Egg Sholay Kebab Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Boiled eggs | 5 (peeled) |
| Curry leaves | 3 sprigs |
| Rice flour | 1 tablespoon |
| Besan (gram flour) | 1 tablespoon |
| All-purpose flour | 3 tablespoons |
| Kashmiri red chili powder | 1 tablespoon |
| Salt | to taste |
| Sambar powder | 1 teaspoon |
| Ginger (finely chopped) | 2 inches |
| Garlic (finely chopped) | 6 cloves |
| Green chili paste | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Cumin powder | 1 teaspoon |
| Oil | for frying |
Preparation Time
| Description | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
Servings
- Serves: 5
Cuisine
- South Indian
Course
- Appetizer
Diet
- Eggetarian
Instructions
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To prepare the Egg Sholay Kebab, start by boiling the eggs. Once boiled, peel and slice them in half, keeping them aside.
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In a mixing bowl, combine besan, rice flour, and all-purpose flour. Mix well.
-
-
Add Kashmiri red chili powder, salt, sambar powder, chopped ginger, garlic, green chili paste, garam masala, coriander powder, and cumin powder to the flour mixture. Stir thoroughly to blend the ingredients.
-
Gradually add water to the mixture, stirring until you achieve a thick batter consistency.
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Heat oil in a kadhai (wok). Dip the egg halves into the batter, ensuring they are well-coated.
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Carefully place the battered eggs into the hot oil and fry until they are golden brown and crispy. Remove and drain on paper towels.
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In a separate tempering pan, heat a little oil and add the curry leaves. Fry until crisp.
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Toss the fried eggs with the crispy curry leaves, ensuring they are evenly coated.
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Serve the Egg Sholay Kebab hot, ideally paired with Hyderabadi Biryani and Burhani Raita for a delightful dinner experience.
Enjoy this unique twist on a traditional favorite that combines the richness of eggs with vibrant South Indian flavors!
