The flavors of the egg masala sandwiched between flaky, golden puff pastry – a perfect snack to be enjoyed with a hot cup of tea!
Method: Preheat oven to 190 deg C. Line a baking tray with parchment paper. Heat oil in a pan. Add the sliced onions and saute until translucent. Add the ginger-garlic paste and fry until the raw smell goes away. Add the chopped tomatoes and cook until they are soft and mushy. Add turmeric powder, Kashmiri chili powder, black pepper powder, garam masala, curry leaves, & salt. Cook for 1-2 mins, stirring continuously, until the oil starts to separate. Remove from flame and allow it to cool slightly.
Place the pastry sheet onto the baking sheet. Divide this equally into 4 or 6. Divide the sheet into vertical 3 equal parts by marking them lightly and not cutting through. Leave the center of the pastry as it is. With the outer two “sections”, cut the corner off at the top of each side, to give you a guide for your braids. Then mark every 3/4-1inch and follow your diagonal edge to slice each braid. Spoon the prepared masala to the center of the pastry square, and place one half of a hard boiled egg on the top. Take the first braid of the right side and bring it over the filling, then the left side, repeat until you get to the bottom. At the top and bottom, there will be a flat part of pastry, bring it up and join it to your braids to tuck in the filling. Brush the egg over the top of your pastry. Repeat the process for the remaining pastry sheets and egg masala. Place in the oven for 17-22 minutes until rise, puffy and golden on top. Remove from oven and leave to cool completely on the tray. Serve with a hot cup of chai and enjoy!