Kerala Egg Puffs

Crispy, golden, and warmly spiced, these Kerala Egg Puffs are a popular South Indian snack that brilliantly combines flaky pastry with a flavourful masala filling and perfectly cooked boiled eggs. Widely enjoyed at bakeries, railway stations, and roadside tea stalls across Kerala, these savoury parcels are cherished for their rich flavour, comforting texture, and ease of preparation.

At their heart, Kerala egg puffs are a celebration of spice and texture. The filling—a medley of red onions, green chillies, ginger, and traditional Indian spices—forms a fragrant base that is gently sautéed until caramelised and aromatic. This spiced onion mixture is then paired with halved boiled eggs and encased in flaky puff pastry before being baked to perfection.

This dish is not only a delicious snack but also a reflection of Kerala’s culinary heritage. The addition of coconut oil gives the puffs a subtle nuttiness and depth, while turmeric, chilli powder, and garam masala bring a symphony of warmth and heat that balance perfectly with the richness of the egg yolk.

Kerala egg puffs are incredibly versatile—they’re ideal as an afternoon snack, a light lunch, or even a party appetiser. They’re easy to prepare, require minimal ingredients, and deliver maximum flavour. Whether you’re familiar with Indian cooking or just beginning to explore it, this is a recipe that’s sure to impress.

Why You Will Love This Recipe

There are so many reasons to fall in love with Kerala Egg Puffs. First, they are a perfect fusion of crispy, buttery pastry with the comforting richness of spiced eggs—a contrast that is utterly irresistible. With every bite, you get layers of texture and flavour: the crisp pastry crunch gives way to soft onions and tender egg, all infused with South Indian spices.

They’re also easy to prepare and incredibly customisable. You can adjust the level of spice, try different flavour combinations, or even swap out the eggs for a vegetarian filling if you like. The base onion masala is simple but deeply flavourful, and it pairs beautifully with the richness of the eggs and the lightness of the pastry.

Kerala egg puffs are ideal for entertaining—they look impressive, smell divine while baking, and are easy to serve in individual portions. They’re also a fantastic way to use up leftover boiled eggs or pastry sheets, making them both economical and convenient.

Most importantly, they offer a genuine taste of Kerala’s culinary soul. Warm, spicy, aromatic, and entirely satisfying, this is the kind of snack that brings people together and keeps them coming back for more.

Ingredients

Makes 6

• 3 hard-boiled eggs, halved – These are the main protein source, offering creaminess and richness.
• 1 sheet ready-rolled puff pastry – Approx. 320g or 11 oz; ensures a light, crispy base.
• 1 egg (for egg wash) – Brushed on top to create a golden finish.

For the filling:

• 2 tbsp coconut oil – Adds a signature South Indian aroma and depth of flavour.
• 1 tbsp fresh ginger, finely chopped – Provides warmth and a slight bite.
• 2 green chillies, chopped – Adjust for heat; adds freshness and spice.
• 1 tsp turmeric powder – For colour and earthy undertones.
• 2 tsp red chilli powder – Gives a robust, warming kick.
• 1 tsp garam masala – A classic blend of warming spices.
• 1 tbsp ketchup – Adds tang and a touch of sweetness.
• 1 red onion, finely chopped – The base of the masala; sweet and savoury.
• Salt and freshly ground black pepper, to taste – Essential for seasoning.

Method

1. Heat the coconut oil in a frying pan over medium heat.
2. Add the chopped ginger and green chillies, sautéing for about a minute until fragrant.
3. Stir in the red onion and salt, cooking until golden and softened.
4. Lower the heat and add the turmeric, red chilli powder, and garam masala. Cook for 1–2 minutes to release the spice aromas.
5. Add the ketchup, a bit more salt and pepper to taste, then remove from heat and let the mixture cool.
6. Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
7. Cut the puff pastry sheet into 6 equal squares and lay them on a baking tray lined with parchment paper.
8. Divide the cooled onion mixture between each square, placing it in the centre. Top each with a halved boiled egg.
9. Fold the corners of each square towards the centre and pinch gently to seal.
10. Brush each parcel with the egg wash.
11. Bake for 20–25 minutes, or until puffed and golden brown.
12. Remove and cool slightly before serving.

Nutrition 

• Calories: ~260 kcal
• Protein: ~7g
• Fat: ~18g
• Carbohydrates: ~16g
• Fibre: ~1g
• Salt: ~0.5g

Tips for Making This Recipe 

To ensure the best Kerala Egg Puffs, start by preparing your onion masala ahead of time and allowing it to cool fully before assembling. Warm filling can cause the pastry to become soggy and difficult to seal.

When boiling your eggs, aim for a firm but not rubbery yolk—about 10 minutes of boiling followed by a cold-water plunge usually does the trick. Be gentle when halving the eggs to keep the yolks intact for a neater presentation.

Using ready-rolled puff pastry keeps things simple, but do allow it to come to room temperature for 10 minutes before handling, as this helps it fold without cracking. Be sure not to overload the pastry squares—too much filling can cause leakage during baking.

For a more pronounced spice profile, feel free to increase the chilli powder or add crushed fennel seeds. For a touch of sweetness, a few finely chopped tomatoes can be added to the onion mixture.

Lastly, always bake in a preheated oven and avoid opening the door too early—this helps the pastry puff up evenly and stay crisp.

How to Best Serve This Recipe 

Kerala Egg Puffs are best enjoyed fresh from the oven when the pastry is still crisp and golden. They make an ideal snack or appetiser, especially when paired with masala chai, ginger tea, or even a cold glass of mango lassi for contrast.

They also make a brilliant addition to a brunch spread—serve alongside a chutney (such as coriander or tamarind) and a simple cucumber raita for a balanced, flavourful plate. If you’re hosting guests, you can cut each puff in half and serve on a platter as a finger food option.

