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Wednesday, 23 November 2011

Egg/ Muttai Bajji with spicy twist.
Egg 65

Eggs( hard- boiled)-6
All purpose flour/ Maida- 1/2 cup
Rice flour- 1/4 cup
Cornflour- 1/4 cup
Ginger and Garlic paste- 1 tbsp
Red chilli powder- 2 tsp
Red food color- pinch
Cooking soda/ Baking soda- less than 1/4 tsp
Salt to taste
Water required
Oil to deep fry

Egg Pakora

Remove the egg shells and cut each egg into half or quarters.
In a deep bowl add all the flours, ginger- garlic paste, red chilli powder, red food color, baking soda, required salt and water. 
Mix well to make smooth and semi- thick batter.
Heat enough oil in a pan to deep fry. 
When oil is smoking hot, dip the egg pieces in the prepared batter( make sure the bajji batter is well coated on the eggs) and drop carefully into the hot oil. 
Deep fry the egg pieces until golden color and crisp. Drain the Egg pakoras on paper towel.
Garnish with few curry leaves and serve hot.


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