Egg Puffs (Mutta Puff)

Steps

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1. 1
   Prepare the baking tray by lightly greasing it with oil on all sides.
   ▶ ≈2:47
2. 2
   Heat 2 tablespoons of oil in a pan, add finely chopped garlic cloves and sauté until fragrant.
   ▶ ≈0:42
3. 3
   Add finely chopped green chillies and sauté for a few seconds.
   ▶ ≈0:50
4. 4
   Add roughly chopped onions (not finely chopped), reduce to low heat and cook for about 5 minutes until the onions become translucent.
   ▶ ≈0:59
5. 5
   Add the spice powders: 1 tsp turmeric, 2 tsp Kashmiri chilli powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp black pepper powder, and 1 tsp salt. Mix well.
   ▶ ≈1:23
6. 6
   Pour in 1 cup of water, cover the pan and cook on medium-low heat for about 5 minutes until the onions are completely softened and absorb the water.
   ▶ ≈1:59
7. 7
   Finish by adding chopped coriander leaves and mixing well. Set the onion masala aside to cool.
   ▶ ≈2:27
8. 8
   Take the thawed puff pastry sheets and place a spoonful of the masala mixture on each one.
   ▶ ≈2:47
9. 9
   Gently seal all the sides by pressing them together to ensure the filling is fully enclosed.
   ▶ ≈3:29
10. 10
    Brush the top of each puff with melted butter or ghee and sprinkle with a mixture of black and white sesame seeds.
    ▶ ≈3:41
11. 11
    Place the prepared puffs on the greased tray, leaving enough space between them as they will puff up during baking.
    ▶ ≈3:56
12. 12
    Preheat the oven at 165°C for about 15 minutes, then bake the puffs at 165°C for about 35 minutes until golden and puffed.
    ▶ ≈4:02
13. 13
    Serve hot immediately while the puffs are still crispy on the outside and flavourful inside.
    ▶ ≈4:16