Egg Korma Puffs
Flaky, buttery puff pastry parcels stuffed with a creamy, mildly spiced egg korma filling. Hard-boiled eggs are nestled in a rich onion-cashew gravy, wrapped in golden pastry, and baked until crisp. A beloved Kerala bakery-style snack that's perfect with evening chai.
For 4 servings
- boil · ~10 min
Hard-boil the eggs.
Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Boil for 8 minutes. Drain and transfer to cold water. Once cool, peel and set aside.
- prep · ~2 min
Make the cashew paste.
Drain the soaked cashews and grind them with ¼ cup of water to a smooth paste. Set aside.
- saute · ~10 min
Cook the onion base.
1.Heat oil in a pan over medium heat.2.Add chopped onions and sauté until soft and translucent, about 5 minutes.3.Add grated ginger, minced garlic, and slit green chilies. Sauté for 1 minute until fragrant.4.Add chopped tomatoes and cook until they turn mushy and oil starts to separate, about 4 minutes.TIPDon't rush the onions — slow cooking brings out the sweetness that balances the spices. - saute · ~5 min
Build the korma gravy.
1.Lower the heat and add turmeric powder, red chili powder, coriander powder, and salt.2.Stir for 30 seconds until the spices are fragrant.3.Add the cashew paste and cook for 1 minute, stirring continuously.4.Reduce heat to low, add whisked yogurt, and stir vigorously to prevent curdling.5.Cook for 2 minutes until the gravy thickens and oil surfaces on the edges.TIPKeep the heat low when adding yogurt — high heat will split the gravy. - mix · ~2 min
Finish the korma filling.
1.Sprinkle garam masala and add chopped coriander leaves.2.Stir well and take off the heat.3.Let the korma filling cool completely to room temperature before assembling.TIPThe filling must be completely cool — warm filling will melt the puff pastry and ruin the crisp layers. - prep · ~5 min
Preheat the oven.
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- assemble · ~8 min
Assemble the puffs.
1.On a lightly floured surface, roll out the puff pastry sheet slightly and cut into 4 equal squares.2.Place a generous spoonful of cooled korma gravy in the center of each square.3.Place one whole boiled egg on top of the gravy.4.Fold the pastry into a rectangular parcel, pinching all edges firmly to seal.5.Place seam-side down on the prepared baking tray.TIPDon't overfill — the pastry should close completely without tearing. Seal the edges tightly with a fork. - bake · ~25 min
Egg wash and bake until golden.
1.Brush the top of each puff lightly with beaten egg white.2.Bake in the preheated oven for 20-25 minutes until puffed and deep golden brown.3.Remove from oven and let cool on a wire rack for 5 minutes before serving.TIPBake on the middle rack for even golden browning. Rotate the tray halfway through for uniform color. - serve
Serve warm with chai or ketchup.
Serve the egg korma puffs while still warm and crispy, alongside a hot cup of masala chai or a small dish of tomato ketchup.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Chill the assembled puffs for 10 minutes before baking to help the pastry hold its shape.
- 2Use a fork to crimp the edges firmly—this prevents the filling from leaking during baking.
- 3For extra shine, brush the puffs with a mix of beaten egg white and a splash of milk.
- 4If the korma gravy seems too thin, simmer it a little longer until it thickens to a spreadable consistency.
- 5Make the korma filling a day ahead and refrigerate; reheat gently and cool before assembling.
- 6To avoid soggy bottoms, bake the puffs on a preheated baking tray or use a perforated liner.
- 7Let the puffs rest on a wire rack after baking to keep the underside crisp.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tsp and sauté the onions in a non-stick pan with a splash of water. Use low-fat yogurt to cut calories while keeping the creamy texture.
high proteinHigh-protein
Swap the puff pastry for filo dough (brush each layer with egg white) to reduce fat and add satisfying crunch. Add 2 tbsp of paneer crumbles to the korma for extra protein.
jainJain
Omit garlic, onion, and green chili; use asafoetida (hing) and a pinch of black salt for savory depth. Replace yogurt with cashew cream and tomato with just a little cooked pumpkin for color.
veganVegan
Replace eggs with firm tofu (pan-seared for browning) and use dairy-free yogurt or coconut cream. Brush the pastry with plant-based milk instead of egg white.
Why this is on our healthy list.
Good Source of Protein
Each puff contains a whole hard-boiled egg, providing high-quality protein that supports muscle health and keeps you full longer.
Heart-Healthy Fats from Cashews
Cashews contribute monounsaturated fats and magnesium, which help maintain healthy blood pressure and cholesterol levels.
Antioxidant-Rich Spices
Turmeric, coriander, and garam masala provide anti-inflammatory compounds that support overall immunity.
Digestive Aid from Yogurt
The live cultures in yogurt promote gut health and improve digestion, especially when paired with mild spices.
Bone-Friendly Calcium
Yogurt and cashews both contain calcium and phosphorus, essential for maintaining strong bones and teeth.
Frequently asked questions
Yes, you can assemble the puffs up to 8 hours ahead, refrigerate them unbaked, and bake just before serving. Add 2-3 minutes to the baking time if baking from cold.
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