Hyderabadi Egg 65
Crispy, batter-fried boiled eggs tossed in a fiery and tangy Hyderabadi-style tempering with curry leaves and green chilies. A perfect spicy appetizer that's bursting with flavor and ready in under 30 minutes.
For 4 servings
Boil, peel, and prepare the eggs.
- Place 6 eggs in a saucepan and cover with water. Bring to a boil and cook for 10-12 minutes for hard-boiled eggs.
- Drain the hot water and run cold water over the eggs to stop the cooking process.
- Once cool enough to handle, peel the eggs and gently cut them into quarters. Set aside.
Prepare the batter for frying.
- In a mixing bowl, combine 3 tbsp maida, 3 tbsp corn flour, 1 tsp ginger garlic paste, 1 tsp red chili powder, turmeric powder, garam masala, and 0.5 tsp salt.
- Add 2 tbsp of curd and mix well.
- Gradually add 2-3 tbsp of water, mixing continuously to form a thick, smooth, lump-free batter that can coat the back of a spoon.
Fry the coated eggs until golden and crisp.
- Heat 2 cups of oil in a kadai or deep pan over medium-high heat.
- Gently dip each egg quarter into the batter, ensuring it's fully coated, and carefully drop it into the hot oil.
- Fry in batches to avoid overcrowding the pan. Cook for 3-4 minutes, turning occasionally, until the coating is golden brown and crispy.
- Use a slotted spoon to remove the fried eggs and drain them on a plate lined with paper towels.
Make the tempering sauce.
- Heat 2 tbsp of oil in a separate pan or wok over medium heat.
- Add the cumin seeds and let them splutter for about 30 seconds.
- Add the chopped onion, slit green chilies, and curry leaves. Sauté for 2-3 minutes until the onions turn translucent.
- Add the remaining 1 tsp of ginger garlic paste and diced capsicum. Cook for another 2 minutes until the raw smell disappears.
Finish the sauce and toss the eggs.
- Reduce the heat to low. Add the remaining 0.5 tsp red chili powder and stir for 10 seconds.
- Add the remaining 3 tbsp of well-whisked curd and 0.25 tsp salt. Stir continuously for 1 minute until the sauce thickens slightly. Do not overcook, as the yogurt might split.
- Add the fried egg pieces to the pan. Toss gently to coat them evenly with the sauce.
- Turn off the heat. Squeeze fresh lemon juice over the top and toss one last time.
Garnish with fresh coriander leaves and serve immediately while hot and crispy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the batter is thick enough to coat the eggs properly; a thin batter will not give a crispy coating.
- 2Fry the eggs in small batches to maintain the oil temperature and ensure they become crispy.
- 3Whisk the yogurt well before adding it to the pan and keep the heat on low to prevent it from curdling.
- 4Toss the fried eggs in the sauce just before serving to maintain their crispiness.
- 5Be gentle when cutting and tossing the boiled eggs to prevent the yolks from separating.
- 6For extra flavor, you can add a pinch of chaat masala along with the lemon juice at the end.
Adapt it for your goals.
Vegetarian
Replace eggs with 250g of paneer cubes (cottage cheese) or cauliflower florets to make Paneer 65 or Gobi 65.
veganVegan
Use firm tofu instead of eggs. Replace yogurt with a plant-based yogurt or a slurry of 1 tbsp corn flour mixed with 3 tbsp water for the sauce.
gluten freeGluten free
Use a mix of rice flour and chickpea flour (besan) instead of all-purpose flour and corn flour for the batter.
quickQuick
Use pre-boiled eggs to save about 15 minutes of preparation time. The dish comes together very quickly with this shortcut.
