Indian🍚 Starches

Egg Chilli

Name: Egg Chilli
Total time: 35 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 Capsicum (bell pepper); 1 Onion; 2 Spring onion; 5 Green chilli; 1 Fresh coriander stems; 15-20 cloves Garlic; 1-2 inches Ginger; 6 tbsp Cornflour; 3 tbsp Refined flour (maida); 1 tsp Baking powder; 1 Egg white; a pinch White pepper powder; a pinch Salt; to taste Chilled water; 6 Boiled eggs; to taste Oil; 1 tbsp Cornflour; 2-3 tbsp Water; 1 tbsp Oil; 1 tsp Light soy sauce; ½ tsp Dark soy sauce; ½ tsp Vinegar; a pinch Sugar; 250-300 ml Hot water; 1 Fresh coriander leaves; 1 Spring onion greens

⏱ 35 min🍽 Serves 3

A restaurant-style Indo-Chinese starter: quartered boiled eggs are coated in a light, crisp batter, double-fried for maximum crunch, then tossed with garlic, ginger, green chillies, veggies and a punchy Indo-Chinese sauce so the crispy coating stays intact right up to the table.

Adapted from a video by Your Food Lab

EGG CHILLI Recipe with TIPS | Restaurant -Style Starter | होटल जैसा क्रिस्पी एग चिली | Sanjyot Keer

Watch on YouTube

Ingredients

Capsicum (bell pepper)medium sized, cut into wide strips1
Onionmedium sized, cut into wide strips1
Spring onionwhites cut into wide strips, greens chopped for garnish2
Green chillisplit lengthwise; use dark green spicy chillies5
Fresh coriander stemsa handful, finely chopped1
Garlicfinely chopped15-20 cloves
Gingerfinely chopped1-2 inches
Cornflour

Steps

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1
Cut the capsicum and onion into wide matching strips. Separate spring onion whites from greens; cut the whites into wide strips and chop the greens finely for garnish later.
2
Split the green chillies lengthwise without cutting through. Separate coriander stems from leaves; roughly chop the leaves and set aside for garnish.
3
Finely chop the coriander stems together with the garlic and ginger, using a manual chopper or knife.
4
In a large bowl, mix cornflour, refined flour, salt, white pepper and baking powder. Add the egg white and a splash of ice-cold water, then whisk into a semi-thin batter that lightly coats the back of a spoon.
5
Meanwhile heat oil to 160-165°C. Cut the boiled eggs in half and then into quarters.
6
Dip the egg quarters in the batter, let excess drip off, and fry in small batches for 1-2 minutes until the coating sets and turns pale golden. Drain on paper towels and let rest for about 5 minutes.
7
Mix 1 tbsp cornflour with a little water to make a slurry and set aside.
8
Heat 1 tbsp oil in a wok, add the chopped garlic, ginger and coriander stems, and sauté for about 1 minute without letting them brown too much.
9
Add the split green chillies, light soy sauce, dark soy sauce, vinegar, sugar, salt and white pepper, letting the sauces sizzle briefly to develop flavour.
10
Pour in 250-300ml hot water and bring to a light simmer, then add the prepared capsicum, onion and spring onion whites.
11
Slowly stir in the cornflour slurry until the sauce thickens into a glossy, coating consistency, then turn off the heat temporarily.
12
Reheat the oil to 175°C and re-fry the pre-cooked eggs for 45-60 seconds until golden and extra crisp. Drain well and immediately add them to the sauce.
13
Turn the heat to high, add the coriander leaves and spring onion greens, and toss gently for 15-20 seconds to coat evenly without over-cooking and softening the crust.
14
Transfer immediately to a serving dish and enjoy this restaurant-style crispy egg chilli hot.

Egg Chilli

Ingredients

Steps

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