Egg puffs

Egg puffs (Malabar Kitchen)

Ingredients for the Egg filling

Onion chopped	250 gm
Eggs	5 Nos
Chilli powder	½ tsp
Turmeric powder	¼ tsp
Pepper powder	½ tsp
Cumin powder	½ tsp
Coriander leaves chopped	1 tbsp.
Mint leaves chopped	1 tbsp.
Curry leaves	1 spring
Salt	To taste
All purpose flour	500 gm
Butter	100 gm
Oil	To fry

Preparation

Hard boil the eggs, peel them and cut each to two equal pieces and keep aside.

Head 2 tbsp oil in a pan, add sliced onion curry leaves and saute will. Add chilli powder, turmeric powder, pepper powder, cumin seed powder and salt and saute for two minutes. Add coriander leaves and mint leaves, mix well and take off from heat.

Knead the all-purpose flour adding salt, butter and enough water to a fine batter. Make small balls out of it and roll them out like chappathis. Place the half egg and the one tbsp. of the prepared masala mix at the middle of the rolled-out batter, fold it on four sides, seal it rubbing with your fingers dipped in water.

Heat oil in a pan and deepfry them.