Jul 18, 2011



1 carrot grated
1 medium onion chopped
1 Tomato finely chopped
3-4 green chillies chopped
1½  tsp ginger garlic paste
3 eggs
1 tbsp coriander leaves chopped
3 tbsp green peas
Puff pastry sheets – You can get these in any supermarket
½ tsp turmeric powder                                                                              
½ tsp red chilly powder
1 ½ tbsp meat masala
Salt to taste
Oil – As needed  
Egg wash:
1 egg
1tbsp milk

Let's Cook :
1. Preheat the oven to 350 degree Fahrenheit and place parchment paper in a baking tray.

2. Heat oil and add green chillies & ginger-garlic paste. Sauté until the raw smell goes. To this add chopped onion and fry until it becomes transparent.Now add grated carrot. Cover & cook in low flame for 2-3 min. When cooked add the tomatoes.

3. When the tomato starts to soften add the masala. After 2 mins, add green peas, coriander leaves and salt

4. In another pan heat oil and whip-in 3 eggs, salt and coriander leaves. Scramble the egg & before it gets fully cooked add the masala. The masala is added to the egg before it is fully cooked so that the egg gets nicely coated with all the masala. Cook the egg well for 2 mins. Take care to see that the masala does not get too dry.

5. Place one square pastry sheet in the baking tray and place a tbsp full of egg masala on the pastry sheet. Dab water on the outer edges of the sheet so that it easily sticks to other side when folded.

6. Now its time to prepare the egg wash. Whip egg & milk together. Brush this egg wash on all prepared egg puffs and bake it for 15-20 min or until the surface turns light brown.
Enjoy your scrambled egg puffs with tomato sauce or coriander chutney.

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