How to make Egg Balls - Fried egg dumplings with the flavour of coconut.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs , Coconut (नारियल)
Cuisine : Indian
Course : Snacks and Starters
Egg Balls Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
You can also find more Snacks and Starters recipes like Roti Upma, Dal Puri, Saunfia Paneer Tikka, Arbi Ke Papad.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Egg Balls Recipe
Eggs 6
Coconut 3 tablespoons
Split Bengal gram (chana dal) soaked 4 tablespoons
Whole dry red chillies 3
Fenugreek seeds (methi dana) 1/4 teaspoon
Cumin seeds 1 teaspoon
Ginger 1/4 inch piece
Garlic 3 cloves
Green chillies 2
Onion chopped 1 large
Cheese grated 1/4 cup
Salt to taste
Fresh coriander leaves chopped 1 tablespoon
Oil to deep fry
Method
Step 1
Drain and grind the dal with coconut, red chillies, fenugreek seeds, cumin seeds, ginger, garlic and green chillies coarsely.
Step 2
Transfer the ground mixture into a bowl and onion, cheese, salt and coriander leaves.
Step 3
Separate the egg whites and egg yolks. Beat the egg whites till light and fluffy.
Step 4
Add the yolks and beat again. Add the eggs to the dal mixture and mix well.
Step 5
Heat sufficient oil in a pan. With the help of the teaspoon drop the above mixture into the hot oil and deep-fry till golden in colour.
Step 6
Drain and place on an absorbent paper. Serve hot with tomato sauce or tamarind chutney.