For a fuller meal, pair them with a fresh green salad, a dollop of natural yoghurt, or even some spiced roasted potatoes. If you want a heartier version, you can tuck in a few sautéed mushrooms or peas along with the eggs.

Though traditionally a snack, these egg puffs are filling and can easily serve as a light lunch or dinner with just a few simple sides. Their flaky exterior and warm spiced centre make them incredibly satisfying—and they reheat well, too, if you’re planning for leftovers or a packed lunch.

Customise This Recipe

This recipe for Kerala Egg Puffs is quite adaptable. You can easily tailor the filling to suit your tastes or dietary needs. For a vegetarian version, substitute the eggs with paneer, sautéed mushrooms, or even a spicy potato mash. You’ll still get that same lovely contrast of flaky pastry and rich filling.

Prefer a vegan option? Use vegan puff pastry (many supermarket brands are naturally dairy-free), replace the egg with tofu or a vegan egg substitute, and skip the egg wash in favour of a plant-based milk wash to keep the golden finish.

To enhance the flavour, consider adding finely chopped tomatoes, curry leaves, or a touch of tamarind paste to the onion mixture. You could also mix in grated cheese (cheddar or mozzarella) with the onion for a gooey surprise.

Craving more protein? Add some cooked chicken mince, keema, or tinned tuna to the spiced onion mix for a meatier version. Spices like cumin, fennel, or mustard seeds can also be introduced for a different regional spin.

The base recipe is easy to play with, so don’t hesitate to explore variations that suit your taste or occasion—it’s an excellent canvas for culinary creativity.

How to Store This Recipe

Leftover Kerala Egg Puffs should be cooled completely before being stored in an airtight container. They can be kept in the fridge for up to 3 days. To reheat, place them in a preheated oven at 180°C (350°F) for about 8–10 minutes to restore the crispiness—avoid microwaving, as it will soften the pastry.

While they’re best fresh, you can also freeze unbaked puffs—assemble them, then freeze on a tray before transferring to a bag or container. Bake from frozen, adding an extra 5–8 minutes to the cooking time.

Conclusion 

Kerala Egg Puffs are the kind of snack that offers so much more than their humble ingredients might suggest. With crisp, golden pastry and a warm, spiced egg filling, they’re not only delicious but also incredibly satisfying. Whether you’re making them for a teatime treat, a party platter, or simply to enjoy on a lazy afternoon, these puffs bring the essence of South Indian street food right into your home kitchen.

The beauty of this recipe lies in its simplicity. With just a handful of ingredients, you can create something that feels indulgent, comforting, and flavour-packed. The combination of creamy boiled eggs, gently caramelised onions, and aromatic spices wrapped in flaky pastry is a true winner.

Beyond their taste, Kerala egg puffs are also wonderfully versatile. You can prepare the filling ahead of time, experiment with different spice levels, and even tailor the filling to suit vegetarian or vegan diets. They freeze well, reheat beautifully, and are just as enjoyable the next day.

If you’re new to Indian cuisine, this is a perfect gateway recipe—it’s straightforward, rewarding, and absolutely crowd-pleasing. And if you’re already familiar with the flavours of Kerala, it’s a nostalgic bite that’ll transport you to warm, sunny streets lined with bakeries and tea stalls.

So give this recipe a try, gather your ingredients, and enjoy the process of crafting these delicious little parcels. One bite, and you’ll understand why Kerala Egg Puffs are loved by so many across the world.

You can see this recipe on instagram: 

Kerala Egg Puffs

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Crispy, golden, and warmly spiced, these Kerala Egg Puffs are a beloved South Indian snack. Flaky puff pastry envelops a richly flavoured onion masala and boiled egg halves, baked to perfection. Perfect for teatime, brunch, or entertaining.

Print

Ingredients

Main

• 3 hard-boiled eggs, halved – Main protein source; creamy and rich
• 1 sheet ready-rolled puff pastry (~320g / 11 oz) – Light, flaky base
• 1 egg, for egg wash – For a glossy, golden finish

For the filling

• 2 tbsp coconut oil – Adds signature South Indian aroma and richness
• 1 tbsp fresh ginger, finely chopped – Warm and slightly spicy
• 2 green chillies, chopped – Adjust to taste for heat and freshness
• 1 red onion, finely chopped – Base of the masala; sweet and savoury
• 1 tsp turmeric powder – Earthy and vibrant
• 2 tsp red chilli powder – Robust, warming spice
• 1 tsp garam masala – Classic Indian spice blend
• 1 tbsp ketchup – Subtle tang and touch of sweetness
• Salt and freshly ground black pepper, to taste – Essential seasoning

Instructions

1. Prepare the Filling:
   Heat coconut oil in a frying pan over medium heat.
   Add ginger and green chillies, sauté for 1 minute until fragrant.
   Stir in the red onion and a pinch of salt. Cook until soft and golden.
2. Spice It Up:
   Lower the heat and add turmeric, red chilli powder, and garam masala.
   Cook for 1–2 minutes to bloom the spices.
   Stir in ketchup, adjust salt and pepper, then remove from heat and cool.
3. Preheat Oven:
   Set your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
4. Assemble the Puffs:
   Cut the puff pastry into 6 equal squares.
   Spoon the cooled filling into the centre of each.
   Top with a halved boiled egg, yolk side up.
   Fold the pastry corners to the centre and gently pinch to seal.
5. Egg Wash & Bake:
   Brush each puff with egg wash (beaten egg).
   Bake for 20–25 minutes, or until puffed and golden brown.
6. Serve:
   Let cool slightly before serving. Enjoy warm with chai or chutney.

Nutrition Information:

Yield: 6
Amount Per Serving: Calories: 260Carbohydrates: 16gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram