How to make 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.
Main Ingredients : Eggs (अंडे), Salt (नमक)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Egg Fingers - SK Khazana checkout Egg Patties, Poached Eggs in Tomato Chilli Sauce, Egg Chaat, Egg Roll . You can also find more Snacks and Starters recipes like Poha Papad-SK Khazana Chicken Nuggets Speedy Egg Omelet Crusty Fried Chicken
Egg Fingers - SK Khazana Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Egg Fingers - SK Khazana Recipe
Eggs 7
Salt to taste
Turmeric powder 1/4 teaspoon
Oil as required
Crushed black peppercorns to taste
Refined flour (maida) 2 tablespoons
Rice flour 2 tablespoons
coriander leaves chopped 1 tablespoon
Red chilli flakes 1 teaspoon
Onion powder 1 teaspoon
Paprika powder 1/2 teaspoon
Garlic Powder 1 teaspoon
Bread crumbs as required
Oil to deep fry
Tomato ketchup to serve
Method
Step 1
Break 6 eggs into a large bowl. Add salt, turmeric powder and crushed black peppercorns and whisk well with a fork.
Step 2
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.
Step 3
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.
Step 4
Break the remaining egg in another bowl, add a pinch of salt and mix well.
Step 5
Spread breadcrumbs on a plate, add a pinch of salt and mix well.
Step 6
Loosen the sides and de-mould the steamed egg, place it on a worktop and cut into 2 inch strips.
Step 7
Heat sufficient oil in a deep pan.
Step 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.
Step 9
Transfer them into a serving bowl and serve hot with tomato ketchup.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
