Ingredients |
|
| Eggs (anda) | 8 |
| Black pepper (kali mmirch) | ½ tea spoon |
| Salt (namak) | to taste |
For Marination |
|
| Coriander leaves (hara dhaniya), chopped | 4 table spoons |
| Mint leaves (pudina), chopped | 2 table spoons |
| Green chillies (hari mirch), chopped | 2 tea spoon |
| Ginger (adrakh), chopped | 1 tea spoon |
| Onion (payaz), chopped | ¼ tea spoon |
| Lime juice (nimboo ka ras) | 3-4 table spoon |
| Olive oil | 2 table spoons |
| Pomegranate seeds (anardana) dried, crushed | 1 tea spoon |
| Red chilli (lal mirch) powder | 1 tea spoon |
| Cumin (jeera) seeds | 1 tea spoon |
| Salt (namak) | to taste |
| Vegetable oil | 2 table spoons |
For Coating |
|
| Egg whisked | 1 |
| Coriander leaves (hara dhaniya), finely chopped | 2 table spoon |
Method
Marination preparation
- 1. Heat 2 table spoons of vegetable oil in a pan, add onion and fry it, till it becomes brown in colour.
- 2. Mix other ingredients of marination and grind it to a smooth paste.
- 3. Now keep prepared marination aside.
For Egg
- 1. Beat eggs into a big bowl, add salt and pepper.
- 2. Take it in a greased bowl and bake eggs in an oven for 7-10 minutes.
- 3. Remove it from oven and cut it into small pieces.
- 4. Now add the prepared marinade and leave it aside for 2 hours.
- 5. Now beat egg add chopped coriander leaves and salt in it.
- 6. Heat oil in a pan; dip the marinated egg pieces in it.
- 7. Then fry the egg pieces till they become golden in colour.
- 8. Serve this “hot crispy eggs” with dip of your choice.
- Recipe Type : Eggs, Kababs / Starter, Non vegetarian
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