• If your puff pastry is frozen, follow the instructions on the package to thaw it before proceeding.

Boil the eggs

• Instant pot method: Pour 1 cup water in the instant pot insert and set a rack on top of it. Place the eggs on the rack and close the lid. Set the vent to sealing and pressure cook on high for 5 minutes. Release the pressure immediately after it is done cooking and transfer thee eggs into a bowl filled with ice water. After about 10 minutes, you can peel the eggs easily.
• Stove top method: Pour 2-3 cups of water in a saucepan and bring it to a boil. Slowly place the eggs into the water using a spoon and set a timer for 10 minutes. Then transfer the eggs into a bowl filled with ice water. After about 10 minutes, peel the eggs.
• Slice the eggs in half lengthwise.

Make the onion filling

• Place a frying pan on medium heat and add in the oil. When it gets warm, add in the curry leaves and cook for 20 seconds.
• Next, add in the sliced onions and a pinch of salt. Mix well to combine. Sauté the onions on medium heat until some of them are light brown around the edges.
• Reduce the heat to low and add in all the ground spices, sugar and salt. Cook the spices for about 15 seconds before you turn off the heat.
• Finally squeeze in the lime juice and mix everything well to combine. Let this onion mixture cool completely.

Assemble the egg puffs

• Unroll the puff pastry sheet onto a floured surface and cut it into 4" by 4" squares. Roll each square so they are slightly larger in size.
• On one half of the pastry square, place 2 tablespoons of the onion filling. Then place an egg half over the onion filling.
• Fold over the other half of the pastry and use a fork to crimp the edges and seal them well.
• Place all the assembled egg puffs on a baking try and refrigerate them for 15-20 minutes.

Egg wash (optional)

• Crack an egg into a small bowl and whisk it with 1 tablespoon of water.
• Brush the tops and sides of all the assembled egg puffs with this beaten egg mixture. Sprinkle nigella seeds on the top of the egg puffs (optional).

Oven instructions

• Preheat your oven to 375F/190C.
• Bake the egg puffs for 30 to 35 minutes. Depending on the size of the puff pastry it may be take more/less time to puff and turn golden brown. Keep an eye after 25 minutes and increase time accordingly.

Air fryer instructions

• Preheat air fryer at 350F/180C.
• Place the egg puffs in the Air fryer and baker for 10-11 minutes. Flip them over and cook for 2-4 minutes or until both sides are golden brown and puffed. Depending on the size of the puff pastry it may be take more/less time to puff and turn golden brown. Keep an eye after 13 minutes and increase time accordingly.
• Let the egg puffs cool for a few minutes before serving. Enjoy them while they are still warm with a cup of coffee/chai.