Add 1 - 2 tbsp hot water to bring everything together. Add ketchup (refer notes), curry leaves and mix well. Thaw the puff pastry as per the package instructions. Beat 1 egg with 1-2 tsp water for egg wash. Apply this egg mixture on four sides of the puff pastry. Place about 1 tbsp of masala on each puff pastry, followed by half a slice of egg.
Egg Wash: Beat an egg with a pinch of salt (if using it for a savory recipe) and generously brush it over the puffs. Egg wash is an age old technique to bring golden color and crispness in puffs. Egg Yolk: When puff pastry is brushed with beaten egg yolk, then you get a bright and glossy shine on puffs.
These puffs have a layered filling of hard-boiled eggs bathed in a spicy masala, giving a burst of flavour at every bite. 1. Heat oil in a pan and add mustard seeds. They will start to splutter. 2. Turn the hob to medium heat and add sliced onions and saute them till soft. 3. Add chopped tomatoes to this and saute till they are soft. 4.
The 'puff' comes from the heat of the oven working on the layers of butter to create steam. The steam separates the layers of dough, giving 'rise' to the distinct texture and characteristic flakiness to puff pastry. If you want to make your pastry at home, Gayathri has a great post on homemade puff pastry.