Egg Puff

Egg puff


Eggs -4

Turmeric powder-1/2 tsp

Salt to taste


For the Sauté:

Onions-2 medium

Green chillies-2 medium

 For the dough

All purpose flour–1 cup


Preparation method:

  1. Take the flour in a large mixing bowl and add normal water.
  2. Add less water at a time and start to mix the flour to form the dough.
  3. We need the dough to be soft, so add less water at a time.
  4. Instead of water, you can also use yoghurt or milk. This makes dough really soft.
  5. To make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
  6. Continue the process till you get the right consistency of the dough.
  7. Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside for 15 mins.
  8. Heat oil in a pan add onions and green chillies and fry it.
  9. Add eggs, turmeric and salt and scramble it gently.
  10. Garnish it with coriander leaves
  11. Divide the dough into small portions of evenly size.
  12. Roll these portions into balls between your hands till they are smooth and without cracks.
  13. Very lightly flour a rolling board and roll each ball into a thick circle.
  14. Place small portion of the stuffed scrambled egg on the corner and cover it with other half , press the ends.
  15. Heat the oil for the deep frying in a thick-bottomed flat pan on a medium flame.
  16. Deep fry the Pufs one at a time, very gently on each side. This will help the Pufs to puff up.
  17. Fry the pufs till it turns to golden colour. Drain on paper towels and serve hot.
  18. To avoid deep frying ,brush the puff with the oil and cook it in the oven, serve it hot.