Step-by-Step Instructions

1. 1.Prepare the Masala Filling

   Heat 3 tablespoons of oil in a pan. Add finely chopped curry leaves and 1 finely chopped green chili. Sauté for a few seconds. Add 1/2 thinly sliced onion and fry until it becomes slightly translucent. Then add 1/4 chopped tomato and salt to taste. Mix well.

2. 2.Add Spices to Masala

   Add 1/2 teaspoon of Kashmiri red chili powder, 1/4 teaspoon of turmeric powder, 1/4 teaspoon of cumin powder, and 1/2 teaspoon of garam masala to the pan. Mix all the spices thoroughly with the vegetables.

3. 3.Cook the Masala

   Add 1 teaspoon of butter and mix until melted. Pour in 3-4 tablespoons of water and mix to form a thick paste. Squeeze the juice of 1/2 lemon over the masala and mix again. Cover the pan with a lid and cook on low flame for 2-3 minutes until the masala is well cooked.

4. 4.Finish Masala and Let Cool

   Remove the lid, stir the masala, and add chopped coriander leaves. Mix well. Cover the pan again and set aside to cool down.

5. 5.Prepare Bread Slices

   Take 4 bread slices and cut off their crusts. Using a rolling pin, flatten each bread slice slightly to make them thinner and more pliable.

6. 6.Assemble the Bread Egg Puffs (Method 1)

   Take one flattened bread slice. Spread a spoonful of the prepared masala filling on it. Place half of a boiled egg on top of the masala. Take another flattened bread slice and place it on top. Gently press the edges to seal. Moisten the edges with a little water and use a fork to press and seal them firmly, creating a crimped edge.

7. 7.Assemble the Bread Egg Puffs (Method 2 - Variation)

   For an alternative filling, take a flattened bread slice and spread masala. Instead of a half egg, place chopped boiled egg pieces on the masala. Cover with another flattened bread slice, press, moisten the edges with water, and seal firmly with a fork.

8. 8.Pan-Fry the Bread Egg Puffs

   Heat a pan and add 1.5 tablespoons of butter. Once the butter melts and sizzles, place 4 assembled bread egg puffs in the pan. Add about 0.5 tablespoon of butter on top of each puff. Cover the pan and cook on low flame for 1-2 minutes until the bottom side is golden brown.

9. 9.Cook Both Sides

   Flip the bread egg puffs to the other side. Add another 0.5 tablespoon of butter on top of each puff. Cover and cook on low flame for another 1-2 minutes until that side is also golden brown and crispy.

10. 10.Serve

    Once both sides are golden brown, remove the bread egg puffs from the pan. Cut each square puff diagonally into two triangles. Serve hot with tomato ketchup or your favorite chutney.