Egg Rava Fry

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes to hard-boil.
   • Immediately transfer the cooked eggs to a bowl of ice water for 5 minutes to stop the cooking process and make them easier to peel.
   • Peel the eggs and carefully slice them in half lengthwise. Gently pat the cut surfaces dry with a paper towel.
2. 2

   Prepare the Masala Paste and Marinate

   • In a small bowl, combine the ginger-garlic paste, Kashmiri red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, and 0.5 tsp of salt.
   • Add 1-2 teaspoons of water, mixing well to form a thick, spreadable paste with a consistency similar to toothpaste.
   • Gently and evenly apply this paste onto the cut surface (yolk side) of each egg half.
   • Set aside and let the eggs marinate for at least 10 minutes to absorb the flavors.
3. 3

   Prepare the Rava Coating

   • On a flat plate or shallow dish, mix together the coarse rava, rice flour, and the remaining 0.25 tsp of salt until well combined.
   • Take one marinated egg half at a time and press the masala-coated side firmly into the rava mixture. Ensure it gets a thick, even coating, patting gently to help it adhere.
4. 4

   Shallow Fry to Golden Perfection

   • Heat the vegetable oil in a wide, flat non-stick pan or skillet over medium heat. The oil is ready when a pinch of the rava mixture sizzles immediately upon contact.
   • Carefully place the coated egg halves in the hot oil, rava-side down. Do not overcrowd the pan; fry in batches if necessary.
   • Fry for 3-4 minutes without moving them, until the rava coating is deep golden brown and crisp.
   • Gently flip the egg halves and cook the other side for about 1-2 minutes.
   • Remove the fried eggs with a slotted spoon and place them on a plate lined with a paper towel to drain excess oil.
5. 5

   Garnish and Serve

   • Arrange the hot Egg Rava Fry on a serving platter.
   • Garnish with freshly chopped coriander leaves.
   • Serve immediately with thinly sliced onions and lemon wedges on the side for squeezing.