Kerala egg puffs are a popular South Indian bakery snack made with crispy, flaky puff pastry filled with a spicy masala-coated egg. These delicious puffs are perfect for tea-time and are commonly found in bakeries across Kerala.
The Kerala egg puff is a beloved bakery snack with a history deeply rooted in the cultural fusion of British colonial influence and South Indian cuisine. While puff pastry itself originated in European baking traditions, its adaptation into Indian snacks came through British rule, when Western-style bakeries were introduced across India, including Kerala.
Origins and Influence
- British Influence (19th-20th century): The British introduced puff pastry and baking techniques to India during their colonial rule. Local bakers learned these methods and began experimenting with fillings that suited Indian tastes.
- Local Adaptation: Kerala’s unique food culture, known for its bold spices and love for eggs, led to the creation of a spicy masala-filled egg puff—a fusion of British-style pastry and traditional Indian flavors.
Bakery Culture in Kerala
- Kerala has a strong bakery culture, influenced by European settlers like the Portuguese, Dutch, and British. This led to a variety of baked goods being popular in the state.
- The egg puff became a staple in local bakeries, especially in towns with a strong Anglo-Indian or Syrian Christian influence, where Western and Indian cuisines blended seamlessly.
- Over time, the snack became a favorite among office-goers, students, and tea shop regulars, often enjoyed with chai (tea) or coffee.
Evolution and Popularity
- Today, egg puffs are not just limited to Kerala; they are widely available in South Indian bakeries, especially in cities like Chennai, Bangalore, and Hyderabad.
- Many variations exist, including chicken puffs, vegetable puffs, and beef puffs, showcasing how the dish has evolved while staying true to its essence.
Conclusion
The Kerala egg puff is a perfect example of culinary globalization, blending European baking techniques with South Indian flavors. It remains a nostalgic snack, bringing together the crispness of puff pastry and the warmth of spicy masala-coated eggs—a true Kerala classic!
Kerala Egg Puffs
Ingredients
Eggs & Pastry
- 10 – 12 Boiled Eggs
- 20 – 24 Puff Pastry squares 4 x 4 inches approximately
- 1 beaten Egg
Onion paste
- 2 tbsps Coconut Oil
- 2 tbsps regular Oil
- More Oil as needed
- 360 gms – 2 cups sliced red Onions
- 2 tsps finely chopped Ginger
- 1/2 cup sliced Chillies
- 1/2 cup Curry leaves
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1 tbsp Garam masala
- 2 tbsps Kashmiri Chilli powder
- Add Salt to taste
- 1/2 tsp cracked black Peppercorns
- 2 tbsps Ketchup
- Coriander
Instructions
- Heat up the Coconut & regular Oil
- Saute the Onions for 10 – 15 mins stirring in between to allow the Onions to caramelize
- Add a bit more oil if needed
- Add the finely chopped Ginger
- Add the sliced Chillies & Curry leaves
- Add the Cumin & Fennel seeds
- Add the Garam masala & Kashmiri Chilli powder
- Add Salt to taste and Pepper
- To bring it all together add the Ketchup – it will make everything all beautiful and jammy
- Finish off with some Coriander
- To each puff pastry square slap and spread some of the mixture on to the middle of a square
- Add half a boiled egg cut side down
- I like to add more of the onion paste on top .. you will use about a tbsp per patty
- Using egg wash, wet the edges and pull over each other to seal and pinch the edges, but there’s no need to totally seal
- These puffs often tend to open in the oven so sealing with egg wash helps keep them together
- Another thing that helps them to stick together is turning them upside down on the board till you get them all done
- Once these are all done, pop them on a baking tray with some parchment paper
- Brush the pastries with Egg wash and this will ensure they are nice and golden brown
- Cook this in a preheated oven for about 30 mins till the pastry is nice and golden brown.
- Serve with Ketchup and enjoy
