Eggs Fried In batter

Recipes with eggs must be the easiest and the least complicated. Take this one for instance. Hard-boiled eggs, halved, dipped in batter and fried to a golden brown. Crisp on the outside, soft inside with a hint of spices. A perfect snack or an accompaniment to a meal. Either way you’ll love this!
Recently I bought the book titled The Pondicherry Kitchen by Lourdes Tirouvanziam-Loius and this recipe has been adapted from the book. I made my own changes with the batter. Pondicherry or Puducherry as it is now known is on the eastern coast of India not far from the city of Chennai. A former French colony, its cuisine is a blend of Tamilian, Indian, Portuguese, Malaysian, and of course, French cooking. Although I have chosen the simplest snack there are other recipes in the book where the fusion is obvious.

Ingredients:
5 hard-boiled eggs
Oil to fry the eggs

For the batter:
5 tbs gram flour
1 tsp red chilli powder
A quarter tsp coriander powder
A pinch of coarsely grated pepper
A quarter tsp turmeric powder
Salt to taste
A small bunch of coriander stems and leaves, chopped
Water to mix

Method:
Cut the hard-boiled eggs into halves, lengthwise. Keep aside.
Mix all the ingredients for the batter with water. It should be thick.
Heat the oil in a pan, dip the eggs in the batter and fry them in batches till they are golden brown.
Remove from the oil and drain on absorbent paper.
Serve with a dip of your choice.
The original recipe for the batter contains rice flour, crushed garlic cloves, and aniseed powder. In Pondicherry this dish is known as Muthaiy kavapu.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *