Nov 7, 2012

Homestyle Egg / Spicy Chole Puffs (made of quick puff pastry)

Homestyle  Egg or Spicy Chole Puffs (made of homemade quick puff pastry). This is not a flaky puff pastry (with several layers) and made of less butter.  Normal puff pastry loaded with high amount of fat (butter) and required more time for preparation.

A delicious snack , best with tomato ketchup or any other dip !!!

Makes: 4
Serves: 2 - 3


For the filling: (any filling of your choice - veg or non veg , leftover dry curries)

Or here’s the recipe boiled egg burji (Boiled egg fry) and Spicy Chole (Punjabi chole)

For the Pastry (quick method):

1 cup / 200 g (Indian standard measuring cup of 200 ml / 8 oz capacity) all purpose flour (maida) 

1 egg, beat well

25 g cold butter

½ teaspoon salt

1 teaspoon sesame seeds (optional)

½ teaspoon oil (to grease baking tray)

1 teaspoon butter


In a wide bowl, mix flour (first start with 3/4 cup flour), butter, beaten egg and salt. Mix all the ingredients well. Do not mix with water or milk. Knead well and make a soft dough. Add remaining 1/4 cup  flour if required to make soft dough. Keep aside in an airtight container for 15 minutes or store in refrigerator.

Sprinkle some dry flour and roll this dough into sheet of 20 cm in length and 20 cm in width (or 22x22 cm). Make perfect  shape and cut the pastry sheet into 10x 10 cm squares (4 squares from a pastry sheet).

Preheat oven (OTG) at 200 * C or 425* F.

Place desired filling in the centre of each square (if using spicy chole, keep thick chole without gravy).

 Apply water on the edges and seal the edges tightly.

Grease a baking tray with ½ teaspoon oil / butter.  Arrange puffs  in a baking tray and bake for 15 – 18 minutes until golden color. Remove from oven and gently apply butter on top of the rolls (with the help of a brush). Serve hot with Tomato Ketchup or mayonnaise or any dip or serve hot as an evening snack with tea or coffee (also a tasty after school homemade snack).

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