• Hard boil the eggs. Peel and slice them lengthwiseinto half. Set aside
• As I am using ready-to-roll sheets, I took out the pastry sheets from the refrigerator 10 minutes before I began the process.
• Heat a pan with oil on medium heat, add chopped onions, and a pinch of salt and cook, occasionally stirring until they turn translucent and lightly browned on the edges.
  2 tablespoon Oil, 1 Finely chopped onion (medium)
• Add tomatoes, red chili powder, coriander powder, garam masala, turmeric powder and 2- 3 tablespoon of water.
  1 teaspoon Red chilli powder, 1 teaspoon Coriander powder, ¼ teaspoon Turmeric powder, 1 Chopped tomato (medium), ¼ teaspoon Garam masala
• Mix well and cover and cook for 2-3 minutes until all the mixture is nicely cooked and the raw smell goes. Turn off the heat. Set aside to cool.
• Next, carefully remove the pastry sheet and cut it into 8 equal rectangles.
  375 grams Puff Pastry sheet
• Place 1 tablespoon of the prepared onion mixture in the centre.
• Then place half an egg on top with the yoke side down.
• Bring the opposite corners of the puff pastry over the egg and pinch lightly to seal it
• Brush milk on top of the puffs. Repeat the same process with the rest of the sheets.
• Place the puffs in the air fryer basket in a single layer leaving some space between them.
• Place the basket back into the air fryer and set the timer for 8-9 minutes at 180 C (350 F)
• Once the timer goes off, remove the basket from the air fryer and check whether they are done or not
• The golden brown colour indicates they are perfectly done. If not keep it for another 2-3 minutes extra.
• Enjoy crispy and delicious bakery-style puffs with your green chutney or ketchup

How to make egg puffs in the oven

• Line a baking tray with parchment paper and place the puffs on the tray in a single layer by leaving some space between them
• Bake for 15-20 minutes or until they are golden brown.