Hyderabadi Egg Manchurian Dry
Boiled eggs coated in a light batter, fried until crisp, then tossed with garlic, green chilies, onion, capsicum, and classic Indo-Chinese sauces. This dry Hyderabadi favorite is spicy, tangy, and perfect as a starter or side.
For 8 servings
- boil · ~12 min
Boil and prepare the eggs.
Hard-boil the eggs, cool them, peel, and make a few light slits on each egg so the coating sticks well.
- mix · ~3 min
Make the batter.
1.Add all-purpose flour and corn flour to a bowl.2.Add ginger-garlic paste, red chili powder, black pepper, and half of the salt.3.Pour in water little by little and whisk into a smooth, thick batter. - fry · ~7 min
Coat and fry the eggs.
1.Heat the oil for deep frying over medium heat.2.Dip each boiled egg in the batter and coat evenly.3.Fry in batches until lightly crisp and golden on the outside.4.Remove and drain the fried eggs.TIPKeep the oil at medium heat so the coating cooks through without turning too dark. - saute · ~4 min
Cook the aromatics and vegetables.
1.Heat 1 tbsp oil in a wide pan.2.Add garlic, ginger, and green chili and sauté until fragrant.3.Add onion and bell pepper and toss on high heat until slightly softened but still crisp. - mix · ~2 min
Add the sauces.
Add soy sauce, red chili sauce, tomato ketchup, vinegar, the remaining salt, and black pepper. Mix well and cook for 1 minute so the sauce turns glossy.
- saute · ~1 min
Thicken the coating sauce.
Stir the corn flour with 2 tbsp water, pour it into the pan, and cook briefly until the sauce lightly coats the vegetables without becoming wet.
- assemble · ~2 min
Toss the fried eggs in the sauce.
Add the fried eggs and toss gently for 1 to 2 minutes until they are well coated and the dish looks dry and glossy.
- garnish
Garnish with spring onion.
- serve
Serve hot.
Serve Hyderabadi Egg Manchurian Dry right away as a starter, snack, or spicy side.
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 completely dry before dipping, or the batter will slide off while frying.
- 2Keep the slits shallow so the eggs hold their shape but still catch more seasoning.
- 3Fry on medium heat only; high heat browns the coating before it turns crisp.
- 4Toss the onion and capsicum just until slightly blistered so they stay crunchy in the dry Manchurian.
- 5Add the cornflour slurry only after stirring it again, since it settles quickly at the bottom.
- 6Coat the fried eggs in the sauce right before serving to keep the outer layer from turning soggy.
- 7If making ahead, fry the eggs first and prepare the sauce separately, then toss together at the end.
Adapt it for your goals.
Low-oil
Shallow-fry or air-fry the battered eggs instead of deep-frying for a lighter version with less oil.
extra spicyExtra-spicy
Increase green chilies and red chili sauce, or add a little crushed black pepper for a sharper Hyderabadi-style heat.
gravyGravy
Add extra water along with a bit more cornflour slurry to turn it into Egg Manchurian with sauce for serving over fried rice or noodles.
vegetable loadedVegetable-loaded
Add spring onion whites, cabbage, or more capsicum for extra crunch and a more substantial side dish.
Why this is on our healthy list.
Protein-Rich Eggs
Eggs make this dish filling and provide good-quality protein, which helps turn a starter into a more satisfying plate.
Aromatics With Antioxidants
Garlic, ginger, green chili, onion, and capsicum add not just flavor but also beneficial plant compounds.
Balanced With Vegetables
Onion, bell pepper, and spring onion bring fiber, freshness, and texture to balance the richer fried egg coating.
Frequently asked questions
The light slits help the batter grip the smooth egg surface and also let some of the sauce season the eggs better.
