This delightful and fluffy egg puff works well for breakfast or tea time snacks. It has been our childhood favorite recipe that I enjoyed with my cousins together in our majestic dining table along with fun-filled conversations, laughter and fond memories. Food and family memories are very often co related that makes the culinary journey even more memorable.

Traditionally egg puffs are made using boiled eggs but here I have used beaten egg whites since this is the way we have been enjoying it and I hope my readers also does the same.

Ingredients

Egg : 4 whites (beaten)

Onion : 1

Green chillies : 2 to 3

Coriander leaves : 3 tsp

Salt : as required

Oil : for frying

For puff pastry

Maida : 200 gms

Oil : 4 tsp

Salt : 1 tsp

Kalonji: 1/4 tsp

Water : as required

Step 1

Knead a soft dough with oil, salt and water. Cover it with a moist cloth and let it rest for at least half an hour 

Step 2

Separate the egg white from the yolk and beat the white until it’s fluffy.

Step 3

Mix it with thinly diced onion, green chillies, corriander leaves and salt.

Step 4

Take a small ball from the dough and roll it into a circle.

Step 5

Brush the edge with water. Place a scoop of egg mixture on the sheet.

Step 6

Bring together the diagonally opposite sides and seal it.

Step 7

Heat oil in a pan. Gently place the puff in the medium hot oil and let it fry til the outer crust becomes crispy.

Step 8

Serve it hot.

Tip

Sprinkle the salt at the end since salt would make the egg runny and filling them would become a problem.