Ingredients for Egg Bara
- 6 large eggs
- Black Lentil Paste
- Cornstarch
- Salt
- Cumin Powder
- Green Chili
- Turmeric Powder
- Garam Masala
- Water
- Corn Oil
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How to Make Egg Bara
- Hard-boil 6 eggs. Once cool, peel and carefully cut each in half lengthwise.
- In a medium bowl, prepare a batter using 1 cup black lentils (soaked for at least 4 hours or overnight), 1/2 cup water, and 1/4 teaspoon salt. Blend until completely smooth.
- To the lentil batter, add 1 teaspoon turmeric powder, 1/2 teaspoon red chili powder (adjust to taste), 1-2 finely chopped green chilies (adjust to taste), and 1/4 teaspoon cumin powder. Add more water if needed to achieve a smooth, pourable consistency.
- Gently coat each egg half with the spiced batter, ensuring it's fully covered.
- Heat about 2 cups of vegetable oil in a deep frying pan over medium-high heat. Carefully place the egg halves, batter-side down, into the hot oil.
- Fry for approximately 2-3 minutes per side, or until the batter is golden brown and crispy, and the eggs are heated through.
- Remove the fried Egg Bara from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve hot as a delicious and satisfying snack or appetizer. Garnish with chopped cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
5g
Fat
411g
Carbs
7g
