Marwari Egg Curry Puff

1. 1

   Step 1

   • a.Prepare Eggs and Oven
   • b.Place 4 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • c.Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
   • d.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.
   • e.Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. 2

   Step 2

   • a.Cook the Marwari Masala Filling
   • b.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.
   • c.Immediately add the finely chopped onion and sauté for 5-7 minutes until it turns soft and golden brown.
   • d.Stir in the ginger-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.
   • e.Add the chopped tomatoes and cook for 4-5 minutes until they break down and become pulpy.
   • f.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.
   • g.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.
   • h.Turn off the heat, stir in the garam masala and chopped coriander leaves. Transfer the filling to a bowl and let it cool completely.
3. 3

   Step 3

   • a.Assemble the Puffs
   • b.Lightly dust a clean work surface with all-purpose flour. Unroll the thawed puff pastry sheet.
   • c.Using a sharp knife or pizza cutter, cut the sheet into 8 equal rectangles.
   • d.Spoon about a tablespoon of the cooled masala filling onto one half of each pastry rectangle, leaving a small border around the edges.
   • e.Place a boiled egg half, cut-side down, on top of the masala.
   • f.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.
4. 4

   Step 4

   • a.Bake to Golden Perfection
   • b.Carefully arrange the assembled puffs on the parchment-lined baking sheet, leaving some space between them.
   • c.Brush the top of each puff with milk for a golden finish and sprinkle with nigella seeds.
   • d.Make a small slit on the top of each puff with a knife to allow steam to escape during baking.
   • e.Bake in the preheated oven for 20-25 minutes, or until the puffs are well-risen, flaky, and deep golden brown.
5. 5

   Step 5

   • a.Cool and Serve
   • b.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.
   • c.Serve warm with mint chutney or tomato ketchup.

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