3 Delicious Egg Street Food Recipes | Home Cooking

3 Delicious Egg Street Food Recipes

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Butter Egg Mughlai

Ingredients
Boiled Eggs - 3 nos
To Make Omelette
Egg - 1 No.
Salt
A Pinch Of Chili Powder
Pepper
Oil - 1 Tsp
Boiled Egg Slices

To Make Gravy
Butter - 1 Tbsp
Chopped Onion
Chopped Green Chili
Ginger Garlic Paste - 1/2 Tsp
Chopped Tomato
Chili Powder - 1/2 Tsp
Garam Masala - 1/4 Tsp
A Pinch Of Turmeric Powder
Chaat Masala - 1/2 Tsp
Amchur Powder - 1/4 Tsp
Cumin Powder - 1/4 Tsp
Coriander Powder - 1/4 Tsp
Water

To Make Fried Egg
Butter - 1 Tsp
Chopped Boiled Egg
Chopped Green Chili
Coriander Leaves

Method:
1. Slice an egg and keep it aside
2. Chop an egg and keep it aside
3. Crack open an egg in a bowl
4. Add salt, red chili powder, crushed pepper . Whisk the egg well.
5. Heat a tawa with some oil. Add the whisked egg onto the tawa
6. After a minute, add the sliced egg onto the omelette
7. Flip it and cook the omelette on both sides
8. Once done, take it in a plate and keep it aside
9. In the same tawa, add some butter
10. Add some onions, green chilies and saute them
11. Add ginger garlic paste and saute
12. Add chopped tomatoes and cook them well
13. Add all the spice powders and mix well
14. Add some water and mash the masala
15. Add some more water after mashing the masala
16. Once the masala is cooked well, take it and keep it aside
17. In the same tawa add some butter
18. Add the chopped egg pieces, green chilies
19. Fry the egg pieces in butter and keep it aside
20. To assemble the Butter Egg Mughlai, pour the masala onto the omelette, add the fried egg pieces on top of it
21. Garnish it with some coriander leaves and serve it hot.

Egg Kebab

Ingredients
Boiled Egg - 4 NOS Grated
Masala Paste (Green Chili, Ginger, Garlic & Onions) - 1 TSP
Red Chili Powder - 1/2 TSP
Coriander Powder- 1/2 TSP
Garam Masala Powder - 1/2 TSP
Cumin Powder - 1/4 TSP
Chaat Masala Powder - 1/2 TSP
Turmeric Powder - 1/4 TSP
Salt - 1/2 TSP
Freshly Chopped Coriander Leaves
Corn Flour -1 TSP
Butter - 1 TBSP
Oil

Masala Gravy:
Butter - 1 TBSP
Few Chopped Onions
Puree of One Tomato
Red Chili Powder - 1/2 TSP
Chaat Masala Powder- 1/2 TSP
Salt
Freshly Chopped Coriander Leaves

Method:
Grate the eggs in a bowl, add green chili, ginger, garlic and onion paste, red chili powder, coriander powder, garam masala, cumin powder, chaat masala, turmeric powder, salt, coriander leaves
Mix everything together
Add cornflour and mix well
Make small balls out of it
Heat a tawa, add butter and melt it
Add the balls to it and fry the egg kebabs
Fry them till they are golden brown and keep them aside
Add some more butter to the same tawa, add onions and saute
Add the masala paste and saute along
Add tomato puree and saute
Add water and let it cook
Add red chili powder, chaat masala, salt and mix well
Cook the masala for 10 mins
Finally add coriander leaves and serve the egg kebabs with the masala gravy and pav buns

Stuffed Egg Bonda

Prep time: 15 mins
Cook time: 30 mins
Number of servings: 4-5 persons

Ingredients
Egg - 4 Nos
Boil It
For the Stuffing
Oil - 2 Tsp
Onion - 1 No. Chopped
Green Chili - 2 Nos Chopped
Salt - 1/4 Tsp
Pepper
Egg Yolks
Coriander Leaves
For Batter
Besan - 3/4 Cup
Rice Flour - 2 Tbsp
Salt - 1/2 Tsp
Chili Powder - 1 Tsp
Ajwain - 1/4 Tsp
Water
Oil For Deep Frying

Method
1. Boil the eggs and peel it and cut into halves
2. Remove the yolks from the whites and keep it aside
3. To make the filling, heat some oil and add the onions and green chilies and saute them
4. Saute till the onions are pink
5. Add the salt, pepper powder and mix well
6. Add yolks, coriander leaves and mix well
7. Turn off the stove and let the mixture cool down for a little bit
8. Once they come to room temperature, divide them equally and fill them back into the egg whites
9. Mix all the ingredients for the batter
10.Mix till you get a lump-free batter
11. Heat some oil for deep frying
12. Dip the stuffed egg pieces in the batter and drop them into the hot oil
13. Fry till you get an even brown color all over the Egg Bonda
14. Serve them hot with ketchup or chutney.

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