Saturday, September 22, 2012

Egg Ada/Savory Egg Pockets

Maida: ¾ cup
Wheat Flour: ½ cup
Warm Water: as required
Baking Powder: 1tsp
Oil/Ghee: 3tbsp
Salt: needed
Egg Masala
Fennel Seeds: 1tbsp
Hard Boiled Eggs: 4
Onion: 2
Turmeric Powder: 1tsp
Chilli Powder: ½ tsp
Garam Masala: ½ tsp
Chicken Masala: 1tsp
Green Chilli: 2
Coriander leaves chopped: few
Salt: needed
Oil: 3tbsp for masala
Oil: for deep frying
Method Of Preparation
In a bowl add maida, wheat flour, baking powder, 2tbsp ghee and salt.
Add needed warm water to it and knead to soft dough. Make sure not to add too much water, add less water and knead more.
Apply 1tbsp ghee on the dough and keep covered for ½ hour.
Cut the hard boiled eggs into small pieces and keep aside.
Heat oil in a pan, add chopped onion and add fennel seeds to it.
When onion turns translucent add turmeric powder, chilli powder, garam masala and chicken masala.
Stir for a minute and add chopped eggs to it. Stir till it is well combined.
Add chopped coriander leaves and green chilli and switch off the flame.
Keep aside and let it cool.
Divide the dough into 3 or 4 parts.
Take each part and roll to a big thin chappathi.
Cut round shape with a cookie cutter or you can use glass for it.
Take each round and add the egg masala to it.
Fold it to a crescent shape and seal and roll the edges inside to give the edges a good pattern.
Heat Oil in a pan and deep fry the egg adas till it is golden brown color.
Drain on to a kitchen tissue.
Serve hot.