Preparation time
- Total: Approximately 25 minutes
- Preparation: 10 minutes
- Cooking: 15 minutes
Ingredients
- 5 Whole Eggs - hard boiled
- 3 sprig Curry leaves
- 1 tablespoon Rice flour
- 1 tablespoon Gram flour (besan)
- 3 tablespoons All Purpose Flour (Maida)
- 1 tablespoon Kashmiri Red Chilli Powder
- Salt - to taste
- 1 teaspoon Sambar Powder
- 2 inch Ginger - finely chopped
- 6 cloves Garlic - finely chopped
- 1 teaspoon Green Chilli - paste
- 1 teaspoon Garam masala powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- Sunflower Oil - as required
Instructions
- To begin making the Egg Sholay Kebab Recipe, keep the hard boiled eggs ready
- Cut them into half and set aside
- To make the batter for the Egg Sholay In a mixing bowl, combine the besan and rice flour along with the maida
- Into this bowl, add the kashmiri red chilli powder, salt to taste, sambar powder, ginger, garlic, green chilli, garam masala, coriander powder, garam masala and cumin powder
- Add just enough water to make a thick batter of coating consistency
- Heat oil in a kadai on medium-high flame
- Once the oil is well heated, reduce the flame to medium-low
- Now dunk the boiled eggs into the batter and gradually lower the well coated egg into the hot oil
- Deep fry on medium flame, until the Egg Sholay Kebab are crisp and deep brown in colour
- Drain the Egg Sholay Kebab on an absorbent paper
- In the same hot kadai, fry some curry leaves until crisp and drain on an absorbent paper
- Top the Egg Sholay Kebab with the crispy fried curry leaves and serve hot
- Serve Egg Sholay Kebab Recipe along with a meal of Hyderabadi Biryani With Basmati Rice (Mutton & Chicken), Mirchi Ka Salan Recipe (Chillies in Tangy Spicy Peanut Sesame Curry) and Burani Raita Recipe (Garlic Based Yogurt)
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 5
- South Indian Recipes
- Appetizer
- Eggetarian