← Nouns Cooking · Indian

Ingredients

• 6 eggs, hard-boiled, peeled and halved
• 100 g gram flour (besan)
• 2 tbsp Rice flour
• 1 tsp Kashmiri chilli powder
• ¼ tsp Ground turmeric
• ¼ tsp ajwain (carom seeds)
• ½ tsp ginger-garlic paste
• ½ tsp Salt
• 1 pinch Bicarbonate of soda
• 120 ml Water
• oil, for deep frying
• ½ tsp black pepper and a pinch of salt, for the eggs
• 1 tsp Chaat masala

Method

1. Whisk the gram flour, rice flour, chilli powder, turmeric, ajwain, ginger-garlic paste, salt and baking soda with the water into a smooth, thick batter, like pancake batter.
2. Sprinkle the cut sides of the eggs with pepper and a pinch of salt.
3. Heat 5 cm of oil to about 175°C (350°F). Dip each egg half in the batter to coat completely and lower it gently into the oil.
4. Fry 4–5 at a time for 3–4 min, turning, until golden and crisp. Drain on paper.
5. Sprinkle with chaat masala and serve hot with ketchup or green chutney.

Tips

• Pat the eggs dry before dipping so the batter sticks.
• Contains egg.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen Yummy Tummy Aarthi