Egg Pothinjath: Spicy Kerala Fried Egg Snack
2024-01-23 • Ashwin • Cooking 45 minutes
Ingredients
- Egg 4 no
- All-purpose flour 250 g
- Coconut 0.5 cup
- Garlic 4 cloves
- Shallots 2 no
- Coriander leaves 2 tbsp
- Cumin seeds 1 tsp
- Green chilies 6 no
- Curry leaves 1 tbsp
- Ginger 1 inch
- Salt 1 tsp
- Oil 2 cup
Nutrition
Calories800
Protein30g
Carbohydrates50g
Fats60g
Instructions
- First, boil the eggs, peel them, and set aside to cool.
- Next, grind coconut, garlic, shallots, coriander leaves, cumin seeds, green chilies, curry leaves, ginger, and salt into a smooth, fine paste.
- Carefully cut each boiled egg in half lengthwise.
- Generously spread the coconut paste onto one egg half and cover with the other half to create a flavorful sandwich.
- Prepare a smooth batter using all-purpose flour and water, ensuring it reaches a perfect coating consistency.
- Dip each stuffed egg into the batter, coating it evenly for a crispy finish.
- Heat oil for deep frying and carefully fry the batter-coated eggs until they turn golden brown and delightfully crispy.
- Remove the fried eggs from the oil and drain any excess oil on paper towels.
- Serve hot and enjoy this incredibly flavorful Kerala egg snack!
