Recipes with eggs must be the easiest and the least complicated. Take this one for instance. Hard-boiled eggs, halved, dipped in batter and fried to a golden brown. Crisp on the outside, soft inside with a hint of spices. A perfect snack or an accompaniment to a meal. Either way you'll love this!
Recently I bought the book titled The Pondicherry Kitchen by Lourdes Tirouvanziam-Loius and this recipe has been adapted from the book. I made my own changes with the batter. Pondicherry or Puducherry as it is now known is on the eastern coast of India not far from the city of Chennai. A former French colony, its cuisine is a blend of Tamilian, Indian, Portuguese, Malaysian, and of course, French cooking. Although I have chosen the simplest snack there are other recipes in the book where the fusion is obvious.
5 hard-boiled eggs
Oil to fry the eggs
For the batter:
5 tbs gram flour
1 tsp red chilli powder
A quarter tsp coriander powder
A pinch of coarsely grated pepper
A quarter tsp turmeric powder
Salt to taste
A small bunch of coriander stems and leaves, chopped
Water to mix
Cut the hard-boiled eggs into halves, lengthwise. Keep aside.
Mix all the ingredients for the batter with water. It should be thick.
Heat the oil in a pan, dip the eggs in the batter and fry them in batches till they are golden brown.
Remove from the oil and drain on absorbent paper.
Serve with a dip of your choice.
The original recipe for the batter contains rice flour, crushed garlic cloves, and aniseed powder. In Pondicherry this dish is known as Muthaiy kavapu.