Egg Puffs Made with Roti Prata

Okay so it’s no longer a secret. My special Egg Puffs are so simple to make and can be made in a jiffy. (Except for the pre planning mentioned below). Great ‘Any time’ Snack that’s so fluffy flaky delicious! My secret is using ‘Roti Prata’ instead of Puff Pastry. And there’s another secret involved. See Notes.

What is Roti Prata? It is a derivative of the Indian Paratha and is very popular in Singapore and Malaysia. It is now available in many countries where you can find Malaysian Food. For this recipe we use the Prata available in the freezer section of your Supermarket, the same technique can be applied to other types of flat frozen Paratha as well.

Egg Puffs Made with Roti Prata

Ingredients:

3 round sheets of frozen Roti Prata – see notes – FEEL FREE to use ordinary puff pastry as well. I just find this a lot easier.

3 eggs
3 medium ( on the smaller side) – Onions, sliced thinly
3 small cloves garlic, chopped finely.
3 Tbsp oil
a few curry leaves
½ tsp turmeric powder
¹⁄3 tsp black pepper powder
¼ coriander powder
¹⁄8 tsp Garam Masala – optional. See recipe
½ tsp ketchup
¼ tsp lime juice – optional
salt to taste – a little less than ¼ tsp.

Method:

Place the Eggs, submerged in cool water in a small pan on the fire.
As soon as the water reaches a rolling boil. Turn off the heat, cover and set the timer for 10 minutes.
Meanwhile, slice your onions. Slice them thinly.
Pour out the hot water from the pan containing the eggs and give the pan a good shake to crack the eggs a bit.
Cover in cool/tap water and wait for 2 minutes.
Peel under running water to get a perfectly boiled egg, with no gray skin outside the yolks.

Make the filling

Heat the oil in a nonstick pan.
Add the curry leaves and allow to splutter.

Add the garlic followed by the onion and stir continuously for 2 minutes on low heat till softened.

Next add the spice powders and stir till they are cooked – 30 seconds or so.

Lastly add the ketchup, lime juice, and salt and stir through. Set aside.

Prepare the Roti Prata / Pastry

Preheat oven to 225ºc/437 ºF
Heat a flat griddle pan. Take out one roti prata at a time from the freezer. Don’t place all outside as they soften too quickly.
Place a sheet on the griddle. Wait till just soft enough to lift back up and be able to cut through the center with a pair of scissors.
Place both the cut halves back on the griddle and heat just till pliable. They must not be cooked.

Move to a large tray and repeat with the remaining Roti Prata. You will now have six separate pieces.

Lay the grilled side up. ( The side that went down on the grill pan) , on the tray and place a Tablespoon of filling in the center of each.

Next slice the eggs neatly in half, lengthways and place on top of the filling.

Now fold over the sides of the pastry securely. The ends will stick together easily.
Ensure that all the filling is tucked neatly inside as you do so. Or it will burn while baking.
Place on a Baking tray lined with wax paper.

Place the puffs, seam side up and place in the lowest rack of your oven.
Bake for about 15 minutes, keeping an eye on it. The bottom should be dark gold without going black.
Turn over the puffs and bake another 5 minutes till the seam side is golden as well.
You will see the puffs getting flaky and fluffy while baking.
Serve with Tomato Ketchup!!!

Egg Puffs Made with Roti Prata
Try and let us know – Egg Puffs Made with Roti Prata – My Secret

Notes:

Secret: The secret is you that have to open up your Packet of Roti Prata and remove all the plastic sheets that are layered between the Prata. Make sure you do this only when the Prata is Frozen stiff, and not when you bring them home from the store as they will be slightly soft by then. Return the separated Prata into the cover and place in a zipper bag in the freezer for 1-2 weeks before you use them. This makes the pastry fluffy and flaky. You will not get this effect if you make them straight from the packet and would turn out just like Roti Prata and not Puffs.