Egg snack for Ifthar



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Egg – 5

Chopped onions – 2


Chopped ginger – 1 tablespoon

Curry leaves – few

Chopped garlic – 1 tablespoon

Chopped tomatoes – 1/2

Coconut oil – 2 tablespoons

Mustard – 1/2 teaspoon

Cumin – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Pepper powder – 1/2 teaspoon

Chilli powder – 3/4 teaspoon

Garam Masala – 1/2 teaspoon

All purpose flour / Wheat flour – 2 tablespoons

Chilli flakes – 1 tablespoon

Salt to taste

Puff pastry sheets – 4


Chop boiled egg into small pieces. Heat oil in a pan, add mustard, allow it to pop, then add cumin, next add ginger, garlic, curry leaves, chilly and onion, add salt and saute it well, next add masala powders, mix it until the raw smell gone, next add tomato, mix it well, then add egg, combine well and turn off flame.

Take a plate, cut pastry sheets into small pieces to the plate. Prepare a maida + water mix. Divide egg mix into small balls, dip the balls in maida mix, then coat it with pastry pieces, then fry it in hot oil.

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