Masala Egg Puffs | Ramadan Recipes 2019

INGREDIENTS:

• 3 tbsp oil
• 1 medium size onion, sliced
• 2 medium size tomatoes, diced
• 1 red chilli, chopped
• 1/2 tsp turmeric powder
• 1/2 tsp crushed coriander seeds
• 1/4 tsp garam masala
• 1/2 tsp cumin powder 
• 1/2 tsp salt or to taste
• 1 puff pastry sheet
• 3 hard boiled egg, cut into half 
• 2 egg yolks, beaten
• sesame seeds, as needed

DIRECTIONS:

1. In a frying pan over medium high heat add vegetable oil. Once hot add in onion, fry until the onion is translucent and slightly brown. Stir fry occasionally to prevent it fro burning. 
2. Next add diced tomatoes and chopped red chilli. Fry it for 1-2 minutes.
3. For seasoning add turmeric powder, crushed coriander seeds, garam masala, cumin powder and salt. 
4. Mix everything well. Turn the heat to low and cover the pan with it's lead for about 5
   minutes until the tomato and onion are soft.
   Then stir and cook it for another 1-2 minutes and then add 3 peeled, hard boiled eggs cut into half.
   Turn off and set it aside.
5. Roll out the puff pastry sheet and cut it into 6 equals squares.
6. Spoon about a tablespoon of the masala mix to the center of each pastry square and place one half of a hard boiled egg on top.
7. Fold one corner of the pastry square to the centre on top of the egg; repeating this on all four of the corners. 
8. After that I beat egg yolks. Brush egg yolk on top of each puff pastry and top it with black sesame seeds.
9. Place your egg puffs on a baking sheet and bake the in a pre-heated oven for 25 - 30 minutes or golden brown.
10. Serve with favourite sauce.

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