• 250 grams – Refined flour or Maida
• 50 grams – Butter
• 1/2 tsp – baking powder
• Oil for frying
• 6 eggs, beaten well
• 2 tsp – chilli powder
• 2 medium size onions, chopped finely
• 2 tomatoes, chopped
• 2 tsp – chopped Coriander leaves
• salt to taste


  1. Sift the flour with a teaspoon of salt and baking powder.
  2. Mix the butter with the flour and knead into a stiff dough using very little water.
  3. Keep aside.
  4. Heat 2 tablespoons oil in a pan and saute the onions lightly.
  5. Add the beaten eggs and scramble well.
  6. Add the chopped tomatoes, chilli powder, coriander leaves and salt.
  7. Stir well and cook on low heat for a few minutes.
  8. Remove and keep aside to cool.
  9. Now take the prepared dough onto a floured board and roll it out into a thin sheet.
  10. Cut rounds of about 8 cm diameter with a saucer.
  11. Put a tablespoon of the scrambled eggs on one half of the rounds and fold the other half over.
  12. Seal the edges by dampening with a little water.
  13. Prepare the puffs in this way till all the dough and scrambled eggs are used up.
  14. Heat oil for frying in a fairly deep pan till smoky.
  15. Slowly drop in the puffs one by one (as many as the pan can hold).
  16. Fry till crisp and brown on both sides.
  17. Remove from the oil and drain.
  18. Serve hot with tomato sauce or ketchup.

Recipe courtesy of Bridget White