Egg Lollipop

Instructions

1. 1

   Boil and Prepare Eggs

   • Place 6 large eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, reduce the heat to a simmer and cook for 10 minutes to hard-boil.
   • Immediately transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking and makes them easier to peel.
   • Peel the cooled eggs and carefully slice them in half lengthwise. Gently scoop out the yolks into a mixing bowl, keeping the 12 egg white halves intact.
2. 2

   Create the Savory Filling

   • To the bowl with the egg yolks, add the mashed potato, finely chopped onion, 1 tsp ginger-garlic paste, green chili, and coriander leaves.
   • Add the spices for the filling: turmeric powder, 0.5 tsp red chili powder, garam masala, and 0.75 tsp salt.
   • Using a fork or your hands, mash and mix everything until you have a smooth, well-combined, and lump-free mixture.
3. 3

   Stuff the Egg Whites

   • Take a small portion of the filling and gently press it into the cavity of an egg white half.
   • Shape the top into a smooth, slightly rounded mound, ensuring it's packed firmly.
   • Repeat this process for all 12 egg white halves. For best results, you can chill the stuffed eggs in the refrigerator for 15-20 minutes to help them firm up.
4. 4

   Prepare the Frying Batter

   • In a separate medium-sized bowl, whisk together the all-purpose flour, cornflour, 0.5 tsp ginger-garlic paste, 0.5 tsp red chili powder, and 0.5 tsp salt.
   • Gradually pour in the water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
5. 5

   Fry to Golden Perfection

   • Heat the vegetable oil in a kadai or deep pan over medium-high heat until it reaches about 175°C (350°F).
   • Carefully dip one stuffed egg half into the batter, ensuring it is completely and evenly coated. Let any excess batter drip off.
   • Gently slide the battered egg into the hot oil. Fry in small batches of 3-4 to maintain the oil temperature.
   • Fry for 3-4 minutes, turning occasionally, until all sides are a deep golden brown and crispy.
   • Using a slotted spoon, remove the lollipops from the oil and place them on a wire rack to drain excess oil and maintain crispiness.
6. 6

   Serve and Enjoy

   • Once slightly cooled, insert a toothpick or a small skewer into the base of each fried egg to create the 'lollipop' handle.
   • Arrange on a serving platter and serve immediately while hot with Schezwan sauce, mint chutney, or tomato ketchup.