabadi Egg Puffs with Masala Chai

Instructions

1. 1

   Prepare the Eggs

   • Place 3 eggs in a saucepan and cover with cold water by at least an inch. Add a pinch of salt to the water to make peeling easier.
   • Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to a gentle simmer and cook for 10 minutes for hard-boiled eggs.
   • Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
   • Peel the cooled eggs and slice them in half lengthwise. Set aside.
2. 2

   Make the Masala Filling

   • Heat oil in a pan or kadai over medium heat. Add the finely chopped onions and sauté for 4-5 minutes until they turn soft and translucent.
   • Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the finely chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they break down and become mushy.
   • Add the spice powders: turmeric, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for 2-3 minutes until the oil begins to separate from the masala.
   • Turn off the heat, stir in the chopped coriander leaves, and transfer the masala to a bowl to cool down completely. This is crucial to prevent a soggy pastry.
3. 3

   Assemble the Egg Puffs

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • Lightly flour your work surface and unroll the thawed puff pastry sheet. Gently roll it out slightly to even the thickness. Cut the sheet into 6 equal rectangles (approximately 5x5 inches each).
   • Spoon about 1-2 tablespoons of the cooled masala mixture into the center of each pastry rectangle, spreading it slightly.
   • Place one half of a hard-boiled egg, yolk-side down, onto the masala.
   • Carefully fold one side of the pastry over the filling to meet the other side, forming a rectangular parcel. Gently press the edges to seal.
   • For a secure seal, press down along the three open edges with the tines of a fork.
4. 4

   Bake to Golden Perfection

   • Carefully place the assembled puffs on the prepared baking sheet, leaving some space between them.
   • In a small bowl, whisk the remaining egg with 1 tablespoon of milk to create an egg wash.
   • Generously brush the top of each puff with the egg wash. This will give them a beautiful golden-brown shine.
   • Bake in the preheated oven for 20-25 minutes, or until the puffs are deeply golden, flaky, and well-risen. Rotate the baking sheet halfway through for even baking.
   • Once baked, remove from the oven and let them cool on a wire rack for at least 5-10 minutes before serving, as the filling will be very hot.