Flaky puff pastry filled with spicy onion masala and perfectly boiled eggs — this Kerala-style Egg Puff is the ultimate tea-time snack!
I still remember the very first time I bit into a Kerala-style egg puff — it was at a tiny bakery tucked away on a busy street in Kochi. The heat, the buzz of auto-rickshaws, and then bam — the crispiness of the puff, the spicy masala, and that soft, boiled egg all hit me at once. It was love at first bite.
Back home, I craved that flavor — you know, the one that’s not too spicy but hits just right. That’s when I started experimenting in my kitchen. And let me tell you, this homemade version? Chef’s kiss. Perfect for lazy Sunday brunches, or when you just want something warm and flaky to go with your evening chai.
Why You’ll Love This Egg Puff Recipe?
- Flaky, Golden Pastry: Thanks to store-bought puff pastry (because let’s be real, no one’s got time to make it from scratch).
- Spicy Onion Masala: The real MVP — caramelized onions, garlic, ginger, and just the right kick of heat.
- Protein-Packed: Boiled eggs make this snack both hearty and filling.
- Quick & Easy: From start to finish in about 35 minutes.
- Tea-Time Classic: Pairs perfectly with chai — but you already knew that.
Ingredient Notes:
This Kerala-style egg puff is all about simple ingredients coming together in the best possible way.
For the Filling:
- Onions (2 medium): Sliced thin and sautéed till golden brown — this is where all the flavor starts.
- Green Chilies (2-3): Adds that little kick. Adjust based on how brave you’re feeling.
- Garlic & Ginger: Freshly grated — because pre-made pastes just don’t hit the same.
- Curry Leaves: The smell alone is enough to make your neighbors jealous.
- Spices: A mix of turmeric, coriander, Kashmiri red chili powder (for color, not crazy heat), pepper, and garam masala.
- Tomato Sauce: Adds a tiny bit of tanginess.
- Salt: Obviously.
For the Pastry:
- Puff Pastry Sheet: Store-bought is totally fine. Just thaw it according to the package instructions.
- Hard-Boiled Eggs (2): Halved — because that’s the real star here.
- Egg Wash: For that gorgeous golden-brown finish.
How To Make Egg Puff?
Step 1. Preheat & Prep
Crank that oven up to 200°C (400°F) and line a baking tray with
Step 2. Cook the Spicy Onion Masala
Heat some oil in a skillet, then toss in the sliced onions, green chilies, grated garlic, ginger, and those fragrant curry leaves. Sauté until the onions go golden and your kitchen starts smelling like heaven.
Add in the tomato sauce, turmeric, coriander, Kashmiri red chili powder, pepper, garam masala, and salt. Stir it up and cook for another 1-2 minutes until the spices really come alive. Remove from heat and let it cool — we don’t want soggy pastry from hot filling.
Step 3. Assemble the Puffs
Cut the puff pastry into 4 equal squares. Spoon a generous amount of the onion masala into the center of each square. Gently place a halved boiled egg on top (cut side down looks prettier, trust me).
Want To Save This Recipe?
Now, fold the corners of the pastry toward the center, sealing the edges over the egg. Give the top a gentle press — we don’t want the egg running away. Brush the whole thing with egg wash for that glossy bakery-style finish.
Step 4. Bake Until Golden & Crispy
Pop the puffs onto your prepped baking tray and bake for 20-25 minutes — or until golden brown and flaky. Keep an eye on them after the 20-minute mark; every oven has its quirks.
Step 5. Serve & Devour
Let the egg puffs cool for a couple of minutes (if you can resist). Serve them warm with a cup of chai, ketchup, or spicy green chutney. Bonus points if you have friends over — though I won’t blame you if you keep them all to yourself.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Pop them back into the oven or air fryer for a few minutes to regain that crisp. Microwave? Meh, it’ll make the pastry soggy.
- Freezer: Assemble the puffs but skip the baking. Freeze them on a tray, then transfer to a ziplock. Bake from frozen — just add an extra 5-7 minutes.
Variations and Substitutions:
- Spice It Up: Add more chilies or a sprinkle of red chili flakes if you love heat.
- Veggie Puff: Ditch the egg and fill with spiced potatoes, mushrooms, or even paneer.
- Cheese Lover’s Dream: Add some shredded mozzarella or cheddar along with the masala — ooey gooey goodness.
- Gluten-Free Option: Swap in gluten-free puff pastry (yep, it’s a thing).
What to Serve with Egg Puff?
- Masala Chai: The ultimate pairing — no explanation needed.
- Green Chutney: Tangy, spicy, herby — it balances the richness of the puff.
- Sweet Chili Sauce: For those who love a little sweet with their spice.
- Simple Salad: Think cucumber, onion, lemon juice — fresh and crunchy.
Frequently Asked Questions:
Can I make these ahead of time?
Totally! Assemble the puffs and store them in the fridge. Bake fresh when you’re ready to serve.
Can I make them less spicy?
Of course. Just skip or reduce the green chilies and red chili powder. The flavor will still be there — just without the kick.
My puff pastry didn’t get crispy — what happened?
Two culprits: the oven wasn’t hot enough, or your filling was too wet. Always preheat your oven and let the onion masala cool before assembling.
So, what do you think? Ready to give these flaky, spicy, perfectly eggy puffs a go? I can’t wait to hear how they turn out. And hey — if you come up with a new twist, drop it in the comments. I’m always up for more ways to make these irresistible.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Egg Puff Recipe (Kerala-Style)
Ingredients
- 2 hard-boiled eggs halved
- 2 teaspoons oil
- 2 medium onions thinly sliced
- 2 –3 green chilies finely chopped
- 1 garlic clove grated
- ½ inch ginger grated
- 1 sprig curry leaves finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon black pepper powder
- ½ teaspoon garam masala
- 1 teaspoon tomato sauce
- Salt to taste
- 1 puff pastry sheet thawed as per package instructions
- 1 egg beaten (for brushing)
Instructions
Preheat the Oven:
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper for easy cleanup.
Prepare the Puff Pastry:
- Remove the puff pastry from the freezer and allow it to thaw for approximately 30 minutes or as instructed on the packaging.
Cook the Onion Filling:
- In a skillet over medium heat, add 2 teaspoons of oil. Once hot, sauté the sliced onions, green chilies, grated garlic, grated ginger, and chopped curry leaves. Cook until the onions become soft and turn golden brown.
Add Spices:
- Incorporate turmeric powder, coriander powder, Kashmiri red chili powder, black pepper powder, and garam masala into the onion mixture. Stir well, allowing the spices to blend with the onions. Add tomato sauce and season with salt to taste. Cook for an additional 1–2 minutes before removing the pan from heat. Let the mixture cool completely.
Assemble the Egg Puffs:
- Cut the thawed puff pastry sheet into 4 equal squares. Place a generous spoonful of the cooled onion mixture in the center of each square. Top with a halved boiled egg.
Seal the Pastry:
- Fold the corners of the puff pastry toward the center, covering the egg partially. Press the edges gently to secure the filling. Brush the pastry with the beaten egg for a glossy, golden finish.
Bake the Puffs:
- Arrange the assembled puffs on the prepared baking tray. Bake for 20–25 minutes or until the puff pastry is golden brown and crispy.
Serve:
- Remove from the oven and let the egg puffs cool slightly before serving. Enjoy them warm with ketchup, green chutney, or a hot cup of tea.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
