Ingredients 8 eggs, boiled 5 garlic cloves, minced 1 onion, chopped 2 green chillies, sliced 1 inch ginger, minced 1 Tbsp fresh cream 2 Tbsp curd 1 Tbsp kasoori methi 1 Tbsp chaat masala 1 tsp garam masala 1 tsp red chilli powder Few coriander leaves for garnish Salt to taste 1 Tbsp oil 1 cup water How to Make Make a coarse paste by grinding onion, green chillies, ginger and garlic Add oil in a pan and saute the above mentioned ingredients for 2-3 minutes.Whisk the curd and cream together and add it into the pan. Mix well.Now add kasoori methi, garam masala, red chilli powder and salt. Add 1 cup of water and bring the mixture to a boil. Let it cook for 10 minutes.Make small slits in the boiled eggs and add them into the pan. Let it cook for 5-6 minutes.Garnish with chaat masala and fresh coriander leaves before serving.
Heat the pot. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.Mix the flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables – they should be well coated, but not swimming in it.Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn’t hold together. Repeat, frying the remaining mixture in batches.
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