Cup of Yum
1. All ingredients ready? Let's begin!

For the filling:

Cup of Yum
1. Boil the eggs, shell them, cut in half and set aside.
2. In a wide pan, heat two tablespoons of oil, add the onions sauté till it turns color.
3. Add the ginger garlic paste and sauté together for a couple of minutes.
4. Next, add the tomatoes and sauté till they turn soft.
5. Add the turmeric powder, the chili powder, the cumin powder and the garam masala powder. Sauté till the spices don’t have the raw smell anymore.
6. Add the cilantro and salt and sauté well.
7. Take off heat and let it cool down.

For the dough:

1. Take the two sheets of puff pastry and roll it out flat. Cut off the edges so that it is even.
2. Now cut in the center to make two halves and further cut the two halves in half again, until you have four equal squares of rolled out dough.
3. Repeat with the other sheet of puff pastry. Now you will have 8 squares.
4. Fill each square with a teaspoon or two of the cooked and spiced onions. Add one egg half on top.
5. Roll the stuffed dough and pinch the edges together.
6. Brush milk on top of the rolled up raw egg puff. This helps the puff acquire a nice golden-brown crust.
7. Brush the tin pan with oil, and place the egg puffs inside.
8. Take a large pan, put a base plate in it and heat it.
9. Place the tin pan with the egg puffs on top of the base plate.
10. Cover and cook on low for 30-35 minutes.
11. The cooked egg puff would have risen and have a nice golden crust on top.
12. Serve warm with ketchup.