Prawn Balchao Puffs

Instructions

1. 1

   Prepare the Balchao Masala Paste

   • For easier grinding, soak the dried Kashmiri red chilies in hot water for 15 minutes, then drain.
   • In a small grinder or blender, combine the soaked chilies, cumin seeds, and white vinegar.
   • Grind to a smooth, thick paste. Add a splash of water only if absolutely necessary to facilitate grinding.
2. 2

   Cook the Prawn Filling

   • Heat vegetable oil in a pan over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent.
   • Add the ginger-garlic paste and cook for 1 minute until fragrant.
   • Stir in the chopped tomato and cook for 5-6 minutes until it breaks down into a pulp.
   • Add the ground balchao masala paste, turmeric powder, and salt. Sauté for 3-4 minutes, stirring constantly, until the masala is well-cooked and oil begins to separate at the edges.
   • Add the cleaned prawns and mix to coat them thoroughly in the masala. Cook for 3-4 minutes until the prawns turn pink and curl. Be careful not to overcook.
   • Stir in the sugar to balance the tanginess. Turn off the heat. The filling should be thick and semi-dry.
   • Transfer the filling to a bowl and allow it to cool completely to room temperature. This is a crucial step to prevent a soggy pastry.
3. 3

   Assemble the Puffs

   • Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
   • On a lightly floured surface, unroll the thawed puff pastry sheet. Cut it into 8 equal squares (approximately 4x4 inches each).
   • Place about 1 tablespoon of the cooled prawn filling in the center of each square.
   • Fold one corner over to the opposite corner to form a triangle. Gently press the edges to seal, then crimp with a fork for a secure seal.
   • In a small bowl, whisk the egg and milk together to create an egg wash.
4. 4

   Bake to Golden Perfection

   • Carefully arrange the sealed puffs on the prepared baking sheet, leaving some space between them.
   • Brush the tops of the puffs generously with the egg wash.
   • Sprinkle with sesame seeds for garnish.
   • Using a small sharp knife, make a small slit on the top of each puff to allow steam to escape.
   • Bake in the preheated oven for 20-22 minutes, or until the puffs are well-risen, flaky, and a deep golden brown.
   • Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
5. 5

   Serve

   • Serve the Prawn Balchao Puffs warm for the best crispy texture. Enjoy as a delicious appetizer or snack.