Egg Sholay Kebab Recipe
Introduction
Egg Sholay Kebab is a delightful South Indian appetizer that combines the rich flavor of boiled eggs with the irresistible crunch of a spiced gram flour batter. This unique dish is elevated with the addition of crispy fried curry leaves, offering a flavorful burst of South Indian spices in every bite. Whether you’re hosting a dinner party or simply indulging in a snack, this recipe will surely impress. Pair it with Hyderabadi Biryani and Burani Raita for an authentic South Indian experience.
Recipe Overview
| Recipe Name | Egg Sholay Kebab Recipe |
|---|---|
| Cuisine | South Indian |
| Course | Appetizer |
| Diet | Eggetarian |
| Preparation Time | 10 minutes |
| Cooking Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 |
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs, boiled and peeled | 5 |
| Curry leaves | 3 sprigs |
For the Batter
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 tablespoon |
| Gram flour (besan) | 1 tablespoon |
| Maida (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) | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 9 g |
| Carbohydrates | 12 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sodium | 230 mg |
Step-by-Step Instructions
1. Prepare the Eggs
- Begin by boiling the eggs. Once boiled, peel off the shells and set them aside.
- Slice the boiled eggs in half lengthwise and keep them ready for coating.
2. Make the Batter
- In a large mixing bowl, combine the rice flour, gram flour, and maida.
- Add Kashmiri red chili powder, salt, sambar powder, garam masala powder, coriander powder, and cumin powder.
- Mix in the finely chopped ginger and garlic along with the green chili paste.
- Gradually add water to the dry mixture, whisking continuously to form a thick, lump-free batter.
3. Coat the Eggs
- Heat oil in a deep frying pan over medium heat.
- Dip each boiled egg half into the batter, ensuring it is evenly coated.
- Carefully place the coated eggs into the hot oil.
4. Fry the Eggs
- Fry the coated eggs until they turn golden brown and crispy.
- Remove the eggs from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
5. Prepare the Curry Leaves
- In a small tempering pan, heat a little oil.
- Add the curry leaves and fry them until they become crispy.
6. Assemble and Serve
- Add the fried curry leaves to the cooked eggs, tossing gently to coat them with the aromatic flavor.
- Transfer the Egg Sholay Kebabs to a serving platter.
- Serve hot alongside Hyderabadi Biryani and Burani Raita for a complete South Indian meal.
Pro Tips
- Ensure the batter is thick enough to coat the eggs without dripping off.
- Use Kashmiri red chili powder for its vibrant color and mild spice.
- Fry the eggs in small batches to ensure even cooking.
- Fresh curry leaves add an authentic flavor, so avoid substituting them.
Serving Suggestions
- Pair with Hyderabadi Biryani for a festive South Indian feast.
- Serve with Burani Raita or mint chutney for a refreshing side.
- Enjoy as a standalone snack or appetizer for parties and gatherings.
Egg Sholay Kebab is a recipe that brings the essence of South India to your kitchen. The spicy, crunchy coating, combined with the velvety texture of boiled eggs, makes it a favorite among food lovers. So why wait? Try this recipe and let the rich flavors of South Indian cuisine brighten up your meal!
