A long work week is rewarded by a good Sunday Family Brunch. The last brunch was no different from the ones we’ve had before. There was laughter, drama, warm winter sun and delicious food. The star dish was the Egg Kebabs my mum (Anjali Aruldas) made. Mum has the innate talent to weave magic into the humblest of ingredients. This humble egg was turned into a star. Hands down one of the best dishes I’ve tasted in a long time. Crispy on the outside, silky firm egg white finished with rich creamy and buttery yolk masala in the middle.
And the only way to enjoy it is to load the kebab with dipping sauce and take a big gluttonous bite. I did just that, it was a party in my mouth. Sweetness from the breadcrumbs, spicy yolk masala, tangy sauce, crisp outer coat and the egg white all balanced out beautifully to create this lipsmackingly delicious entrée’. From my mum to me to you and many more…here’s the recipe for Delicious Egg Kebab. To be enjoyed at all family brunches….
Amount per 90 g
= 1 serving(s)
- Energy (calories): 143 kcal
- Protein: 15.7 g
- Fat: 5.9 g
- Carbohydrates: 7.1 g
- 6 Boiled eggs
- 1 medium size Onion
- 1 medium size tomato
- Finely chopped green chilli
- Finely chopped curry leaves
- Finely chopped coriander
- ¼ tsp turmeric Powder
- ½ tsp chilly powder
- Mustard seeds
- Cumin Seeds
- 1tsp Ginger Garlic Paste
- 1tsp Garam Masala Powder
- ¼ chaat masala
- 1 tbsp sesame oil for the stuffing
- 1 egg beaten
- All purpose flour
- Bread crumbs
- Oil for deep frying
Cooking Time: 30 mins
Prepping time: 1 hour 30mins
- Boil six eggs in a heavy based pan.
- Once cool shell the eggs and slice it in half and scoop out the yolks into another bowl.
- Heat a pan add 1 tbsp of sesame oil. Add ¼ tsp of mustard and cumin seeds.
- Once it splutters add finely chopped curry leaves and green chillies and sauté.
- Add chopped onions and fry for a minute.
- Add ginger garlic paste and fry till the onions are translucent.
- Stir in turmeric powder, chilly powder and garam masala powder.
- Next add the tomatoes and cook it down to a mushy consistency.
- Crumble the yolk and add it to the onion tomato paste.
- Add the finely chopped corriander.
- Mix the yolk well add salt and chaat masala as per your taste.
- Take it off the gas and allow to cool completely.
- In a separate bowl, mix together cornflour and water to make a slurry.
- Scoop a little of the yolk masala and stuff it in each half of the white part.
- Stick two halves together using the cornflour slurry
- Refrigerate for an hour.
- In a kadai or fryer, pour oil and bring it to 180 degree Celsius
- Set up the breading station – Flour- Egg- Breadcrumb
- Dredge each egg in the flour, next egg batter and last coat it generously in breadcrumbs.
- Gently drop the eggs in the oil and fry till golden and crispy.
- Serve with tomato ketchup or mint chutney.
This can be made in advance and stored in the freezer for upto 15 days.
Reheat at 180 degrees for 40 mins in an oven or air fryer.
Aarti Aruldas is a trained chef specializing in International cuisine. Her passion for healthy and conscious eating habit led her to her entrepreneurial journey. She made Mumbai fall in love with healthier breakfast options by revamping the humble Idli through her company “Vanakkam Foods”.
In an attempt to rekindle the lost art of cooking her latest venture brings quick and easy recipes in short and concise videos. An avid traveller, foodie and foodstylist she brings zing to even the humblest dish.
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