Heat a pan with 2 teaspoon of oil and add ½ teaspoon cumin seeds.

Add 1 cup finely sliced onions. Fry until translucent.

Now add ½ teaspoon ginger garlic paste and fry for a couple of minutes until the raw smell is gone.

Next add 1.5 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ⅛ teaspoon turmeric powder, ¼ teaspoon garam masala powder. Cook for a minute.

Add salt as needed and then add about ½ cup of water and cook it covered for about 7-9 mins.

When the onions are soft and there is no water left, remove from heat.

Add 2 tablespoon finely chopped coriander leaves. Let the mixture cool down completely.

Trim the edges from all 4 sides. The trimmed pieces can be made into twisted cookies rolled in sugar.

Cut the rectangle into 4 equal parts.

Now press the center of each part to flatten slightly. Alternatively, this could be done diagonally too.

Place 1-2 tablespoon of prepared onion masala at the center depending on how large the rolled puff pastry sheet is. Place half of boiled egg on top of the masala.

Close the puff either from all 4 edges or just bring two opposite edges together. Gently press the edges (as you can see my eggs were larger and I couldn’t seal the edges) Repeat this with rest of the cut puff pastry sheets. Meanwhile preheat the oven at 200°C for 20mins and also place the prepared puffs in freezer for 15mins.

Line the baking tray and place the cold veg puffs. Bake at 200°C for 25-35 mins on toast mode (both top & bottom heating filaments with fan ON)

Once the top & bottom are golden brown and the pastry is puffed up, remove from oven.