Egg Sholay Kebab Recipe
Egg Sholay Kebab Recipe is a super simple egg preparation from South India. Usually served as an appetizer or as an accompaniment to a non vegetarian meal. This lip smacking recipe will simple leave you asking for more.
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:
10 M
15 M
25 M
5 Servings
Ingredients
- 5 Whole Eggs , hard boiled
- 3 sprig Curry leaves For the batter
- 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 Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- Oil , as required, for deep frying
How to make 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.
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).
