• All ingredients ready? Let's begin!
  

For the filling:

• Boil the eggs, shell them, cut in half and set aside.
• In a wide pan, heat two tablespoons of oil, add the onions sauté till it turns color.
  
• Add the ginger garlic paste and sauté together for a couple of minutes.
  
• Next, add the tomatoes and sauté till they turn soft.
  
• 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.
  
• Add the cilantro and salt and sauté well.
  
• Take off heat and let it cool down.

For the dough:

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