Ingredients

• 250 grams - refined flour or maida
• 50 grams - butter
• 1/2 tsp - baking powder
• Oil for frying
• 6 eggs, beaten well
• 2 tsp - chilli powder
• 2 medium size onions, chopped finely
• 2 tomatoes, chopped
• 2 tsp - chopped coriander leaves
• salt to taste

How to Make Scrambled Egg Puffs

• Sift the flour with a teaspoon of salt and baking powder.
• Mix the butter with the flour and knead into a stiff dough using very little water.
• Keep aside.
• Heat 2 tablespoons oil in a pan and saute the onions lightly.
• Add the beaten eggs and scramble well.
• Add the chopped tomatoes, chilli powder, coriander leaves and salt.
• Stir well and cook on low heat for a few minutes.
• Remove and keep aside to cool.
• Now take the prepared dough onto a floured board and roll it out into a thin sheet.
• Cut rounds of about 8 cm diameter with a saucer.
• Put a tablespoon of the scrambled eggs on one half of the rounds and fold the other half over.
• Seal the edges by dampening with a little water.
• Prepare the puffs in this way till all the dough and scrambled eggs are used up.
• Heat oil for frying in a fairly deep pan till smoky.
• Slowly drop in the puffs one by one (as many as the pan can hold).
• Fry till crisp and brown on both sides.
• Remove from the oil and drain.
• Serve hot with tomato sauce or ketchup.