Hyderabadi Egg 65
Boiled eggs are coated in a spiced batter, fried until lightly crisp, then tossed in a punchy curry leaf and green chili tempering. This Hyderabadi favorite is fiery, tangy, and perfect as a snack or side dish.
For 8 servings
- boil · ~15 min
Boil and peel the eggs.
Place the eggs in a pot, cover with water, and boil until hard-cooked, about 10 minutes. Cool, peel, and cut each egg lengthwise into halves.
TIPCool the eggs before peeling so the whites stay smooth and intact. - mix · ~3 min
Make the spiced batter.
1.Add chickpea flour and rice flour to a bowl.2.Add ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and half of the salt.3.Pour in water little by little and mix to a thick coating batter. - assemble · ~2 min
Coat the eggs.
Dip the egg halves gently into the batter and coat them well on all sides. Keep them on a plate for a minute so the coating settles.
TIPUse a thick batter so it clings well and does not slide off in the oil. - fry · ~7 min
Fry the coated eggs.
1.Heat oil for deep frying over medium heat.2.Slide in the coated eggs carefully in small batches.3.Fry until the coating turns crisp and lightly deep golden, about 2 to 3 minutes per batch.4.Lift out and drain well.TIPKeep the heat medium so the coating crisps without burning. - temper · ~3 min
Make the Hyderabadi tempering.
1.Heat 1 tbsp oil in a wide pan.2.Add chopped garlic and cook until lightly golden.3.Add green chili and curry leaves and fry until fragrant.4.Add the remaining salt and whisked yogurt, then stir quickly for a few seconds.TIPLower the heat before adding yogurt so it warms through without splitting. - assemble · ~1 min
Toss the eggs in the tempering.
Add the fried eggs to the pan and toss gently so the garlic, chili, and curry leaves coat every piece. Turn off the heat as soon as everything is well mixed.
- garnish
Garnish with coriander leaves.
- serve
Serve hot.
Serve Hyderabadi Egg 65 hot as a spicy snack, starter, or side with biryani and lemon wedges if you like.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the boiled eggs dry before dipping; any surface moisture makes the besan coating slide off.
- 2Let the coated egg halves rest for a minute before frying so the batter grips and sets better.
- 3Fry cut-side up first if possible, so the yolk stays protected and the coating doesn’t tear away.
- 4Keep the oil at medium heat; if it is too hot, the batter browns before turning crisp.
- 5Add the whisked yogurt on low heat and stir briefly, just until it coats the tempering without curdling.
- 6Toss the fried eggs in the tempering only at the end so they stay crisp around the edges.
- 7Serve immediately after tempering; Egg 65 loses its signature contrast if it sits too long.
Adapt it for your goals.
Low-oil
Shallow-fry or air-fry the battered egg halves with a light oil brush for a lighter version that still keeps the spiced crust.
extra spicyExtra-spicy
Increase red chili powder and add a few more slit green chilies in the tempering for a hotter, street-style Hyderabadi bite.
onion 65 styleOnion-65-style
Add thinly sliced onions to the tempering and cook until lightly softened for a sweeter, fuller coating around the eggs.
no yogurtNo-yogurt
Skip the yogurt and use a little extra lemon juice for a sharper, drier finish if you want the coating to stay crisper longer.
Why this is on our healthy list.
Protein-Rich Eggs
Eggs make this dish filling and provide high-quality protein that helps turn it into a satisfying snack or side.
Legume-Based Coating
The chickpea flour batter adds plant-based protein and makes the crust more substantial than a refined-flour coating.
Aromatic Herbs and Spices
Garlic, curry leaves, chilies, turmeric, and coriander bring strong flavor, so the dish tastes bold without needing heavy gravy.
Frequently asked questions
Usually the eggs are still damp or the batter is too thin. Dry the eggs well and keep the batter thick enough to cling in a visible layer.
