Egg Fritters with Jhal Muri

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat.
   • Once boiling, immediately turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes to cook through.
   • Drain the hot water and transfer the eggs to an ice bath or run them under cold water to stop the cooking process and make peeling easier.
   • Carefully peel the eggs and slice them in half lengthwise. Gently pat them completely dry with a paper towel; this is crucial for the batter to stick.
2. 2

   Prepare the Batter

   • In a medium mixing bowl, combine the besan, rice flour, ginger-garlic paste, red chili powder, turmeric powder, ajwain, chopped coriander, baking soda, and salt.
   • Whisk the dry ingredients together to distribute them evenly.
   • Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to a thick pancake batter, able to coat the back of a spoon without being runny.
   • Let the batter rest for 5-10 minutes. This allows the flour to hydrate and results in a lighter, crispier coating.
3. 3

   Fry the Fritters

   • Heat the oil in a kadai or deep pan over medium-high heat until it reaches about 350°F (175°C). To test without a thermometer, drop a small amount of batter into the oil. If it sizzles and rises to the surface quickly without browning too fast, the oil is ready.
   • Take one egg half and dip it fully into the batter, ensuring it is evenly coated on all sides. Let any excess batter drip off.
   • Carefully slide the battered egg into the hot oil. Fry in batches of 3-4 to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for about 3-4 minutes, turning occasionally, until the fritters are a deep golden brown and crispy all over.
4. 4

   Drain and Serve

   • Using a slotted spoon, remove the fried fritters from the oil, allowing the excess oil to drip back into the pan.
   • Place the hot fritters on a wire rack or a plate lined with paper towels to drain any remaining oil.
   • If using, sprinkle a pinch of chaat masala over the hot fritters for an extra tangy flavor.
   • Serve immediately while hot and crispy with green chutney, tamarind chutney, or tomato ketchup.