Marwari Egg Curry Puff

Name: Marwari Egg Curry Puff
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1 sheet Puff Pastry Sheet (Approx. 10 oz or 280g, thawed); 4 pcs Large Eggs (For hard boiling); 2 tbsp Sunflower Oil; 1 tsp Cumin Seeds; 1 tsp Fennel Seeds; 1 pinch Asafoetida; 1 medium Onion (Finely chopped); 1 tbsp Ginger-Garlic Paste; 2 pcs Green Chili (Finely chopped, adjust to taste); 1 medium Tomato (Finely chopped); 0.5 tsp Turmeric Powder; 1 tsp Red Chili Powder (Adjust to spice preference); 1.5 tsp Coriander Powder; 0.5 tsp Dried Mango Powder; 0.5 tsp Garam Masala; 1 tsp Salt (Or to taste); 2 tbsp Yogurt (Whisked well); 2 tbsp Coriander Leaves (Freshly chopped); 2 tbsp Milk (For brushing); 1 tsp Nigella Seeds (For topping); 1 tbsp All-Purpose Flour (For dusting)

RATING

4.2/5(28)

TASTE SCORE

9/10

A delicious fusion snack where flaky, golden puff pastry is filled with a spicy Marwari-style egg curry. These savory puffs are perfect for tea time, parties, or as a satisfying appetizer.

PREP

25m

COOK

20m

SERVES

2 PUFFS

533 cal

SERVINGS

METHOD · 5 STEPS

Prepare Eggs and Oven
1.Place 4 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
2.Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
3.Drain the hot water and transfer the eggs to an ice bath to stop the cooking process. Once cool, peel the eggs and slice them in half lengthwise. Set aside.
4.Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Cook the Marwari Masala Filling
1.Heat oil in a pan over medium heat. Add cumin seeds and fennel seeds. Once they start to crackle (about 30 seconds), add the asafoetida.
2.Immediately add the finely chopped onion and sauté for 5-7 minutes until it turns soft and golden brown.
3.Stir in the ginger-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.
4.Add the chopped tomatoes and cook for 4-5 minutes until they break down and become pulpy.
5.Add all the dry spice powders: turmeric, red chili, coriander, dried mango powder, and salt. Mix well and cook for 2 minutes, stirring frequently, until the oil begins to separate from the masala.
6.Reduce the heat to low. Add the whisked yogurt and stir continuously for 2-3 minutes to prevent curdling. Cook until the masala thickens and becomes a semi-dry paste.
7.Turn off the heat, stir in the garam masala and chopped coriander leaves. Transfer the filling to a bowl and let it cool completely.
Assemble the Puffs
1.Lightly dust a clean work surface with all-purpose flour. Unroll the thawed puff pastry sheet.
2.Using a sharp knife or pizza cutter, cut the sheet into 8 equal rectangles.
3.Spoon about a tablespoon of the cooled masala filling onto one half of each pastry rectangle, leaving a small border around the edges.
4.Place a boiled egg half, cut-side down, on top of the masala.
5.Fold the other half of the pastry over the filling to cover it. Press the edges together firmly with your fingers, then crimp with a fork to seal completely.
Bake to Golden Perfection
1.Carefully arrange the assembled puffs on the parchment-lined baking sheet, leaving some space between them.
2.Brush the top of each puff with milk for a golden finish and sprinkle with nigella seeds.
3.Make a small slit on the top of each puff with a knife to allow steam to escape during baking.
4.Bake in the preheated oven for 20-25 minutes, or until the puffs are well-risen, flaky, and deep golden brown.
Cool and Serve
1.Remove the puffs from the oven and let them cool on a wire rack for at least 5-10 minutes before serving. This helps the pastry to set and become crispier.
2.Serve warm with mint chutney or tomato ketchup.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Ensure the filling is completely cool before placing it on the pastry. A warm filling will melt the butter in the pastry, resulting in a soggy bottom.
2
Do not overfill the puffs, as the filling might ooze out during baking and burn.
3
For a richer, glossier finish, use an egg wash (1 beaten egg with 1 tbsp of water) instead of milk.
4
Keep the puff pastry cold until you are ready to use it. Working with cold pastry is easier and yields flakier results.
5
Thaw frozen puff pastry in the refrigerator overnight for the best texture. Avoid microwave thawing.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Replace the egg with cubes of spiced paneer, boiled potatoes, or a mixed vegetable filling.

Meat Lover's

Meat-Lover's

Use a spicy minced chicken or lamb (keema) filling instead of the egg and masala.

Spicier Version

Increase the amount of green chilies or add 1/4 teaspoon of black pepper powder to the masala for extra heat.

Different Topping

Sprinkle with white sesame seeds, poppy seeds, or carom seeds (ajwain) instead of nigella seeds before baking.

HEALTH BENEFITS

Why this is on our healthy list.

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Excellent Source of Protein

Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.

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Beneficial Spices

The recipe uses spices like turmeric, which contains curcumin (a powerful anti-inflammatory), and cumin and fennel, which are known to aid digestion.

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Provides Energy

The carbohydrates from the puff pastry provide a quick source of energy, making this a satisfying and fulfilling snack.

QUESTIONS?

Frequently asked questions

Each puff contains approximately 270-300 calories, depending on the specific brand of puff pastry and amount of oil used. This is an estimate and can vary.