Egg Bhajia

This is a vegetarian version of a scotch egg with a layer of mashed potatoes between the crispy crust and the hard boiled egg.
By Reena Pastakia
Egg Bhajia

Egg Bhajia
 
Prep Time
Cook Time
Total Time
 
This is a vegetarian version of a scotch egg with a layer of mashed potatoes between the crispy crust and the hard boiled egg.
Author:
Recipe Type: Main
Serves: 4
Ingredients
  • 850 grams waxy red potatoes - peeled and cut into large wedges
  • 4 eggs
  • 2 cloves garlic - crushed
  • 3 small green chillis - finely chopped
  • 10 grams root ginger - peeled and grated
  • 4 teaspoons coriander-cumin powder
  • ½ teaspoon garam masala
  • 1 teaspoon salt
  • pinch of turmeric
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 15 grams coriander - chopped
  • 2 tablespoons sultanas (optional)
  • 1 teaspoon sesame seeds (optional)
  • Light tasting vegetable oil for frying
For the batter
  • 100 grams gram flour
  • ¼ teaspoon chilli powder
  • ¼ teaspoon black pepper - finely ground
  • ¼ teaspoon salt
  • pinch of turmeric
  • 100 millilitres water
Instructions
  1. Boil the potatoes for twenty minutes or until cooked.
  2. Meanwhile hard boil the eggs. When they are done immediately run cold water over them as this makes them easier to peel and prevents a black ring forming around the yolk.
  3. Once the eggs are cool enough to handle, peel and leave to one side.
  4. Mash the potatoes in a large bowl. I find the best results are obtained using a potato ricer or vegetable mill but use whatever method you prefer.
  5. Add the garlic, chopped green chillies, ginger, coriander-cumin powder, garam masala, salt, turmeric, lemon juice, sugar, coriander, sultanas and sesame seeds to the mashed potato. Mix well. I always taste the potato at this stage ostensibly to check the seasoning but in reality because I love the flavours.
  6. Heat the vegetable oil in a large pan. Caution: Hot oil is dangerous, do not leave unattended.
  7. Meanwhile, mix together all of the batter ingredients in a bowl to create a smooth batter. It should flow freely off the spoon but be thicker than water.
  8. Take one of the eggs and cover it with the potato mixture. The potato should be evenly distributed around the egg with a depth of approximately one centimetre.
  9. Test the heat of the oil by placing a drop of batter into the pan. The batter should sizzle and float to the surface immediately.
  10. If the oil is hot enough, add a teaspoon of the hot oil to the batter. Stir well.
  11. Dip the potato-covered egg in the batter.
  12. Place the battered, potato-covered egg in the pan and fry until golden brown.
  13. Place the egg bhajia on a piece of kitchen roll to drain.
  14. Repeat steps 8, 11, 12 and 13 with the remaining eggs.
  15. If you have any potato mixture left, roll it into small balls the size of a golf ball, dip them in the batter and fry as above to create potato bhajia.
  16. Serve hot with tomato sauce or garlic chutney.
Reena Pastakia

Reena Pastakia

Reena grew up thinking Indian cooking was a dark art where the quantities of spices required in each dish were innately known to a chosen few. It was only after she married an Englishman with a voracious appetite for Indian food that she started phoning home for cooking tips. She started her blog (coconutraita.com) in an attempt to document her family’s recipes and make Indian cooking accessible to all.

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