Egg Vegetable Puffs

Savory Puffs or Pattice is a popular tea time snack in India. Whenever I make these puffs, I make it a point to add a few veggies as well.

Ingredients:

Pastry Sheet - 1

Eggs - 2

Onion - 1 medium

Carrot - 1 big

Cabbage - 1 cup

Cilantro/Coriander Leaves - few sprigs

Garlic - 2 big cloves

Cumin/Jeera Seeds - 1/2 tsp

Cayenne Pepper/Red Chili Powder - 2 tsp

Chicken Masala or any other spice mix - 1/4 tsp

Salt

Oil

How to make Indian Egg Puffs or Egg Pattice:

• Thaw the pastry sheets as per the instructions. It takes about 45 minutes.
• Boil the eggs in about 5 cups water for 12 - 15 minutes. After cooling, remove the shells and cut the eggs in halves.
• Finely chop onion, cilantro, garlic. Wash, peel and grate or chop the carrot.
• Heat 1 - 2 tbsp oil in pan. Add cumin seeds, chopped garlic. After a minute, add onions. Saute till onions turn soft, about 5 minutes. You can substitute onions with green/spring onions as well. 
• Add grated carrot, chopped cabbage. Continue cooking till veggies soften. Add salt, cayenne pepper, chicken masala, chopped cilantro and sauté for 2 - 3 minutes. Let this vegetable mixture cool. You can also use vegetables like green peas, fresh or dry fenugreek/methi leaves, capsicum (bell pepper).

• Cut the pastry sheet into 4 parts. Add the cooked vegetable mixture on each part. Place each egg half on the vegetables. Bring two opposite edges of the pastry sheet and seal with a drop of water. Repeat the same for the two opposite edges. 
• Place these stuffed pastries on an oil greased baking tray. Apply little oil on the top of the stuffed pastries as well.
• Preheat the oven at 400 deg. F. Bake for 15 - 20 minutes or till the pastries puff up and turn golden brown. Let them cool for about 5 minutes. Serve with tomato ketchup.