Wednesday, June 4, 2014

Chutney stuffed Egg Bajji / Stuffed Egg -Batter Fried

 Its said that 3 eggs in a week is the maximum recommended for adults , especially for people who have a comparatively higher cholesterol level , but at times we live to satisfy our taste-buds too
and all 3 of us here are Egg Lovers :)
I think majority of you guys too would love Egg's
This is a very tasty snack , popular everywhere in India , mainly seen in the Tattu kada's /Street-shops.

Filling is not necessary, made it for a change, looks attractive ...
colorful season colorful food :) 

May fry boiled egg with out any stuffing  and then enjoy with a chutney /Dip too...that's easy.


Boiled Eggs- 4 No's (or more )

For Batter 

Chickpea Flour - 1/2 cup
All Purpose flour or Corn Flour - 2 Tb Sp
Red chili Powder /Cayenne Pepper - 1/2 tsp (Optional)
Asafoetida - a pinch (Optional)
Baking Powder - a pinch
Salt to taste
Oil for frying

For the filling / Chutney 

Coconut -  1/4 cup
Mint leaves - 5 to 8 leaves
Cilantro - 1/4 cup chopped
Green Chili's / Pepper - 2 no's
Ginger - 1/2 tsp finely chopped
salt to taste


* Grind together all the ingredients given for filling , until smooth paste.
(May sprinkle few drops of water to help grind it smooth)

* Make batter with the ingredients given for batter, mix with little water to make the batter thick but in pouring consistency , keep aside.

* Heat oil in a pan ,
  Spread 1 to 1 and 1/2 tsp of filling over the yolk side of the halved egg.

* Dip the other side of the egg in the batter , pour the batter over the top to coat the egg all over.

* Deep fry or shallow fry these coated eggs in medium to high heat.
Its better to place the filling -side of the egg in the oil first , once done (2 to 3 minutes) flip to the other side. Fry till golden brown.
Make sure the oil is very hot when putting the egg to get nice crispy shell
Tends to absorb more oil when fried in low heat.
But Don't fry your fingers....use a spoon to put egg in the oil 

* Serve hot with the rest of the chutney.

Enjoy !


No comments:

Post a Comment