Egg Finger Fry with Mint Chutney

Instructions

1. 1

   Prepare the Eggs

   • Place 4 large eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
   • Transfer the eggs to an ice water bath to cool completely, then peel them.
   • Using a sharp knife, carefully cut each hard-boiled egg lengthwise into four equal 'fingers'. Set aside.
2. 2

   Make the Batter

   • In a medium mixing bowl, combine the besan, rice flour, ginger-garlic paste, red chili powder, turmeric powder, garam masala, ajwain, and salt.
   • Gradually add water while whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
   • Let the batter rest for 5-10 minutes. This helps in creating a crispier coating.
3. 3

   Fry the Egg Fingers

   • Heat the vegetable oil in a deep pan or kadai over medium-high heat until it reaches about 175°C (350°F).
   • Gently dip each egg finger into the batter, ensuring it is evenly coated. Let any excess batter drip off.
   • Carefully slide the battered egg fingers into the hot oil. Fry in small batches of 4-5 to avoid overcrowding the pan and lowering the oil temperature.
   • Fry for about 2-3 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
   • Using a slotted spoon, remove the fried egg fingers and place them on a wire rack or a plate lined with paper towels to drain excess oil.
4. 4

   Garnish and Serve

   • Arrange the hot egg finger fry on a serving platter.
   • Sprinkle generously with chaat masala and garnish with finely chopped coriander leaves.
   • Serve immediately with mint chutney, tamarind chutney, or tomato ketchup for the best taste and texture.