Egg Sholay Kebab Recipe

Name: Egg Sholay Kebab Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Cuisine: South Indian Recipes
Ingredients: 5 null Whole Eggs hard boiled; 3 sprig Curry leaves; 1 tablespoon Rice flour; 1 tablespoon Gram flour (besan); 3 tablespoons All Purpose Flour (Maida); 1 tablespoon Kashmiri Red Chilli Powder; null Salt to taste; 1 teaspoon Sambar Powder; 2 inch Ginger finely chopped; 6 cloves Garlic finely chopped; 1 teaspoon Green Chilli paste; 1 teaspoon Garam masala powder; 1 teaspoon Garam masala powder; 1 teaspoon Coriander Powder (Dhania); 1 teaspoon Cumin powder (Jeera); null Oil as required, for deep frying

Archana's Kitchen

February 22, 2019

1907 Ratings

Time:Prep: 10 M|Cook: 15 M|Total: 25 M

Makes:5 Servings

Meal:Appetizer

Cuisine:South Indian Recipes

Egg Sholay Kebab Recipe is a popular appetizer in South India. Eggs are hard boiled and coated with a thick batter of flour and various spice powder and then deep fried. Finished off with a generous topping of crispy curry leaves, that add not only great flavor but also a crunch to the bite of the eggs along with these curry leaves.

Goes best with a biryani meal.

Serve Egg Sholay Kebab Recipe along with a meal of Hyderabadi Biryani With Basmati Rice (Mutton & Chicken), Mirchi Ka Salan Recipe (Chillies in Tangy Spicy Peanut Sesame Curry) and Burani Raita Recipe (Garlic Based Yogurt).

Try our other Egg Recipes:

Goes best with a biryani meal.

Try our other Egg Recipes:

Ingredients

For the batter

5 Whole Eggs, hard boiled

3 sprig Curry leaves

1 tablespoon Rice flour

1 tablespoon Gram flour (besan)

3 tablespoons All Purpose Flour (Maida)

1 tablespoon Kashmiri Red Chilli Powder

Salt, to taste

1 teaspoon Sambar Powder

2 inch Ginger, finely chopped

6 cloves Garlic, finely chopped

1 teaspoon Green Chilli, paste

1 teaspoon Garam masala powder

1 teaspoon Coriander Powder (Dhania)

1 teaspoon Cumin powder (Jeera)

Oil, as required, for deep frying

Instructions for Egg Sholay Kebab Recipe

To begin making the Egg Sholay Kebab Recipe, keep the hard boiled eggs ready. Cut them into half and set aside.

To make the batter for the Egg Sholay

In a mixing bowl, combine the besan and rice flour along with the maida. Into this bowl, add the kashmiri red chilli powder, salt to taste, sambar powder, ginger, garlic, green chilli, garam masala, coriander powder, garam masala and cumin powder.

Add just enough water to make a thick batter of coating consistency.

Heat oil in a kadai on medium-high flame. Once the oil is well heated, reduce the flame to medium-low.

Now dunk the boiled eggs into the batter and gradually lower the well coated egg into the hot oil.

Deep fry on medium flame, until the Egg Sholay Kebab are crisp and deep brown in colour.

Drain the Egg Sholay Kebab on an absorbent paper.

In the same hot kadai, fry some curry leaves until crisp and drain on an absorbent paper.

Top the Egg Sholay Kebab with the crispy fried curry leaves and serve hot.