Egg puffs with Onion Tangy curry

Egg puffs are common in all bakery's in India. The most selling Item in the bakery's is Egg puff's. You can have them with tomato sauce/chili sauce/pudina chutney they taste perfect with any combination. For my self I love to have them with tomato sauce and one sprite on other hand. I made this recipe with chili garlic sauce, this imparts special kind of tangy flavor to the curry. when you bite the puff you will feel divine.  

Ingredients: (makes 6 puffs, 2large and 4 medium size)

Puff pastry sheet-1

Eggs boiled and halfed-3

Onions-thinly sliced-1 cup

Chili garlic paste-1table spoon

Salt to taste

Ginger garlic paste-1/2tbsp

Chat masala-1/2tbsp

Amchur powder-1tea spoon

Red chili powder-1/2 tea spoon

Method:

Take the puff pastry sheet out of the freezer and rest it on a plate to come down to certain temperature where you can handle it. Mean while boil egg's and prepare curry. For curry, take a pan and heat 1tbsp of oil in it. Then add onions and stir them continuously under medium flame, till the onions turn golden brown. Now add ginger garlic paste and saute for 1min, then add chili garlic paste, salt, chat masala and amchur powder. Mix well and let it cook for 2-3min under medium flame and turn off the stove let it cool. 

Now take the pastry sheet on the dusted (dusted with flour) platform and cut it in to 6 parts or 8 parts as you wish. I wanna make 2 large puffs so I cut it into 6 parts.  Now add the curry on top of each pastry sheet, stretch the sheet if you wish with hands.place half-egg on each pastry sheet and cover it. Pre heat the oven at 350F. Prepare the baking tray lined with aluminium foil and greased with oil. Now arrange the puffs on baking tray. Keep them in freezer before baking for about 3-4min and bake them for about 30 min. Check in between. Now the yummy egg puffs are ready to serve.

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