Egg Sholay Kebab Recipe Made Easy

To begin making the Egg Sholay Kebab formula, keep the hard boiled eggs ready.

Cut them into half and set aside. To make the paste for the Egg Sholay In a mixing mixing bowl, combine the besan and rice ground mix along with the maida.

Into this mixing bowl, toss in the kashmiri red chilli ground mix, seasoning to acidic profile, sambar ground mix, ginger, garlic, green chilli, garam masala, coriander ground mix, garam masala and cumin ground mix.toss in just enough moisture to make a thick paste of coating consistency.bring to temperature fat in a kadai on medium-high flame.

Once the fat is well heated, reduce the flame to medium-low. Now dunk the boiled eggs into the paste and gradually lower the well coated egg into the burning fat. Deep cooking vessel-fry on medium flame, until the Egg Sholay Kebab are crisp and deep brown in colour. filter the Egg Sholay Kebab on an absorbent paper. In the same burning kadai, cooking vessel-fry some curry leaves until crisp and filter on an absorbent paper.Top the Egg Sholay Kebab with the crackling fried curry leaves and present burning.present Egg Sholay Kebab formula along with a meal of  Hyderabadi Biryani With Basmati Rice (Mutton & Chicken), Mirchi Ka Salan formula (Chillies in acidic lively Peanut Sesame Curry) and Burani Raita formula (Garlic Based Yogurt).