Italian Girl Learns Authentic Indian Cooking

Ingredients

• 4 Eggs (large, hard‑boiled)
• 1 medium Red Onion (thinly sliced)
• 1 medium Tomato (finely chopped)
• 10 sprigs Curry Leaves (fresh)
• 1/2 tsp Turmeric Powder
• 1/2 tsp Chili Powder (adjust to heat preference)
• 1 tsp Coriander Powder
• 1/4 tsp Black Pepper (freshly ground)
• to taste Salt
• 2 tbsp Coconut Oil (refined or virgin)
• 2 Puff Pastry Sheets (thawed if frozen)
• 1 Egg (for egg wash) (lightly beaten with 1 tsp water)

Instructions

1. Boil Eggs

   Place eggs in a saucepan, cover with cold water, bring to a gentle simmer, then cook for 15 minutes.

   Time: PT15M

2. Ice‑Bath the Eggs

   Transfer the boiled eggs to a bowl of ice water for 3 minutes to stop cooking and make peeling easier.

   Time: PT3M

3. Peel and Dice Eggs

   Gently tap each egg, peel, and cut into small dice. Set aside.

   Time: PT5M

4. Sauté Onions

   Heat coconut oil in a skillet over medium heat. Add sliced red onion and sauté until soft and lightly caramelized, about 7 minutes.

   Time: PT7M

5. Add Tomato and Curry Leaves

   Add chopped tomato and curry leaves to the skillet. Cook for 3 minutes until the tomato softens.

   Time: PT3M

6. Spice It Up

   Stir in turmeric, chili powder, coriander powder, black pepper, and salt. Cook for 2 minutes, allowing the spices to release their aroma.

   Time: PT2M

7. Combine Egg Filling

   Add the diced boiled eggs to the onion‑spice mixture, toss to coat evenly, and remove from heat.

   Time: PT2M

8. Preheat Oven

   Preheat the oven to 200°C (392°F).

   Time: PT10M

   Temperature: 200°C

9. Prepare Puff Pastry

   On a lightly floured surface, roll each puff pastry sheet to about 3 mm thickness. Cut into 8 cm squares.

   Time: PT5M

10. Assemble Egg Puffs

    Place a tablespoon of the egg filling in the center of each square, fold into a triangle, press edges with a fork or water to seal, and brush the top with egg wash.

    Time: PT10M

11. Bake

    Arrange the puffs on a parchment‑lined baking sheet and bake for 15 minutes, or until puffed and golden brown.

    Time: PT15M

    Temperature: 200°C

12. Cool and Serve

    Remove from oven, transfer to a wire rack and let cool for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

12 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of Eggs: large chicken eggs
• Instead of Red Onion: white onion, yellow onion
• Instead of Tomato: ripe plum tomato
• Instead of Curry Leaves: dried curry leaves (use half amount)
• Instead of Turmeric Powder: fresh turmeric (1/4 tsp grated)
• Instead of Chili Powder: red pepper flakes, cayenne pepper
• Instead of Coriander Powder: ground coriander seeds
• Instead of Black Pepper: white pepper
• Instead of Salt: sea salt, kosher salt
• Instead of Coconut Oil: vegetable oil, olive oil
• Instead of Puff Pastry Sheets: phyllo dough (use more layers)
• Instead of Egg (for egg wash): milk wash, cream wash

Equipment Needed

• Saucepan
• Ice Bath Bowl
• Skillet
• Mixing Bowl
• Pastry Brush
• Baking Sheet
• Oven
• Knife
• Cutting Board
• Tongs (optional)

Critical Steps — Do Not Skip

• Boiling eggs for exactly 15 minutes to ensure a firm yolk
• Caramelizing onions without burning
• Sealing the puff pastry edges tightly to prevent filling leakage
• Baking until golden brown without over‑cooking

Chef Tips from the Video

• Add a pinch of garam masala to the filling for extra depth.
• For a crispier bottom, bake on a pre‑heated pizza stone.
• Brush with melted butter instead of egg wash for a richer color.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat in oven at 180°C for 5‑7 minutes.

Freezer: Freeze baked puffs in a single layer, then transfer to a zip‑top bag; keep up to 1 month. Reheat directly from frozen at 200°C for 12‑15 minutes.

Room temperature: Best eaten same day; can sit out for up to 2 hours.

Make-Ahead Tips

• Boil and peel eggs a day ahead; store in water in the fridge.
• Prepare the onion‑spice filling and keep refrigerated; assemble puffs just before baking.
• Assembled but unbaked puffs can be frozen on a tray, then transferred to a bag.

Frequently Asked Questions