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Ingredients:
7 Eggs
Salt to taste
½ tsp Ginger
½ tsp Ajwain
3/4 Cup Besan
1 tsp Cornflour
½ Cup Cooking Oil
½ tsp Red Chilli Powder
2 Green Chilli, chopped
Coriander leaves, choppped
Method:
Hard boil six eggs and cut each egg in the middle length wise.
Whisk one egg and prepare the batter by mixing besan with the egg whisked, green
chilli, red chilli powder, ginger paste, ajwain, salt and chopped coriander
leaves adding about half cup water.
Mix in the corn flour to the batter. Adjust water so that the batter is of
coating consistency.
Heat oil and dip the egg halves in the batter and fry in medium heat to light
brown.
Tip: To store eggs longer crack open the eggs and add individually to an
ice cube tray. When completely frozen, put the egg cubes in a sealed freezer bag
and use as needed.
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