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Active ingredients for Egg 65 Recipe:

( Tsp- Teaspoon; Tbsp- Tablespoon )

– Boiled egg whites from 5 eggs, chopped- around 1.25 US cup step
– Raw egg-1

Spice Powders:
– Turmeric Powder- pinch
– Red Chilli Powder- 1/2 tsp
– Kashmiri Chilli Powder- 1/2 tsp
– Cumin Powder- 1/2 tsp
– Garam Masala Powder- 1/4 -1/ 2 tsp

Other Components for the mix:
– Ginger, chopped-1 tsp
– Garlic, sliced- 1 tsp
– Green chillies, chopped-2 tsp (2-3 nos).
– Besan- 5-6 tbsp.
– Raw egg- 1.
– Salt- 1/2 tsp.

Tempering:.
– Garlic sliced – 2 tsp.
– Green Chillies, slit & cut- 3-4.
– Curry leaves- 15-20.
– Red Chilli Powder- 1/2 tsp.
– Tomato Catsup- 3 tablespoon blended with 1 tbsp water.
– Oil- 1.5 tablespoon+ for deep frying.

Preparation:.

– Boil the eggs. Shell and secure the egg whites. Roughly slice these into little pieces.
– Also slice the ginger, garlic and green chillies.
– Add all the products for the mix and set aside.
– Likewise slit 2-3 green chillies for tempering to finish off.

Process:.

– Heat oil in a kadhai to deep fry the pakoras.
– Type small balls with your hand to offer around 19-20 pakoras and drop these side by side in hot oil. Do not crowd the pan. You can fry these in 2 batches if area is restricted.
– Fry these on medium heat for around 3-4 minutes.
– Get rid of and duplicate.

– Now add 1.5 tbsp oil in a wok and then add the sliced garlic.
– Mix and sauté for 30 secs on high heat and then include the green chillies and curry leaves. Stir fry for 30-60 secs on high heat.
– Now add the pakoras, offer a mix for around 30 secs on medium heat and then include the red chilli powder and tomato ketchup.
– Mix and fry for around 1-2 minutes on medium heat and serve hot.
– Serve hot as a starter or appetizer.

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