Scrambled Egg Puffs

Recipe by
Total Time:
1 hour
Serves:3
Rated 4 based on 100 votes
4
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Rosemary Oatcakes, Best Aloo Wadi, Easy Thekua-Cookie from Bihar

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4

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.