Egg Fingers

Ingredients 

• 7 eggs
• Salt to taste
• ¼ teaspoon turmeric powder
• Oil as required 
• Crushed black peppercorns to taste
• 2 tablespoons refined flour (maida)
• 2 tablespoons rice flour
• 1 tablespoon coriander leaves chopped

Method

1. Break 6 eggs into a large bowl. Add salt, turmeric powder and crushed black peppercorns and whisk well with a fork.
2. Heat sufficient water in a steamer. Grease a dhokla thali with oil, and pour the egg mixture in it. Place the dhokla thali in the steamer, cover and steam for 12-15 minutes. Take the thali out of the steamer and set it aside to cool down to room temperature.
3. Take refined flour in a shallow wide bowl, add rice flour, coriander leaves, dried red chilli flakes, crushed black peppercorns, onion powder, paprika and garlic powder and mix well. Add salt, mix and set aside.
4. Break the remaining egg in another bowl, add a pinch of salt and mix well.
5. Spread breadcrumbs on a plate, add a pinch of salt and mix well.
6. Loosen the sides and de-mould the steamed egg, place it on a worktop and cut into 2-inch strips.
7. Heat sufficient oil in a deep pan.
8. Coat each strip with the spiced flour mixture, dip in the egg and coat with breadcrumbs. Slide these fingers into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
9. Transfer them into a serving bowl and serve hot with tomato ketchup.