Egg 65 street style अंडा 65 बनाएं घर पर No boil spicy Anda 65

For Omelette

• In a large bowl, add eggs, green chillies, ginger, salt to taste, degi red chili powder, coriander leaves, processed cheese, oil and mix everything well.
• In a pan, add oil, once it’s hot, add the egg mixture, cover it with the lid and cook it for 4-5 minutes on medium flame.
• Cut it into medium size cubes and keep it aside for further use.

For Ginger Garlic paste

• In a mortar pestle, add green chilies, salt to taste, garlic cloves, ginger and make a coarse paste.
• Keep it aside for further use.

For Coating

• In a large bowl, add prepared omelette cubes, ginger garlic paste, curd, gram flour, cornstarch, rice flour, refined flour, a pinch of asafoetida, degi red chili powder, salt to taste and coat everything well.
• Keep it aside for further use.

For Frying Eggs

• In a kadai, add oil, once it’s hot, add coated egg cubes, fry until half done and transfer it to an absorbent paper.
• Re-fry the egg cubes in smoky hot oil until it’s golden in color and is crispy in texture.
• Transfer it to a plate and keep it aside for further use.

For Tempering

• In a kadai, add oil, once it’s hot, add curry leaves, dry Kashmiri red chillies, ginger garlic paste and sauté it well.
• Add degi red chili powder, fried egg cubes, curry leaves, tender coriander stem, crushed black peppercorns, salt to taste, sugar, lemon juice and toss it well.
• Transfer it to a serving dish and garnish it with coriander sprig & fried curry leaves.
• Serve hot.