Bakery-style Veg and Egg Puffs are very popular in South India. They can be found in every bakery and coffee shop in Tamilnadu. These are delicious and a delight for egg lovers. They’re made with spicy onion-based boiled egg stuffing. My college days were when I had my first taste of egg puff. It was introduced to me by my then-friend and now husband. It was love at first sight for me, the occasional egg eater, and it has been a guilty pleasure ever since.

Bakery Style Egg Puffins

South India is well-known for its puffs. Every bakery and tea shop sells different varieties. Growing up in a small town, the only bakery that sold Egg Puffs was one. We still try to find these little golden treats when we return to our hometown to remember the good times. Every bakery, tea stall, and eatery has its egg masala recipe.

This is the one I love most. It’s made only with onions. Everything depends on how caramelized the onions are. On top of the spicy onion masala, half a boiled egg is added to each puff pastry. The shape of the egg puff depends on how it is made. Usually, the puff pastry is folded into small pockets or a square of puff pastry folded in all directions. Sometimes the puff pastry is folded in half from both ends to make a little envelope. The beauty of an egg puff is how the masala and boiled egg are partially visible in the layers of golden puff pastry.

Here are some tips and important notes to make perfect egg puffs

Making any puff at home is easy once you have prepared the puff pastry sheet. Before baking your breath, it is essential to remember these things.

  • Ensure you thaw your puff pastry overnight in the refrigerator if it is frozen. Cold pastry dough is best, as we can work with it. We also want the Butter to be soft enough so that the dough has enough layers.
  • The puff pastry sheet should be about 1/4 th inch thick. There are no hard and fast rules about the size of the rectangle. It all depends on how much dough is being used.
  • It is crucial to trim and cut the puff pastry to expose all layers. You can only see some of the layers of your puff if you skip this step.
  • After the puff pastry sheet has been cut, do not roll it again.
  • To get maximum heat, ensure that the oven is scorching.
  • I prefer to chill the prepared puffs, so I put them in the freezer for 10-15 minutes. The dough should be substantial to the touch. The Butter melts in the hot oven, creating these layers.
  • Make an egg wash if you’re okay with eggs. Beat an egg with two teaspoons of water. Apply a thin layer to the puffs before baking. You can also use melted Butter to replace the egg wash. You can make golden puffs with Butter and eggs.

Serving and Storing Suggestions

When it is at its crispest, egg puff is best hot. After cooling down, place the egg puffs in an airtight container. They should keep for several hours. Consuming boiled eggs the same day you prepare them is best. They will soften after a few hours. To crisp them again, heat them for 5 minutes in a preheated pan before serving.


Make Spicy Onion Masala

  • ▢ 1 cup finely sliced Onions
  • ▢ Two tablespoons Oil
  • ▢ 1/2 teaspoon Cumin Seeds
  • ▢ 1/2 teaspoon Ginger Garlic Paste
  • ▢ 1.5 teaspoon Kashmiri Red Chilli Powder
  • ▢ One teaspoon of Coriander Powder
  • ▢ 1/4 teaspoon Garam Masala Powder
  • ▢ 1/8 teaspoon Turmeric powder
  • ▢ Finely chopped two tablespoons Fresh Coriander Leaves
  • ▢ Salt when needed
  • ▢ As much water as you need

How to make Egg Puff

  • ▢ Two hard-boiled eggs cut in halves
  • ▢ 1 Batch Pastry Sheets Refer to the recipe in the notes
  • ▢ Melted Butter optional


  • Add 1/2 teaspoon of cumin seeds to a saucepan and heat two teaspoons of oil.
  • Mix 1 cup chopped onions. Fry until translucent.
  • Add 1/2 teaspoon ginger garlic paste to the pan and cook for a few minutes until the raw smell has gone.
  • Next, add 1.5 teaspoon Kashmiri Red Chilli Powder, one teaspoon Coriander Powder, 1/8 teaspoon Turmeric powder, and 1/4 teaspoon Garam Masala powder. Cook for one minute.
  • Salt as necessary. Add 1/2 cup water to the pot and cover it for approximately 7-9 minutes.
  • Remove from the heat when the onions soften and no more water is left.
  • Two tablespoons of finely chopped coriander leaves. Allow the mixture to cool completely.
  • Make the puffs by taking the puff pastry dough in half. One part of the dough should be rolled into a rectangle measuring 1/4 inch thick. If you don’t have time to use it immediately, make another rectangle of 1/4 inch in thickness.
  • Trim all four sides. You can make twisted cookies with the trimmed pieces.
  • Divide the rectangle into four equal pieces.
  • Press the middle of each piece to flatten. Alternatively, do this diagonally.
  • You can use 1-2 tablespoons of prepared onion masala, depending on the size of the puff pastry sheet. On top of the masala, place half of a boiled egg.
  • You can close the puff from all four edges or bring two opposing edges together. Press the edges gently (as you will see, my eggs were more significant, and I couldn’t seal them). Continue this process with the rest of the puff pastry sheets. Preheat oven to 200°C for 20 minutes. Place the prepared puffs in the freezer for 15 minutes.
  • Place the cold vegetable puffs on a baking tray. Bake at 200°C for 25-35 minutes on toast mode (both bottom and top heating filaments with fan ON).
  • When the pastry has puffed up, and the top and bottom have turned golden brown, take it out of the oven.
    • Hot, with tomato sauce and hot tea or filter coffee.