Recipe for Egg 65
Prep time: 15 mins
Cooking time: 25 mins
Serves: 4
Ingredients:
• Boiled eggs white 8 no.
• Ginger garlic paste 1 tbsp
• Curry leaves 10 nos. (Chopped)
• Black pepper powder 1 tsp
• Jeera powder (cumin powder) 1 tsp
• Kashmiri red chilli powder 1.5 tbsp
• Salt to taste
• Curd ½ cup
• Rice flour ½ cup
• Besan (gram flour) 1/4th cup
• Oil 1 tbsp
• Oil 1 tbsp
• Garlic cloves 5-6 nos. (chopped)
• Curry leaves 15-20 nos.
• Green chillies 3-4 nos. (chopped)
• Black pepper powder ½ tsp
Methods:
• Cut the boiled eggs in small dices and transfer to the mixing bowl, add ginger garlic paste, curry leaves, salt & pepper, jeera powder, Kashmiri red chilli powder and curd, mix well.
• Further add rice flour and besan, use hands to mix and coat the eggs properly with the flours. make sure your hands are clean enough.
• Add oil to the mixture and mix well once again and rest for 5-10 minutes.
• Set oil on medium high heat and fry small portions in batches until crisp and golden brown, do not over crowd the pan while frying. Remove it on an absorbent paper and keep aside for later use.
• Set wok on medium heat, add oil and garlic, sauté for a minute, add curry leaves, green chillies and sprinkle black pepper, stir quickly, add the fried egg balls and toss well.
• Your egg 65 are ready to be served, serve hot and crispy with red garlic chutney or any dip of your choice.
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