### TranslatedIngredients: 5 Whole Eggs - hard boiled,3 sprig Curry leaves,1 tablespoon Rice flour,1 tablespoon Gram flour (besan),3 tablespoons All Purpose Flour (Maida),1 tablespoon Kashmiri Red Chilli Powder,Salt - to taste,1 teaspoon Sambar Powder,2 inch Ginger - finely chopped,6 cloves Garlic - finely chopped,1 teaspoon Green Chilli - paste,1 teaspoon Garam masala powder,1 teaspoon Garam masala powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),Sunflower Oil - as required ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 5 ### Cuisine: South Indian Recipes ### Course: Appetizer ### Diet: Eggetarian ### TranslatedInstructions: To begin making the Egg Sholay Kebab Recipe, keep the hard boiled eggs ready. Cut them into half and set aside. To make the batter for the Egg Sholay In a mixing bowl, combine the besan and rice flour along with the maida. Into this bowl, add the kashmiri red chilli powder, salt to taste, sambar powder, ginger, garlic, green chilli, garam masala, coriander powder, garam masala and cumin powder.Add just enough water to make a thick batter of coating consistency.Heat oil in a kadai on medium-high flame. Once the oil is well heated, reduce the flame to medium-low. Now dunk the boiled eggs into the batter and gradually lower the well coated egg into the hot oil. Deep fry on medium flame, until the Egg Sholay Kebab are crisp and deep brown in colour. Drain the Egg Sholay Kebab on an absorbent paper. In the same hot kadai, fry some curry leaves until crisp and drain on an absorbent paper.Top the Egg Sholay Kebab with the crispy fried curry leaves and serve hot.Serve Egg Sholay Kebab Recipe along with a meal of  Hyderabadi Biryani With Basmati Rice (Mutton & Chicken), Mirchi Ka Salan Recipe (Chillies in Tangy Spicy Peanut Sesame Curry) and Burani Raita Recipe (Garlic Based Yogurt).