South Indian RecipesStarterEggetarian

Egg Sholay Kebab Recipe

Name: Egg Sholay Kebab Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: South Indian Recipes
Ingredients: 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 garam masala powder; 1 teaspoon coriander powder (dhania); 1 teaspoon cumin powder (jeera); sunflower oil - as required

A eggetarian South Indian Recipes recipe with whole eggs - hard boiled, sprig curry leaves, rice flour. Ready in 25 min, serves 5.

Curated byAditi Iyer🇮🇳

Calories

840kcal

Estimated Cost

₹400-550

Carbs101g

Protein34g

Fats34g

Servings Scaler

Instructions

13 steps

1
To begin making the Egg Sholay Kebab Recipe, keep the hard boiled eggs ready
whole eggs - hard boiled(5)
2
Cut them into half and set aside
3
To make the batter for the Egg Sholay In a mixing bowl, combine the besan and rice flour along with the maida
rice flour(1 tablespoon)gram flour (besan)(1 tablespoon)tablespoons all purpose flour (maida)(3)
4
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
kashmiri red chilli powder(1 tablespoon)salt - to tastesambar powder(1 teaspoon)inch ginger - finely chopped(2)cloves garlic - finely chopped(6)green chilli - paste(1 teaspoon)garam masala powder(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)cumin powder (jeera)(1 teaspoon)
5
Add just enough water to make a thick batter of coating consistency
6
Heat oil in a kadai on medium-high flame
7
Once the oil is well heated, reduce the flame to medium-low
8
Now dunk the boiled eggs into the batter and gradually lower the well coated egg into the hot oil
whole eggs - hard boiled(5)
9
Deep fry on medium flame, until the Egg Sholay Kebab are crisp and deep brown in colour
10
Drain the Egg Sholay Kebab on an absorbent paper
11
In the same hot kadai, fry some curry leaves until crisp and drain on an absorbent paper
sprig curry leaves(3)
12
Top the Egg Sholay Kebab with the crispy fried curry leaves and serve hot
sprig curry leaves(3)
13
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)
sprig curry leaves(3)rice flour(1 tablespoon)kashmiri red chilli powder(1 tablespoon)cloves garlic - finely chopped(6)green chilli - paste(1 teaspoon)

Rate this recipe

Tulsi And Betel Leaves Rasam Recipe

⏱️ 40 min

Green zucchini tamarind broth recipe (turkey berry yummy pastry)

⏱️ 40 min

Allam Pachadi | Ginger Chutney Recipe

⏱️ 30 min

Sakkare Millet Pongal Recipe

⏱️ 40 min

Back to Discover

Scan to Cook

Open this recipe page on your phone instantly by scanning the QR code.

Recipe Source: archanaskitchen.com

South Indian RecipesStarterEggetarian

Egg Sholay Kebab Recipe

A eggetarian South Indian Recipes recipe with whole eggs - hard boiled, sprig curry leaves, rice flour. Ready in 25 min, serves 5.

Curated byAditi Iyer🇮🇳

Cook Time25 min

Calories

840kcal

Est. Cost₹400-₹550

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

101g(48%)

Protein

34g(16%)

Fats

34g(36%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

0 OF 16 COLLECTED

Directions

13 steps

1
To begin making the Egg Sholay Kebab Recipe, keep the hard boiled eggs ready
whole eggs - hard boiled(5)
2
Cut them into half and set aside
3
To make the batter for the Egg Sholay In a mixing bowl, combine the besan and rice flour along with the maida
rice flour(1 tablespoon)gram flour (besan)(1 tablespoon)tablespoons all purpose flour (maida)(3)
4
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
kashmiri red chilli powder(1 tablespoon)salt - to tastesambar powder(1 teaspoon)inch ginger - finely chopped(2)cloves garlic - finely chopped(6)green chilli - paste(1 teaspoon)garam masala powder(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)cumin powder (jeera)(1 teaspoon)
5
Add just enough water to make a thick batter of coating consistency
6
Heat oil in a kadai on medium-high flame
7
Once the oil is well heated, reduce the flame to medium-low
8
Now dunk the boiled eggs into the batter and gradually lower the well coated egg into the hot oil
whole eggs - hard boiled(5)
9
Deep fry on medium flame, until the Egg Sholay Kebab are crisp and deep brown in colour
10
Drain the Egg Sholay Kebab on an absorbent paper
11
In the same hot kadai, fry some curry leaves until crisp and drain on an absorbent paper
sprig curry leaves(3)
12
Top the Egg Sholay Kebab with the crispy fried curry leaves and serve hot
sprig curry leaves(3)
13
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)
sprig curry leaves(3)rice flour(1 tablespoon)kashmiri red chilli powder(1 tablespoon)cloves garlic - finely chopped(6)green chilli - paste(1 teaspoon)