- makes 4 serves
- preparation 15 minutes
- cooking 10 minutes
- difficulty Mid level
Ingredients
- vegetable oil, for deep-frying
- 125 g (1 cup) chickpea flour
- ½ tsp garam masala
- 1 tsp ground turmeric
- ½ tsp chilli powder
- ¼ tsp baking powder
- salt, to taste
- 4 eggs, soft–boiled, chilled and peeled
- pinch of chaat masala, see note
Instructions
- Pour the oil into a saucepan or deep–fryer and heat to 180˚C.
- Place the chickpea flour, garam masala, turmeric, chilli powder, baking powder and a generous pinch of salt in a bowl and whisk to combine well. Gradually whisk in enough cold water to achieve a fairly thick pancake batter consistency.
- Dip the peeled and boiled eggs into the batter making sure the eggs are completely coated with the batter (food handling gloves are a good option here as the turmeric can stain). Carefully lower the eggs into the hot oil, one at a time and fry, turning regularly until light golden. Remove the eggs with a slotted spoon and drain on paper towel.
- Cut the eggs in half with a serrated knife, sprinkle with chaat masala and serve hot.
Note
• Chaat masala is a tangy pungent spice mix available at Indian grocery stores and some supermarkets in the Indian/Asian section.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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