Egg – Chutney Besan Kabab

Ingredients for Egg – Chutney Besan Kabab:

1. Eggs – 5

2. Coconut grated – 1.5 cups

    Green chillies – 3

    Shallots – 5

    Ginger – 1 piece

    Coriander leaves and mint leaves chopped – ¾ cup

    Lemon juice – 2 big spoons

    Salt – As required

3. Gram flour – ¼ cup

    Maida – ¼ cup

    Chilli powder – 1.5 small spoons

    Turmeric powder – ½ small spoon

    Garam masala powder – ½ small spoon

    Soda powder – 1 pinch

4. Oil – To fry

How to prepare Egg – Chutney Besan Kabab?

1. Boil eggs, remove the outer shell and cut into two halves.

2. Make a fine paste of ingredients no: 2 and mix this chutney with ingredients no: 3.

3. Add a little water and make a fine paste.

4. Dip each egg piece in this batter and deep fry in hot oil.

5. To avoid eggs from breaking, dip the egg in oil in an immersed position. That means the egg yolk should be dipped in oil first.

6. You can serve it with red chilli – tomato chutney.

Courtesy: Vanitha Magazine June 1-14, 2016

You can read yet another Egg-Chutney Kabab recipe here.

You can read a few more Kabab recipes here. Here is the page link. Click on the images in the gallery to read.