Loading...
Hard-boiled eggs, coated in a fiery Chettinad masala, and deep-fried until golden and crisp. This spicy and aromatic South Indian appetizer is a perfect snack or side dish, bursting with bold flavors of pepper and fennel.
For 4 servings
Boil and Prepare the Eggs
Prepare the Chettinad Marinade
Coat the Eggs
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
Hard-boiled eggs, coated in a fiery Chettinad masala, and deep-fried until golden and crisp. This spicy and aromatic South Indian appetizer is a perfect snack or side dish, bursting with bold flavors of pepper and fennel.
This chettinad recipe takes 30 minutes to prepare and yields 4 servings. At 278.35 calories per serving with 10.96g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Deep Fry the Egg Pieces
Garnish and Serve
For a less oily option, pan-fry the coated eggs in a few tablespoons of oil until golden, or cook them in an air fryer at 180°C (350°F) for 10-12 minutes, flipping halfway through.
Add 1/2 teaspoon of chaat masala along with the garnish for a tangy twist.
This recipe can be adapted using firm tofu or large mushrooms instead of eggs. Press the tofu well to remove excess water before cubing and coating.
Eggs are a complete protein source, providing all nine essential amino acids necessary for building and repairing tissues, supporting muscle health, and maintaining overall body function.
The spices used, particularly black pepper and chili powder, contain compounds like piperine and capsaicin which can provide a temporary boost to metabolism and aid in digestion.
Eggs provide vital nutrients like Vitamin D, Vitamin B12, choline, and selenium, which are important for bone health, brain function, and supporting the body's antioxidant defenses.
One serving of Chettinad Egg 65 (approximately 6 pieces) contains around 280-320 calories. The majority of the calories come from the eggs and the oil absorbed during deep-frying.
While eggs are a nutritious source of protein and vitamins, this dish is deep-fried, making it high in fat and calories. It is best enjoyed in moderation as an occasional treat. For a healthier alternative, consider the air-fryer or pan-frying variations.
Chettinad Egg 65 is best served immediately to enjoy its crispy texture. You can prepare the components in advance: boil and quarter the eggs, and mix the marinade. Store them separately in the refrigerator and then coat and fry just before serving.
This usually happens for two reasons: the egg surface is wet, or the batter is too thin. Make sure to pat the boiled egg quarters dry before coating. The batter should be a thick paste that clings to the eggs without dripping off easily.
It is a perfect standalone appetizer, traditionally served with sliced raw onions and lemon wedges. It also pairs well as a side dish with South Indian meals like sambar rice, rasam rice, or curd rice.