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Crispy, flaky puff pastry filled with a fiery Chettinad-spiced egg masala. This popular South Indian bakery snack is a perfect savory treat for tea time or as an appetizer, bursting with aromatic flavors.
For 4 servings
Prepare Eggs and Pastry
Cook the Chettinad Masala
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Crispy, flaky puff pastry filled with a fiery Chettinad-spiced egg masala. This popular South Indian bakery snack is a perfect savory treat for tea time or as an appetizer, bursting with aromatic flavors.
This chettinad recipe takes 60 minutes to prepare and yields 4 servings. At 745.55 calories per serving with 16.79g of protein, it's a moderately challenging recipe perfect for snack or appetizer or brunch.
Assemble the Egg Puffs
Bake to Golden Perfection
Cool and Serve
Replace the egg with paneer cubes or a mixture of spiced, mashed potatoes and peas for a delicious vegetarian version.
Use a dry-style Chettinad chicken or mutton keema (mince) as the filling instead of egg.
Increase the amount of black pepper and red chili powder, or add a pinch of Chettinad masala powder for an extra fiery kick.
Instead of triangles, you can cut the pastry into circles and fold them into half-moons, or create rectangular parcels.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The Chettinad masala features spices like turmeric, black pepper, and fennel, which are known for their anti-inflammatory and antioxidant properties, helping to combat oxidative stress.
The carbohydrates from the puff pastry provide a quick source of energy, making this a satisfying and filling snack.
One serving, which consists of two puffs, contains approximately 700-750 calories. The majority of the calories come from the puff pastry, which is high in fat and carbohydrates.
Chettinad Egg Puffs are an indulgent snack rather than a health food. While the eggs provide high-quality protein, the puff pastry is high in refined flour and saturated fats. They are best enjoyed in moderation as a special treat.
Yes, you can. Preheat your air fryer to 375°F (190°C). Place the puffs in the basket in a single layer and air fry for 12-15 minutes, or until golden brown and puffed up, flipping halfway through if needed.
Absolutely. The Chettinad masala filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This can save you a lot of time on the day you plan to bake the puffs.
Sogginess is usually caused by two things: using a warm filling, which melts the pastry before it bakes, or not sealing the edges properly, which allows steam from the filling to escape and soften the pastry. Always use a completely cooled filling and seal the edges tightly.
Yes, if you are experienced with making laminated dough, homemade puff pastry will yield excellent, flaky results. However, store-bought all-butter puff pastry is a convenient and reliable alternative.