Crispy, batter-fried boiled eggs tossed in a fiery and tangy Manchurian sauce with crunchy onions and bell peppers. This Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or as a spicy side dish.
Prep20 min
Cook25 min
Servings4
Serving size: 6 pieces
423cal
14gprotein
30gcarbs
28g
Ingredients
6 pcs eggs (large)
4 cup water (for boiling eggs)
0.5 cup all_purpose_flour
0.25 cup corn_flour
1 tsp ginger_garlic_paste
1 tsp kashmiri_red_chili_powder (for color and mild heat)
Tangy & perfectly spiced Hyderabadi Egg Manchurian Dry! A protein-packed snack that's big on flavor.
This hyderabadi dish is perfect for snack. With 422.7 calories and 13.65g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp
sesame_oil
(for the sauce)
4 clove garlic (finely chopped)
1 inch ginger (finely chopped)
2 pcs green_chili (slit lengthwise)
1 pcs onion (medium, cut into 1-inch cubes)
1 pcs bell_pepper (medium, any color, cut into 1-inch cubes)
2 tbsp soy_sauce
1 tbsp red_chili_sauce
1 tbsp tomato_ketchup
1 tsp rice_vinegar
2 tbsp spring_onion_greens (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 6 eggs in a saucepan and cover with water. Bring to a rolling boil, then reduce heat and simmer for 10 minutes to hard-boil.
Drain the hot water and immediately place the eggs in an ice bath or under cold running water for 5 minutes to stop the cooking process and make peeling easier.
Carefully peel the cooled eggs and gently cut each one into 4 quarters. Set aside.
2
Make the Frying Batter
In a mixing bowl, whisk together the all-purpose flour, corn flour, ginger-garlic paste, Kashmiri red chili powder, 0.5 tsp salt, and 0.25 tsp black pepper powder.
Gradually add about 0.5 cup of 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.
3
Fry the Battered Eggs
Heat 2 cups of vegetable oil in a deep pan or kadai over medium-high heat. The oil is ready when a drop of batter sizzles and rises to the surface immediately.
Carefully dip each egg quarter into the batter, ensuring it's evenly coated. Let any excess batter drip off.
Gently slide the coated egg pieces into the hot oil. Fry in batches of 5-6 pieces to avoid overcrowding the pan.
Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Using a slotted spoon, remove the fried egg pieces and drain them on a wire rack or paper towels.
4
Prepare the Manchurian Sauce
Heat 2 tbsp of sesame oil in a wok or large skillet over high heat.
Add the chopped ginger, garlic, and slit green chilies. Sauté for 30-45 seconds until they become fragrant.
Add the cubed onion and bell pepper. Stir-fry for 2-3 minutes. The vegetables should be slightly tender but still retain a good crunch.
Reduce the heat to low. Add the soy sauce, red chili sauce, tomato ketchup, and rice vinegar. Stir everything together to combine well.
5
Combine and Serve
Add the crispy fried egg quarters to the wok with the sauce. Season with the remaining 0.25 tsp salt and 0.25 tsp black pepper.
Increase the heat to high and gently toss everything for 1-2 minutes, ensuring each piece is well-coated with the glossy sauce.
Turn off the heat. Garnish with freshly chopped spring onion greens.
Serve immediately to enjoy the perfect balance of crispy eggs and savory sauce.
