Step-by-Step Instructions

1. 1.Prepare the Dough

   In a mixing bowl, add 3 cups of maida and 1 teaspoon of salt. Mix well. Gradually add water and knead into a soft dough. Apply 1 tablespoon of oil over the dough, cover, and let it rest for 1 hour.

2. 2.Prepare the Stuffing - Sauté Onions

   Heat 3 tablespoons of oil in a pan. Add some fennel seeds. Once they splutter, add 4 large chopped onions and salt to taste. Sauté until the onions turn golden brown.

3. 3.Add Ginger-Garlic Paste

   Add 1 tablespoon of ginger-garlic paste and cook until the raw smell disappears.

4. 4.Add Spices and Cook

   Add 1 teaspoon of chili powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of garam masala. Mix well and cook on low flame for 1 minute. Switch off the flame and let the stuffing cool completely.

5. 5.Divide and Roll Dough

   After 1 hour, the dough will be soft. Divide the dough into 10 equal balls. Take one dough ball, dust with maida, and roll it into a thin chapati. Repeat this process for all 10 dough balls, dusting each with maida to prevent sticking.

6. 6.Layer the Chapatis

   Take one rolled chapati, apply a thin layer of oil, and dust with maida. Place another chapati on top, apply oil, and dust with maida. Repeat this process, stacking 5 chapatis.

7. 7.Roll Layered Chapatis

   Gently roll the stack of 5 chapatis to make it slightly thinner and larger.

8. 8.Cut into Squares

   Cut the rolled stack into 4 equal square pieces using a pizza cutter or knife. This will give you 4 puff sheets with multiple layers. Repeat steps 6-8 for the remaining 5 chapatis.

9. 9.Trim Puff Sheets

   Take one puff sheet and gently spread it a little to make it square. Trim any uneven edges to make a perfect square.

10. 10.Prepare Maida Paste for Sealing

    In a small bowl, mix 2 tablespoons of maida with 2 tablespoons of water to form a thick paste. This will be used for sealing the puffs.

11. 11.Assemble the Puffs

    Take one puff sheet. Place 1 tablespoon of the prepared onion stuffing in the center. Place half of a boiled egg on top of the stuffing.

12. 12.Seal the Puffs

    Fold one corner of the puff sheet over the egg and apply the maida paste on the edges. Fold the opposite corner over, pressing firmly to seal. Apply maida paste to the remaining two open corners and fold them over, pressing firmly to create a sealed square puff. Ensure all edges are well-sealed to prevent the filling from coming out during frying. Repeat for all puff sheets.

13. 13.Prepare Egg Wash

    In a small bowl, beat 1 egg until the yolk and white are well combined.

14. 14.Apply Egg Wash

    Using a brush, apply a thin layer of the beaten egg mixture over the top surface of each assembled puff. This gives them a golden, shiny finish.

15. 15.Shallow Fry the Puffs

    Heat approximately 1/2 cup of oil in a pan for shallow frying. Once the oil is hot, reduce the flame to medium. Carefully place the puffs into the hot oil. Fry one side for about 5 minutes until it turns golden brown and crispy.

16. 16.Flip and Finish Frying

    Flip the puffs and fry the other side for another 5 minutes until golden brown and crispy. Once both sides are golden brown and the puffs are cooked through, remove them from the oil and place them on a paper towel to drain excess oil. Serve hot.