Egg Kabob

Egg pakoda is famous in our place and it typically eaten with chutney dip. Here is what I  think might have happened... one day some lazy smart guy might have thought,  why to spend effort in dipping the pakoda, why don't we keep the chutney within the pakoda itself?... and that's when egg kabobs were born... just kidding...

This is my wife's recipe. Try it out its awesome... and the best part is that you don't need a dip (the lazy theory)...

Makes: 10 pcs.
Spice level: Medium

Preparation time: 15 Min.
Cook time (incl. Prep. time): 35 Min.

Ingredients:

1. Egg - 5 (hard boiled and shelled)

2. Shredded coconut - 1 1/2 cup
3. Green chilli - 3 (small ones)
4. Ginger - half inch piece (chopped)
5. Garlic - 2 pods (chopped)
6. Mint leaves - 8 (chopped)
7. Coriander leaves - 1/4 cup (chopped)
8. Salt - to taste

9. All-purpose flour - 1 1/2 cup
10. Red chilli powder - 1/4 tsp.
11. Turmeric powder- 1/4 tsp.
12. Curry leaves - 8 (finely chopped)
13. Salt - to taste
14. Water - as required

15. Canola oil - to fry

Preparation:

1. Using a grinder, grind ingredients 2 - 8 to make a coarse paste and keep it aside.
2. Cut the boiled egg length-wise and cover the yolk face of each half with one heaped tbsp. of the ground mix. Press it gently so that it appears like the other half of the egg. At the would look like a whole egg, with egg on one side and the ground mix on the other.

3. Mix ingredients 9 - 14 to make medium thick batter (without any lumps).
4. Heat oil in a frying pan. Dip the eggs one at time in the batter and deep fry it in the oil.
5. Garnish and serve it warm.