The student Mr.PRAVRUTH of BCTCA 2nd sem is an exceptionally talented young chef, demonstrating a remarkable blend of creativity and technique in the culinary arts. His meticulous approach to cooking and deep understanding of flavours has earned him the prestigious title of “Chef of the Day” at IIHMCA.
INGREDIENTS
- 8 nos 5 inches Squares Puff pastry
- 4 nos Hard boiled eggs cut into half
- 2 – 3 nos Onion medium – big, finely sliced
- 10 gms Crushed ginger & garlic
- 5 gms Turmeric powder
- 5 gms Chilli powder
- 5 gms Coriander powder
- 5 gms Pepper powder
- 5 gms Garam masala / meat masala
- 10 ml Tomato ketchup
- 2 sprigs Curry leaves
- 1 no Egg for egg wash
- 15 ml Cooking oil
- 6 gms Salt
METHOD
- Preheat oven to 200 C, 10 mins before baking.
- Line a baking sheet with aluminium foil or parchment/baking paper.
- Heat oil in a wide pan and add sliced onions. Cook till the onion becomes golden brown.
- Once the onion becomes golden brown, add crushed ginger and garlic and cook for 2-3 mins. Add all masala powders and salt. Cook till the oil appears, around 2-3 mins. Add 5 to 10 ml of hot water to bring everything together. Add ketchup, curry leaves and mix well.
- Beat 1 egg with water for egg wash. Apply this egg mixture on four sides of the puff pastry.
- Place about 10 gms of masala on each puff pastry, followed by half a slice of egg. Put some masala on top of the egg as well.
- Bring together the diagonally opposite sides and seal. Apply the egg wash all over the sealed puffs.
- Bake in the preheated oven for 20-25 mins or until the puff pastry is golden in colour.