Egg Sholay Kebab Recipe: A South Indian Delicacy
Egg Sholay Kebab is a flavorful, crispy, and mouthwatering South Indian appetizer that is perfect for any occasion. Hard-boiled eggs are coated with a spiced batter and deep-fried to perfection, creating a golden exterior that is both crunchy and aromatic. Topped with crispy curry leaves, this dish offers a delightful blend of flavors and textures. Whether you’re hosting a party or enjoying a family meal, these Egg Sholay Kebabs will undoubtedly be the star of your table!
Ingredients for Egg Sholay Kebab
| Ingredients | Quantity |
|---|---|
| Whole Eggs (hard boiled) | 5 eggs |
| Curry leaves | 3 sprigs |
| Rice flour | 1 tablespoon |
| Gram flour (besan) | 1 tablespoon |
| All Purpose Flour (Maida) | 3 tablespoons |
| Kashmiri Red Chilli Powder | 1 tablespoon |
| Salt | To taste |
| Sambar Powder | 1 teaspoon |
| Fresh Ginger (finely chopped) | 2-inch piece |
| Fresh Garlic (finely chopped) | 6 cloves |
| Green Chilli (paste) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Oil for deep frying | As required |
Nutritional Information (per serving)
(Estimated for 1 serving, assuming a total of 5 servings)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 13 g |
| Carbohydrates | 20 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sodium | 400 mg |
Note: Nutritional values may vary based on specific ingredients used and portion sizes.
Preparation and Cooking Time
| Stage | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
Instructions
-
Prepare the Eggs:
Start by hard boiling the eggs. Once boiled, peel them carefully and cut each egg into two halves. Set them aside. -
Make the Batter:
In a mixing bowl, combine gram flour (besan), rice flour, and all-purpose flour (maida). Add kashmiri red chilli powder, salt, sambar powder, finely chopped ginger, garlic, and green chilli paste. Next, mix in garam masala, coriander powder, and cumin powder. Gradually add enough water to form a thick batter that will coat the eggs evenly. -
Heat the Oil:
Heat oil in a deep frying pan (kadai) on medium-high flame. Once the oil is hot, reduce the heat to medium-low to maintain a steady frying temperature. -
Coat the Eggs:
Dip the halved boiled eggs into the prepared batter, making sure they are thoroughly coated with the spiced mixture. -
Fry the Kebabs:
Carefully lower the battered eggs into the hot oil, frying them in batches. Deep fry the eggs on medium flame until they turn golden brown and crispy, which should take about 3-4 minutes per batch. -
Prepare the Curry Leaves:
In the same oil, fry the curry leaves until they become crisp. This step should take about 1-2 minutes. Once fried, remove the curry leaves and drain them on paper towels. -
Assemble the Dish:
Remove the crispy Egg Sholay Kebabs from the oil and place them on a plate lined with absorbent paper to soak up excess oil. Garnish the kebabs with the crispy fried curry leaves. -
Serve:
Serve your Egg Sholay Kebabs hot with a side of Hyderabadi Biryani with Basmati Rice, Mirchi Ka Salan (chillies in tangy spicy peanut sesame curry), and Burani Raita (garlic-based yogurt) for a complete and satisfying meal.
Serving Suggestions
- Egg Sholay Kebab is best served hot, right after frying, to enjoy its crispy texture.
- Pair it with some mint chutney or tamarind chutney for an extra burst of flavor.
- As a South Indian delicacy, this dish can be part of a larger meal or served as an appetizer during festive gatherings.
This delectable dish is not only a treat to the taste buds but also a feast for the eyes, with its rich golden color and crispy garnishes. Perfect for eggetarians, the Egg Sholay Kebab is a great way to enjoy a classic South Indian recipe that combines spice, crunch, and flavor in every bite.
Enjoy this easy-to-make and irresistible appetizer that will quickly become a favorite among your guests and family alike!
