Take wheat, maida, salt, sugar in a bowl and mix well. Add in oil and use your finger to make it like crumbs. Now add in water and knead it to a dough. Cover the dough with a plastic sheet and put it in fridge for 10 mins.

Now remove this from fridge and divide into 5 balls.

Take one ball and roll it into a rough square shape.Set aside for a min. Roll all five balls like this.

Now take one rolled roti and apply oil generously over it. Place another rolled roti over it and spread oil. Now place another and repeat this for all 5 roti.

Now use a rolling pin to roll it little thin. Cut in half. Apply oil on one side. Place another side over that.

Roll it again thinly. Cut in half. Apply oil on one size. Place another side over that.

Roll this little. trim the edges, and cut into 5 pieces.

Now place the sheets in a plate and put it in fridge till you make the filling.

Heat oil in pan, add in fennel seeds and saute for 30 sec. Add in onions and capsicum and saute for 2 mins.

Add in ginger garlic paste. Saute for 30 sec.

Add in all spice powder, salt, and sugar. Mix well.

Add in tomatoes and tomato ketchup. Cook for 2 mins.

Add in cooked sliced eggs and mix well.Filing done.

Now take one sheet and place the filling in the center, fold over and use a fork to pierce the sides and edges.

Place it in a greased foil lined baking sheet. Repeat with the remaining sheets. Now break a egg and beat it well with some water. Brush this egg wash all over the puffs.

Bake this in a 220 degree C preheated oven for 25 to 30 mins.

Remove and serve.