Step into the vibrant world of Indian street food with our incredible Egg Sholay Kebab recipe! These aren’t just any fried eggs; they’re hard-boiled egg halves coated in a rich, spicy gram flour batter, then deep-fried to golden-brown perfection. Each bite offers a delightful crunch followed by a burst of aromatic spices, making it a truly irresistible snack or appetizer. Originating from the bustling kitchens of India, this dish is a testament to simple ingredients transformed into something extraordinary, perfect for any gathering or a cozy evening treat.
Why You Will Love This Recipe
- Irresistibly Crispy: The golden-brown batter provides an amazing crunch with every bite.
- Bursting with Flavor: A carefully balanced blend of Indian spices creates a fragrant and savory experience.
- Easy to Make: Simple steps transform humble eggs into a show-stopping appetizer.
- Versatile Snack: Perfect for parties, tea-time, or as a side dish with your main meal.
- Unique Texture: The soft, yielding egg yolk contrasts beautifully with the crispy exterior.
Ingredients
- 5 Whole Eggs – hard boiled, halved
- 1 tablespoon Gram flour (besan)
- 1 tablespoon Rice flour
- 3 tablespoons All Purpose Flour (Maida)
- 1 tablespoon Kashmiri Red Chilli Powder
- 1 teaspoon Sambar Powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Green Chilli – paste
- 2 inch Ginger – finely chopped
- 6 cloves Garlic – finely chopped
- Salt – to taste
- 3 sprig Curry leaves
- Sunflower Oil – as required, for deep frying
Step-by-Step Instructions
- Prepare the Eggs: Ensure your hard-boiled eggs are ready. Carefully cut each egg in half lengthwise and set aside.
- Make the Batter: In a large mixing bowl, combine the gram flour (besan), rice flour, and all-purpose flour (maida).
- Add Spices & Aromatics: To the flour mixture, add the Kashmiri red chilli powder, salt (to taste), sambar powder, finely chopped ginger, finely chopped garlic, green chilli paste, garam masala powder, coriander powder, and cumin powder.
- Mix the Batter: Gradually add just enough water, a little at a time, to the bowl while mixing constantly to form a thick, smooth batter of coating consistency. It should be thick enough to cling to the egg halves.
- Heat the Oil: Heat sunflower oil in a deep kadai or heavy-bottomed pan on a medium-high flame for deep frying.
- Adjust Flame: Once the oil is well heated (you can test with a tiny drop of batter it should sizzle and float up), reduce the flame to medium-low.
- Coat & Fry Eggs: Carefully dunk each hard-boiled egg half into the prepared batter, ensuring it’s fully coated. Gently lower the well-coated egg halves, one by one, into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
- Deep Fry to Perfection: Increase the flame to medium. Deep fry the Egg Sholay Kebab, turning occasionally, until they are beautifully crisp and deep golden-brown in colour.
- Drain Excess Oil: Once fried, use a slotted spoon to remove the Egg Sholay Kebab from the oil and drain them on absorbent paper to remove any excess oil.
- Fry Curry Leaves: In the same hot oil (or fresh oil if preferred), quickly fry the curry leaves until they become crisp. Drain them on absorbent paper.
- Serve Hot: Top the freshly fried Egg Sholay Kebab with the crispy fried curry leaves. Serve immediately and enjoy!
Serving Suggestions
These irresistible Egg Sholay Kebab are fantastic on their own with a sprinkle of chaat masala and a squeeze of lime, or served with a variety of chutneys like mint chutney or tamarind chutney. For a complete and lavish Indian meal, pair them with rich dishes such as Hyderabadi Biryani With Basmati Rice (Mutton & Chicken), a tangy Mirchi Ka Salan Recipe (Chillies in Tangy Spicy Peanut Sesame Curry), and a cooling Burani Raita Recipe (Garlic Based Yogurt).
Chef’s Tips & Variations
- Even Coating: Ensure your batter is thick enough to coat the eggs well but not so thick that it becomes doughy. Adjust water quantity carefully.
- Spice Level: Adjust the amount of green chilli paste and Kashmiri red chilli powder to your preference. For more heat, add finely chopped green chilies directly to the batter.
- Flavor Boost: For an extra punch, add a pinch of asafoetida (hing) to the batter.
- Non-Fried Option: While traditional Sholay Kebab are deep-fried, you could try air frying them (sprayed with oil) for a slightly lighter version, though the crispness might vary.
- Add Vegetables: Finely grated carrots or cabbage can be mixed into the batter for added texture and nutrition, though it deviates from the classic.
- Serving Temperature: Always serve these kebabs hot and fresh for the best texture and flavor.