Egg Fingers - SK Khazana Steamed egg fingers dipped in spiced flour, egg and coated with breadcrumbs and deep-fried This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 09 Jun 2020 in Recipes Course New Update Main Ingredients Eggs, Salt Cuisine Fusion Course Snacks and Starters Prep Time 16-20 minutes Cook time 31-40 minutes Serve Taste Mild Level of Cooking Moderate Others Non Veg Ingredients list for Egg Fingers - SK Khazana 7 Eggs to taste Salt 1/4 teaspoon Turmeric powder as required Oil to taste Crushed black peppercorns 2 tablespoons Refined flour (maida) 2 tablespoons Rice flour 1 tablespoon coriander leaves chopped Method Break 6 eggs into a large bowl. Add salt, turmeric powder and crushed black peppercorns and whisk well with a fork. Heat sufficient water in a steamer. Grease a dhokla thali with oil, 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. Take refined flour on 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. Break the remaining egg in another bowl, add a pinch of salt and mix well. Spread breadcrumbs on a plate, add a pinch of salt and mix well. Loosen the sides and de-mould the steamed egg, place it on a worktop and cut into 2 inch strips. Heat sufficient oil in a deep pan. 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. Transfer them into a serving bowl and serve hot with tomato ketchup. #coriander leaves #Crushed black peppercorns #Eggs #Oil #Refined flour (maida) #Rice flour #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article