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Eggs need no introduction. They have shown their potential in not just continental but Indian dishes as well. From Egg Curry to Egg Bonda to Nargisi Kofta, there are so many desi egg dishes that we just cannot get enough of. Taking this love to another level, celebrity chef Ajay Chopra has shared three of his favourite egg recipes that you just can’t miss. Wanna know what are those? Have a look at the article.
Also Read: Egg Molly: The Shahi Egg Curry from Kerala
Egg Pakora
Ingredients
- 4 eggs (boiled & peeled)
- 1 tsp salt
- 1 tsp oil for deep frying
- 1 cup besan
- 1 cup rice flour
- 2 tbsp ajwain
- 1 tsp red chilli powder
- ½ tbsp turmeric powder
- 1 tsp coriander (chopped)
- ½ tbsp green chilli (chopped)
- 1 tsp ginger (chopped)
- ½ tsp roasted jeera powder
- water as required
- 3 tbsp onion (chopped)
- ½ tbsp chaat masala
Method
- Heat a pan, add water, and eggs and boil them for 8-10 mins.
- Remove the shell of the eggs and cut them in half. Separate egg white and yolks.
- In a bowl, take the yolks, add chopped onion, chopped green chilli, chopped ginger, red chilli powder, turmeric powder, roasted jeera powder, and chopped coriander and mix it well.
- Fill the stuffing back to the half-egg white.
- Make a coating consistency batter by combining besan, rice flour, salt, red chilli powder, turmeric powder, ajwain, chopped coriander and water.
- Heat oil in a pan for deep frying.
- Take the eggs, coat them with besan batter and deep fry them in hot oil.
- Once they get golden brown, remove them to a plate.
- Sprinkle chaat masala when it's hot enough.
- Garnish with chopped coriander and serve hot with ketchup.
Egg Punjabi Masala
Ingredients
- 2 tbsp oil
- 1 tbsp salt
- 1 tsp turmeric powder
- 1 tbsp kasoori methi
- ½ tbsp jeera
- 1 pc black cardamom
- 1 pc green cardamom
- 1 pc bayleaf
- 4 to 5 cloves
- 6-7 pcs black pepper
- 1 tbsp red chilli powder
- ½ tbsp Turmeric powder
- 1 tbsp coriander powder
- ½ tbsp jeera powder
- 1 tbsp coriander (chopped)
- ½ cup Onion-tomato masala
Method
- Heat a pan, add water, and eggs and boil them for 8-10 mins.
- After that, strain them and remove the outer cover.
- Prick the eggs with the help of a knife/fork spoon.
- Marinate boiled eggs with oil, salt, red chilli powder and turmeric powder.
- Heat a pan and sear the marinated eggs and set aside.
- Heat a pan, add oil, jeera, black cardamom, bayleaf, green cardamom, cloves, black pepper, mace, cinnamon and crackle it.
- Add onion and tomato masala and sauté for a few seconds.
- Then add curd and cook till it releases oil.
- Add salt, red chilli powder, turmeric powder, coriander powder, and jeera powder and sauté.
- Later add chopped coriander and kasoori methi.
- Lastly, add some water and eggs and cook for 4-5 mins.
- Punjabi-style egg curry is ready to serve.
Egg Chettinad
Ingredients
- 2 tbsp onion tomato masala
- 7 to 8 curry leaves
- ½ cup coconut chutney
- 1 tbsp red chilli powder
- ½ tbsp turmeric powder
- 1 tbsp coriander powder
- ½ tbsp Jeera powder
- ½ tbsp salt
For Chettinad masala
- 1 tbsp jeera
- 2 tbsp coriander seeds
- 2 pcs pipla
- 1 Star anise
- 1-inch cinnamon
- 2 pcs dry red chillies
- 1 tbsp saunf
- 1 tbsp stone flower
- 7 to 8 black peppers
- Handful of curry leaves
Method
- Heat a pan, add water, and eggs and boil them for 8-10 mins.
- After that, strain them and remove the outer cover. Prick the eggs with the help of a knife/fork spoon.
- Marinate boiled eggs with oil, salt, red chilli powder and turmeric powder.
- Heat a pan and sear the marinated eggs and set aside.
- Heat a pan, add onion-tomato masala and sauté.
- Add coconut chutney and chettinad masala. Cook for a few mins.
- Then add salt, red chilli powder, turmeric powder, coriander powder, and jeera powder and cook them.
- Lastly, add some water and eggs and cook for 4-5 mins.
- Cook till it gets thick gravy and serves hot.
Enjoy!!!
