How to Make Egg Fritters Curry

In India especially in Bengal eggs are very common ingredients to cook any recipe. If nothing is available in the pantry, then at least eggs are there; which are high in protein, easy to store for a long time, and versatile ingredients. You can take it in many different forms like a boiled egg, poach, omelets, egg curry, egg fritters, and many different types of desserts starting with cakes. Here boiled eggs are dipped in a batter made with cornflour and rice flour and deep-fried in a large wok, then simmered in a thick gravy made with tomatoes and ginger and sometimes added with potatoes finished in a warm, spicy, cumin laced sauce; this is How to Make Egg Fritters Curry.

Our tongue becomes tasteless if we cook the same recipe daily, but if we twist a little the main recipe, it may become an amazing dish. Not only for this particular recipe, is it applicable to all the recipes. Now we will prepare egg fritters curry by taking three eggs.

The main equipment

1. Mixing bowl
2. Wok/Kadai
3. Spatula
4. Serving plate

Ingredients

For egg fritters

1. Egg-3 (boiled)-sliced into 4 pieces
2. Corn flour-1/2 cup
3. Rice flour-1/2 cup
4. Chili flakes-1 tbsp
5. Cumin powder-1 tbsp
6. Coriander powder-1 tbsp
7. Salt -1/2 tbsp
8. Oil-2 cup

For curry

1. Tomato-1 (chopped)
2. Onion-1 (chopped)
3. Green garlic paste- 1 tbsp
4. Ginger paste-1 tbsp
5. Oil-2 tbsp
6. Roasted cumin powder-1/2 tbsp
7. Turmeric powder-1 tbsp
8. Coriander powder-1 tbsp
9. Coriander leaves for garnishing
10. Salt to taste

How to Make Egg Fritters Curry

Take three boiled eggs

Cut the eggs into 4 pieces

In a mixing bowl, mix rice flour and cornflour

Sprinkle one spoon of cornflour over the slice eggs to holdings the yolk with the egg whites.

Now add cumin, coriander powder, and chili flakes with the flour

Add water and make a semi-liquid batter

Take the egg slice and dip it in the batter

Take a hard-bottomed Kadai and heat the oil

Slowly drop the eggs in the oil and deep fry them, do not try to accommodate all the egg slices at a time.

Turn it over to another side once the one side is done.

Take it out from the oil and keep them on a plate with kitchen paper.

Chop the onions and tomatoes

Heat oil in a Kadai, drop the chopped onions, and fry it till it changes color

Add ginger and garlic paste and sauté till the raw smell goes off.

Add turmeric, cumin, and coriander powder and stir it for 2-3 minutes.

Now the gravy starts releasing the oil

Pour 1 cup of water and wait for a boil.

Once starts boiling, drop the egg fritters slowly and gently mix them with the gravy, put it on simmer, and cook till the gravy becomes thick.

Take them from the oven, sprinkle some chopped coriander leaves over the gravy, transfer it to a serving plate and serve hot with rice or roti.

How to Make Egg Fritters Curry

Here boiled eggs are dip in a batter made with corn flour and rice flour and deepfried in a large wok, then simmered in a thick gravy made with tomatoes andginger and sometimes added with potatoes finished in a warm, spicy, cumin lacedsauce; this is How to Make Egg Fritters Curry.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Bengali, Indian

Servings 2

Calories

Equipment

• mixing bowl
• A kadai or a fry pan
• Serving plate
• Spatula

Ingredients

  

for egg fritters

• 3 egg
• 1/2 cup corn flour
• 1/2 cup rice flour
• 1 tbsp chili flakes
• 1 tbsp cumin powder
• 1 tbsp Coriander Powder
• salt to taste
• 2 cup oil

For curry

• 1 tomato (chopped)
• 1 onions(chopped)
• 1 tbsp green garlic paste
• 1 tbsp gingerpaste
• 2 tbsp oil
• 1/2 tbsp roasted cumin powder
• 1 tbsp Coriander Powder
• 1 tbsp  turmeric powder
• salt to taste
• Chopped coriander leaves

Instructions

 

• Take three boiled eggs
• Cut the eggs in 4 pieces
• In a mixing bowl, mix rice flour and corn flour
• Sprinkle one spoon corn flour over the slice eggs forholdings the yolk with the egg whites.
• Now add cumin, coriander powder and chili flakes with theflour
• Add water and make a semi liquid batter
• Take the egg slice and dip in the batter
• Take a hard bottomed kadai and heat oil
• Slowly drop the eggs in the oil and deep fry it, do not tryto accommodate all the egg slices at a time.
• Turn it over to another side once the one side is done.
• Take it out from the oil and keep them on a plate withkitchen paper.
• Chop the onions and tomatoes
• Heat oil in a kadai, and drop the chopped onions and fry ittill it changes color
• Add ginger and garlic paste and sauté till the raw smellgoes off.
• Add turmeric, cumin and coriander powder and stir it for 2-3minutes.
• Now the gravy starts releasing the oil
• Pour 1 cup water and wait for a boil.
• Once starts boiling, drop the egg fritters slowly and gentlymix them with the gravy, put it in simmer and cook till the gravy becomes thick.
• Take them from the oven, sprinkle some chopped corianderleaves over the gravy, transfer it to serving plate and serve hot with rice orroti.