Puff pastry sheet – 1 (I have used pepperidge farm puff pastry sheet. 2 sheets will be there)
Eggs -5
Onion – 1/2 cup (finely chopped)
Capsicum – 1/4 cup (finely chopped)
Tomatoes – 1/3 cup (finely chopped)
Ginger garlic paste – 1 tsp
Red chilli powder – 3/4 tsp (according to spice level)
Coriander powder – 3/4 tsp
Chaat masala – 1/4 tsp
Oil – 1 tbsp
Salt – to taste
Method of Preparation :
1. Thaw the puff pastry sheet for 40 minutes.
2. Boil the eggs for 15 minutes and peel the skin and heep it aside.
3. In the meantime heat oil in a pan and add the onions.
4. Add the ginger garlic paste and fry for 2 minutes.
5. Add the chopped capsicum and fry till they become soft.
6. Add the salt and tomatoes and fry till they become soft.
7. Add the red chilli powder, coriander powder and chaat masala and fry for 2 minutes.
8. Cut the eggs to 2 halves and add to the mixture.
9.Turn off the heat and let it cool.
10. Roll the puff pastry sheet little more thin like how we roll for chappati using maida or all purpose flour.
11. Cut them to 9 big pieces or 12 small pieces.
12. Keep the egg mixture in the pastry sheet and fold them and stick them by putting water in the edges.
13. Preheat the conventional oven to 400 F. Spray some oil in a baking sheet or aluminium foil and place the puffs and keep it inside the oven for 25 to 30 minutes or until they become golden brown.
* Serve hot with tomato ketchup.
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