Egg Puffs (with DOMO Baking Powder)

Egg Puffs are a familiar sight on many Maldivian Iftar tables. Soft homemade dough wrapped around a delicious spiced tuna filling and a piece of boiled egg makes this a comforting classic that brings back memories of family evenings and shared plates. We first published our original Egg Puffs recipe years ago, and this time we’ve revamped it, making it simpler to follow and even more delicious.

For our recipe, we have used DOMO Baking Powder provided to us by one of our partners, ADK General Trading. DOMO Baking Powder is ideal for use in various types of baking recipes such as cakes and muffins.

You can use the Gannamart App to get the DOMO Baking Powder or get in touch with ADK General Trading on their Viber hotline 736-3663.

Yield: 8 Egg Puffs

Ingredients:

For the filling

• 1 tbsp. oil
• 1 thinly sliced small onion
• ½ thinly sliced scotch bonnet (or to taste)
• 7 curry leaves
• ½ tsp grated ginger
• ½ tsp grated garlic
• 70g tomato paste (small packet)
• 1 can tuna (drained)
• 1 tsp red chilli powder (or to taste)
• ¼ tsp salt (or to taste)
• 3 tbsp water
• 2 hard-boiled eggs

For the dough

• 1 cup flour
• ½ tsp DOMO Baking Powder
• 1/3 tsp salt (or to taste)
• 1 tbsp oil
• 1 egg
• 3-4 tbsp water (room temperature)

For the egg wash

• 1 egg
• 1 tbsp water

Instructions:

1. Heat 1 tbsp oil in a pot and add 1 small onion (thinly sliced), ½ scotch bonnet (thinly sliced), 7 curry leaves, and ½ tsp grated ginger. Cook on medium-low heat for 4-5 minutes or until the onions soften and you can see a slight hint of brown on them.
2. Add ½ tsp grated garlic and cook for about 30 seconds. Then add 70g tomato paste (small packet), mix to combine, and cook for another minute.
3. Add 1 can tuna (drained), 1 tsp red chilli powder, ¼ tsp salt and 3 tbsp water. Mix everything together until well combined. Let the mixture cook on low heat for about a minute. Divide the filling into 8 equal portions and set aside to cool.
4. Quarter 2 hard-boiled eggs and set them aside as well.
5. Prepare a baking tray by lining it with aluminium foil or lightly greasing it with a little oil.
6. In a large bowl, sift together 1 cup flour, ½ tsp DOMO Baking Powder, and 1/3 tsp salt. Add 1 tbsp oil and mix it in using a spoon.
7. Add 1 egg and mix again until combined.
8. Gradually add 3-4 tbsp room temperature water, one tablespoon at a time, so you don’t accidentally add too much. Mix until the dough starts to come together. Using your hands, knead until the dough becomes smooth and is no longer sticking to the sides of the bowl. Divide it into 2 equal parts and roll each into a ball.
9. Lightly dust a surface with flour and, using a rolling pin, roll out one ball of dough into a circular shape (aim for a diameter of 8-9 inches). Using a knife, cut it into four 4-inch squares. Repeat with the remaining dough ball as well. You should get a total of 8 squares.
10. To assemble the egg puffs, place one square on a clean plate. Put one portion of the tuna filling in the centre, then place a piece of boiled egg on top. Fold one corner over the filling, then fold the opposite corner over that. Press gently to secure and place it on the prepared tray. Repeat until you run out of dough, filling, and egg. Arrange the assembled egg puffs on the tray, leaving a little space between each.
11. Preheat the oven to 200°C for 10 minutes.
12. Prepare the egg wash by whisking together 1 egg and 1 tbsp water. Brush it over the tops and exposed edges of the egg puffs.
13. Place the tray on the middle rack of the preheated oven and bake for about 25 minutes or until golden brown.