EGG PUFFS WITH FROZEN PAROTTA
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| EGG PUFFS WITH FROZEN PAROTTA |
Well, this Egg Puff recipe was inspired by Chef Pillai's Youtube Video and vis-à-vis the craving for a typical Bakery style Puffs. Have tried making them with Pastry Sheets, but I never felt them as good as the ones sold in the Bakeries. And the moment I saw the video by Chef Pillai, I had no doubt and right away went ahead with the recipe. The results were amazing, and I was overwhelmed with the flaky texture, as good as the ones we get in the bakeries.
So, now no looking back, and I have started to store up frozen Parottas now with the sole intention of making puffs out of it. As the original recipe was made with eggs, went with the flow and made Egg Puffs. And when I had a few side cuttings of the frozen Parotta sheets left around from making Egg Puffs, converted them into Mini Vegetable Puffs. What went hit at home were the tiny Vegetable Puffs. As usual, anything bite sized comes under my daughter's arena.
With all good efforts and not much satisfying trials & errors with Puff recipe, frozen parotta sheets came out to be a bliss out of the blue. And now this Puff recipe with Frozen Parotta sheets is surely going to be one of the most frequented snack at home. The moment we land in India, my husband always says, we should have a Puff and a Tea in the roadside Bakery. So much is his love for this snack. And my daughter on the other hand have a few craving anecdotes of tasty Puffs she ate when she was in India for a few days. So for all the love and overwhelming craving of Puffs, here comes one of the easiest and foolproof Puff recipe.
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| EGG PUFFS WITH FROZEN PAROTTA |
All the more today, 17th January happens to be the 6th Anniversary of my Blog, Essence of Life - Food. And this Puff recipe happens to be the 750th Post - another favourite recipe to mark the milestone. After 6 years of consistency and never waning passion I hold for my blog, let me give myself a pat on my back. I recently have started to feel that people I know relate me to food and never forget to appreciate my work. Especially my food photos and when a few come up saying that they have tried some recipes, and they liked it, I feel humbled and overwhelmed, all at the same time.
Thanks for all the support and encouragement.
For more SNACKS & SAVOURIES, Click here...
Cuisine - Indian
Recipe - Snack
Difficulty - Easy
Serves - 3-4
Author - SM
Cooking Time - 15 - 20 Minutes
Baking Time - 30 - 45 Minutes.
For BAKERY STYLE SNACKS, Click here...
HOW TO MAKE EGG PUFFS WITH FROZEN PAROTTA SHEETS
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| EGG PUFFS WITH FROZEN PAROTTA |
INGREDIENTS:
For the Egg Filling:
Eggs - 4 Nos.Ginger Garlic Paste - 1 Tablespoon
Green Chillies - 3–4 Nos.
Curry Leaves - 1 Sprig
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 1–11/2 Teaspoons
Garam Masala - 1 Teaspoon
Tomato Ketchup - 1 Tablespoon (Optional)
Oil - 2 Tablespoons
Salt - to Taste
Sugar - a Pinch
Coriander Leaves - a few (Optional)
For 'HOW TO MAKE PERFECT HARD BOILED EGGS, Click here ...
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| EGG PUFFS WITH FROZEN PAROTTA |
For Egg Puff:
For Egg Wash:
Egg - 1 No.
METHOD:
For Egg Masala:
- Hard-boil the eggs and keep them aside. Peel them and cut it into two halves.
- Heat oil in a pan, sauté finely chopped Onions, Curry Leaves, Green Chillies until Onions turn translucent.
- Add Ginger-Garlic Paste and sauté it until aromatic.
- Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above.
- Fry for a while until the raw flavour goes and sauté it until oil separate from the mix.
- Add in the Tomato Ketchup and give a quick stir.
- Add a dash of Salt, a pinch of Sugar and mix well.
- Sprinkle some water, if necessary, and cook on a low flame for about 5 minutes.
- Add boiled Eggs into it and cook them on a low flame for a few more minutes.
- Switch off the flame and garnish it with Coriander Leaves.
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| EGG PUFFS WITH FROZEN PAROTTA |
For Egg Puff:
- Meanwhile, pre-heat the oven to 200 °C.
- Take the frozen Parottas from the freezer just before making the Egg Puffs.
- No need to thaw them. Thawing can make the process cumbersome.
- Gently peel off the plastic sheets from the Parottas and place it on a cutting board.
- Cut off the sides and make a square out of it.
- Leave the cut-off sides in the freezer. Can use it to make mini puffs.
- Now, place an Egg (place the yolk side down) from the Egg Masala, top it up with a few teaspoons of the Masala.
- Gently fold the sides and cover the Egg & the masala, making a square shaped packet.
- Follow the suit for the rest of the Eggs.
- When the Puffs are packed and ready, place the Egg Puffs on a greased baking tray.
- Leave enough space in between.
- Meanwhile, beat the Egg with a teaspoon of water for the Egg Wash.
- Gently brush the Egg Puffs placed on the baking tray with the Egg Wash.
- Now, place the baking tray with the Egg Puffs into the Electric Oven.
- Bake the Egg Puffs at 200 °C for about 30–45 minutes.
- You need to bake the Egg Puffs until the crust turns golden brown & until it turns crispy & flaky.
- Adjust the baking time according to your oven settings.
- Serve flaky & crispy Egg Puffs hot with your choice of Sauce or Ketchup.
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| EGG PUFFS WITH FROZEN PAROTTA |
NOTES:
- Adjust the amount of Spices to suit your taste preference.
- Can add whole hard-boiled eggs or cut them into halves.
- If adding full eggs, then cut small slits over the egg whites, so that the egg absorbs the flavour of the masala.
- Adding Sugar & tomato ketchup are totally optional.
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