Onion puffs
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Onion puffs

One of my greatest memories of Bangalore is the aroma of hot puffs fresh off the oven, around 3pm from the Iyengar Bakery near our office. After missing and craving them for almost 2 years in vain, I decided to do something about it! :)

Arun Subramanian

Ingredients

6-serving
  1. 6 nos pastry sheets Puff
  2. 4 nos Onions
  3. 1 inch Ginger
  4. 3 nos Garlic cloves
  5. 2 nos Green chillies
  6. 1 tablespoon Coriander seeds
  7. 1/2 tablespoon Fennel seeds
  8. 2 - 3 chillies Dried red
  9. 5 - 6 nos Cloves
  10. 1 Star anise
  11. 1 inch Cinnamon
  12. 8 - 10 nos Black peppercorns
  13. 1/2 tablespoon Sugar
  14. 1 teaspoon Turmeric powder
  15. as required Water
  16. 1 Egg
  17. 1 tablespoon Milk Cream /
  18. as required Salt

Method

45 mins
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    Prepare the garam masala by dry-roasting the coriander seeds, fennel seeds, dried red chillies, black peppercorns, cloves, star anise and cinnamon in a pan. Then let it cool and pulverise it in a blender until fine powder.

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    Finely chop the ginger, garlice and green chillies. Chop up the onion to slightly thick pieces (about 0.5cm thick). This is to prevent the onion from melting away during the cooking process.

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    Pour oil in a wide open pan on medium heat and immediately put in the prepared onions, ginger, garlic and green chillies. Don't wait for the oil to heat up. Once the oil sizzles, reduce the heat to low and add a pinch of salt. Close the lid of the pan and let the onions caramelize for at least 10-12 minutes.

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    Once the onions are soft, translucent and slightly brown around the sides, add 3/4 to 1 tablespoon of the ground masala, sugar, turmeric and a splash of water to deglaze the pan and let the masala coat the onions. Increase heat to medium-high. Don't close lid anymore.

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    Once the onions get a good dark colour, remove to a bowl and let it cool to room temperature.

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    Defrost your puff pastry by leaving it open on the kitchen counter for about 5-10 mins. Preheat your oven to 190'C or gas mark 5-6.

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    Wrap some baking sheet around a plate and set a 10cmx10cm pastry leaf on it (see tips below). Carefully spoon in some of the now-cooled onion mixture leaving a 1cm border around the sides. Fold one corner to the opposite end and press the seams together with your fingers or a fork.

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    Arrange the puff packages on a baking sheet. Cut a couple of 2cm slits on the top of the pastry to prevent it from accidentally exploding in the oven.

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    Prepare an egg-wash by beating an egg and some milk in a bowl until water-like consistency.

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    Baste the pastries with this egg-wash. (Use a pastry brush if you have one!)

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    Bake the pastries in the middle of the oven for 15-20 minutes. You are looking for a golden brown crust on the top and the pastry totally puffed up.

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    Let them cool down on the tray for a good 5-10 minutes. Meanwhile, prepare yourself some tea or coffee. Once the 5-10 minutes are up or you run out of patience, grab a plate, pop a puff on it and go to town!

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