Chana Masala Egg Puffs: A Protein-Packed Snack Infused with the Flavours of India

In today's fast-paced world, finding nutritious and delicious meals that can be prepped quickly is a game-changer. As a health-conscious culinary professional who's always on the move, Chef Dev understands the struggle of maintaining a balanced diet while juggling a hectic work schedule. That's why Burnbrae turned to him to create an innovative recipe that stays true to his adventurous cooking style - Chana Masala Egg Puffs, featuring our ready-to-pour EGG Creations! This easy-to-follow Indian-inspired recipe offers a great solution for meeting your daily protein goals without compromising on taste or nutrition!

-------------------------------------------------

Why Chana Masala Egg Puffs?

Protein-Packed: Eggs are a fantastic source of high-quality protein, and with Burnbrae's Egg Creations! Fat Free Garden Vegetable, you can get all the protein benefits without the added fat.

Flavor Explosion: The fusion of Chana Masala spices with the natural goodness of eggs creates a mouthwatering explosion of flavors. It's a taste journey that transports you to the streets of India, right in the palm of your hand.

Long-Lasting Freshness: These puffs maintain their delicious taste even after hours in the fridge. Enjoy them cold or simply heat them up for a warm, comforting experience.

---------------------------------------------------

How to Prepare Chana Masala Egg Puffs?

Ingredients:

- 1 x 500g carton of Burnbrae's EGG Creations! Fat Free Garden Vegetable

Chana Masala:

- 2 tsp grapeseed oil
- 1 onion, finely diced
- 1 ½ tsp Kosher salt
- 1 tbsp ginger-garlic paste
- 2 green chilies, thinly sliced
- 2 tsp coriander powder
- ½ tsp chili powder
- 1 tsp turmeric powder
- ½ tsp cumin powder
- 1 x 540ml can of chickpeas, rinsed and drained
- 1 ½ cup tomato puree
- ¾ cup water
- 1 tbsp lemon juice
- ¾ tsp garam masala
- ¼ cup cilantro, finely chopped
- 1 x 12-cup muffin pan

Instructions:

Heat oil in a pot over medium heat. Add diced onion and a pinch of salt, sauté until golden brown. Stir in ginger-garlic paste and green chilies, sauté for one minute before adding all the spices (coriander powder, chili powder, turmeric powder, and cumin powder). Mix well to coat the onions evenly with the spices.

Add chickpeas to the pot and sauté for another minute.

Pour in the tomato puree and water. Reduce heat to a simmer and allow the mixture to stew for 15-20 minutes, uncovered, until it thickens.

Remove the pot from heat and fold in garam masala, lemon juice, and finely chopped cilantro to enhance the flavors. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or a touch of vegetable oil.

Divide the Chana Masala mixture evenly among the muffin tin cups.

Pour Burnbrae's EGG Creations! on top of the mixture in each cup until it reaches about ¼" below the top. Bake the egg puffs in the preheated oven for 15-18 minutes or until the eggs have set.

Remove the muffin tin from the oven, scoop out the puffs, and enjoy your protein-packed, flavor-filled creation!

Pro Tip: These Chana Masala Egg Puffs can be stored in an airtight container in the refrigerator for up to three days. They taste fantastic when paired with a side salad or your favorite dipping sauce.

--------------------------------------------------------------------

Protein Meets Convenience and Uncompromising Taste

Incorporate these puffs into your meal prep routine, and you'll never have to compromise on nutrition or flavour again. Chef Devan Rajkumar's brilliant culinary creation, combined with Burnbrae's EGG Creations! ensures you get the best of both worlds: quick, hassle-free preparation, and a nutritious, protein-rich meal that keeps up with your healthy lifestyle.

About Chef Dev

Chef Devan Rajkumar is on a mission to create food worth sharing that modernizes the craft, traditions and tastes of East and West Indian cuisines.

That includes owning the role of food expert on Cityline, traveling abroad to gain more experience and share his craft, appearing as a judge on Food Network Canada’s Fire Masters, developing signature soups with Mema Foods International, and hosting pop-ups with chef peers, both local and international.