This Indian egg puff recipe will teach you how to make the tastiest egg pastries in the world. These egg puffs have a fluffy, buttery crust with a gooey, savory egg and masala interior. And for you egg lovers…snack time will never be the same!
What is an Indian Egg Puff?
Eggs puffs, also known as “Bakery Style Egg Puffs,” are a popular snack in South India. You’ll find them in almost any coffee shop, patisserie, or bakery.
Office workers often flock to Indian bakeries or coffee shops for a mid-day break where they enjoy a hot cup of chai (tea) and an egg puff! The perfect quick snack.
Egg puffs are made with a savory and spicy onion-based masala (stuffing). Half a hard-boiled egg is placed on the sauce, wrapped up in a puff pastry, and baked until golden.
Savor The Memories
My friend, Anu, had immigrated from Southern India to the US in the late 90s. She and I went to college together, where I found out that she was an amazing cook.
She would often cook Indian meals for the two of us. One of those meals happened to be Kerala Egg Puffs.
I’ll never forget the first time I bit into the flaky puff pastry and tasted the rich, savory flavors of the masala & hard-boiled egg. A delicious snack memory was made!
Egg Puff Key Ingredients:
Here are the key ingredients you’ll need to make these Indian Kerala Egg Puffs:
1. Puff Pastry
You can buy this at literally any grocery store in the freezer aisle. Buy the Pepperidge Farm Crescent Dough puff sheets, so you don’t have to roll out the dough when you get home.
2. Hard-Boiled Eggs
Before baking, the eggs are boiled, cooled, and then sliced in half to be stuffed in the puff pastry. You can pre-boil the eggs and store them to be used in this recipe later.
3. Masala Filling
The masala filling is made with sauteed onions and a mixture of savory spices. Feel free to add or remove spices or change the amounts. The sky is the limit!
Onions & Carrots: I like adding grated carrots to the recipe; they add so much flavor and a touch of sweetness. Cook the carrots with the onions to make the egg puff masala for the filling.
Savory Spices: I use a combination of Turmeric, Kashmiri Chili Powder, and Coriander for the spice mix. You can also add some curry leaves and garam masala if you like.
I’d also recommend adding some crispy fried onions at this point. The texture of the birista onions complements the chewiness of the egg, masala, and philo dough, perfectly. Here’s my recipe:
Crispy Fried Onions Recipe
How to Make Egg Puffs
It’s really easy to make egg puffs at home, in your own kitchen. All you need are a few easy-to-get ingredients. This recipe makes 4 Indian egg puffs.
- 1 package puff pastry sheets
- 2 hard-boiled eggs (cut in half vertically)
- 2 teaspoons vegetable oil
- 1 cup of finely sliced onions (1 medium onion)
- 1/2 cup of finely sliced carrots (3 medium carrots)
- 1 teaspoon coriander powder
- 1/4 teaspoon garam masala powder
- 1/8 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- 1-1/2 teaspoon red chili powder (kashmiri)
- 2 tbsp fresh, finely chopped coriander (cilantro) leaves
- Salt to taste
- 1/2 cup water
Note: You can use ginger garlic paste rather than separate pastes.
- Ketchup for dipping
Step 1: Make Hard Boiled Eggs
- To make hard-boiled eggs, fill a saucepan with cold water just until it covers the eggs.
- Bring the water to a boil. The minute the water begins boiling, your eggs are done.
- Run cold water over them for a minute or so.
- Peel the eggs and set them aside.
Step 2: Make the Onion Masala
This is where you can let your personality shine through. Feel free to adjust the amounts of the spices to suit your palette!
- Add 2 teaspoons of vegetable oil to a saucepan.
- Heat oil over medium heat.
- Add 1/2 a teaspoon of cumin seeds and fry for 1 minute.
- Add 1 cup sliced onion and 1/2 cup sliced carrot.
- Cook the onions until they’re translucent, or about 5-7 minutes.
- Add the 1/2 teaspoon garlic paste and 1/2 teaspoon ginger paste and cook until the raw smell is gone (about 1 minute).
- Add 1 teaspoon coriander powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon of garam masala powder, and 1-1/2 teaspoon of Kashmiri red chilli powder.
- Add salt to taste and cook for an additional minute while stirring thoroughly.
- Lastly, add a little water (1/2 cup) and simmer, covered, for about 10 minutes, or until most of the water has evaporated.
- Turn the heat off and add 2-3 tablespoons of chopped coriander leaves.
- Now that the onion mixture is done you can remove it from the heat and set it aside.
Note: Coriander is another name for Cilantro.
Step 3: Make the Egg Puffs
It’s time to make the egg puff pastry parcels. This is the fun part! Some recipes call for using an egg wash as an additional glue to hold things together. However, I don’t find it necessary.
- Start by unrolling 1 crescent dough sheet onto a parchment paper-lined baking tray.
- Next, using a sharp knife slice the rectangle into 4 equal parts.
- Using a large spoon, press down slightly on the center of each square, creating a small depression.
- Place 2 tablespoons of the cooked masala in the center depression of the puff pastry square.
