Ladi Pav with Rava Fried Egg

Ingredients

• 4 pcs Eggs (large)
• 0.5 cup Rava (fine semolina)
• 2 tbsp Rice Flour (for extra crispiness)
• 1 tsp Kashmiri Red Chili Powder (adjust to taste)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Garam Masala
• 0.75 tsp Salt (or to taste)
• 4 tbsp Vegetable Oil (for shallow frying)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover with cold water by at least an inch.
   • Bring the water to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let the eggs stand for 10-12 minutes for perfect hard-boiled yolks.
   • Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
   • Once cooled, carefully peel the eggs and slice them horizontally into 3 thick, even slices each.
2. 2

   Prepare the Rava Coating

   • In a shallow plate or wide bowl, combine the rava (semolina), rice flour, Kashmiri red chili powder, turmeric powder, garam masala, and salt.
   • Mix thoroughly with a fork or your fingers until the spices are evenly distributed throughout the flour mixture.
3. 3

   Coat the Egg Slices

   • Gently take one egg slice at a time. The natural moisture of the egg should be sufficient for the coating to stick.
   • Press both sides of the slice firmly but gently into the rava mixture, ensuring it is completely and evenly coated.
   • Shake off any excess coating and set the coated slices aside on a clean plate.
4. 4

   Shallow Fry the Coated Eggs

   • Heat the vegetable oil in a wide, non-stick skillet or pan over medium to medium-high heat. The oil is ready when it starts to shimmer.
   • Carefully place the coated egg slices in a single layer in the hot oil. Do not overcrowd the pan; fry in batches if necessary.
   • Fry for 2-3 minutes on the first side, until the coating is golden brown and crisp.
   • Gently flip the slices with a thin spatula and fry for another 2-3 minutes on the other side until equally crispy.
5. 5

   Drain and Serve

   • Remove the fried egg slices from the pan and place them on a plate lined with paper towels to absorb any excess oil.
   • Serve immediately while hot and crispy, with a side of ketchup, green chutney, or just a sprinkle of chaat masala.