- Next, place the hard-boiled egg halves, face down, on top of the masala.
- Close the puff by folding each corner towards the center, on top of the egg.
- Pinch the top where all the corners meet.
- Place the egg puffs on a parchement paper-lined baking sheet and place in the freezer for 15 minutes.
- At the same time, preheat your oven to 400° F.
Step 4: Bake the Egg Puffs
- Bake the egg puffs at 400° F for 25 minutes.
- Test at 25 minutes and cook in 2-minute increments thereafter.
- You want a golden brown, flaky egg puff.
Serve immediately out of the oven and pair with hot coffee or tea (chai). These are great when dipped in tomato ketchup.
Frequently Asked Questions & Tips:
Why Does My Puff Pastry Need to be Cold?
Your puff pastry needs to be cold before it goes into the oven for the layers to form properly. Cold butter is a key ingredient that makes your puff pastry flaky.
And puff pastry is packed with butter. You do not want your dough to be at room temperature.
Can I Use Soft-Boiled Eggs in My Egg Puffs?
Yes! In fact, I used soft-boiled eggs in this Kerala puff pastry recipe. The 25 minutes in the oven cooks the eggs to a perfect “doneness,” while the yoke stays a bit runny.
What Should I Serve With My Indian Egg Puffs?
Ketchup: Ketchup is the traditional dipping sauce for these. Though, I must admit, I find the ketchup flavor to be a bit overpowering.
Believe it or not, the ketchup takes over the intenseness of the masala curry flavor. Consider trying a few bites before dipping.
Chai (Tea): In the west, we think of Chai as a specific type of drink with a distinct flavor. We get them at Starbucks all the time.
In reality, chai is a direct translation of the word “tea.” So when we say, “chai tea,” we’re actually saying “tea, tea.” lol.
That said, chai and/or coffee is the traditional drink to serve with the egg puffs.
Can I Store My Egg Puffs Till Later?
You can, but they’re best when served right out of the oven. The structure of these egg puffs is puff pastry. And puff pastry is really hard to reheat.
If you’re going to save for later, consider reheating for 5-10 minutes at 350 F in the oven instead of microwaving them.
Or, if you’re a monster like me, eat them cold. (I LOVE EVERYTHING COLD).
Easy Indian Egg Puff Recipe
- 1 package Puff pastry sheets
- 2 Eggs - (hard-boiled)
- 2 tbsp Vegetable oil
- 1 cup Yellow onion - (1 medium onion, finely chopped)
- ½ cup Small carrots - (finely chopped)
- 1 tsp Coriander powder
- ¼ tsp Garam Masala powder
- ⅛ tsp Turmeric powder
- ½ tsp Cumin seeds
- ½ tsp garlic paste
- ½ tsp ginger paste
- 1 ½ tsp Kashmiri red chilli powder
- ½ cup water
- 3 sprigs Cilantro - finely chopped for garnish
Make Hard-Boiled Eggs
- Fill a saucepan with cold water just until it covers the eggs. Bring the water to a boil. The minute the water begins boiling, your eggs are done. Run cold water over them for a minute or so. Peel the eggs and set them aside.
Make the Filling (Onion Masala) – Part 1
- Heat 2 teaspoons of vegetable oil in a medium saucepan.Add 1/2 a teaspoon of cumin seeds and fry for 1 minute.Add 1 cup sliced onion and 1/2 cup sliced carrot.Cook the onions & carrots until the onions are translucent (about 5-7 minutes)
Make the Filling (Onion Masala) – Part 2
- Add the 1/2 tsp garlic paste and 1/2 tsp ginger paste and cook until the raw smell is gone (about 1 minute).Add 1 tsp coriander powder, 1/4 tsp turmeric powder, 1/4 tsp of garam masala powder, and 1-1/2 tsp of Kashmiri red chilli powder.Add salt to taste and cook for an additional minute while stirring thoroughly.Lastly, add 1/2 cup of cold water and simmer, covered, for about 10 minutes.Turn the heat off and add 2-3 tablespoons of chopped coriander leaves.Remove it from the heat and set it aside.
Prepare the Dough
- Start by unrolling the 1 crescent dough sheet.Slice the rectangle into 4 equal parts.Using a large spoon, press down slightly on the center of each square, creating a small depression.Move dough squares to parchment paper-lined baking sheet.
Make the Egg Puffs
- Place 2 tablespoons of the cooked masala in the center depression of the puff pastry square.Next, place the hard-boiled egg halves, face down, on top of the masala.Close the puff by folding each corner towards the center, on top of the egg.Pinch the top where all the corners meet.Place the egg puffs in the freezer (on baking tray) for 15 minutes.Preheat your oven to 400° F.
Bake the Egg Puffs
- Bake the egg puffs at 400° F for 25 minutes.Test for golden brown, flaky egg puff at 25 minutesCook in 2-minute increments thereafter if not fully cooked.Serve with ketchup and coffee or tea (chai).
Your Own Notes
The Golden Lamb provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.Love it? Pin it! Share on Facebook Share by Text
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Check out my other popular dinner recipes!