Quail eggs have a permanent place in our pantry which is always refilled as soon as the stock is over. They are said to have more advantages over normal chicken eggs. Hard boiling them is so easy and popping them into the mouth with little salt and pepper is a fun thing to do. Here, Jebu eats chicken eggs and the rest of us eat quail eggs instead. Some times, I make bhajis out of them and they are irresistable. I have had a bitter experience once while making these bhajis as the eggs popped in hot oil and splashed on my face and arms. It took three weeks for the burn marks to fade completely. So I am more than careful every time I make them again.
Ingredients for egg bhaji:
- Hard boiled quail eggs- 10 to 12
- Besan or chicpea flour – 3/4 cup
- Baking soda- a pinch( optional)
- Chilli powder- 1/2 tsp. More if you prefer the heat.
- Asafoetida-1/4 tsp
- Salt to taste.
- Pepper powder- 1/4 tsp
For chutney, you will need:
- Grated coconut- 1 tbsp
- Shallots- 2
- Chilli flakes- 1/4 tsp
- Salt to taste
- Tamarind- pea size ball
- Coriander leaves(optional)
- Coconut oil- to drizzle on top.
- Make as many possible number of shallow slits on the hard boiled quail egg so that the chances are less for the eggs to pop and splash all around the frying pan.
- Make a batter with the rest of the ingredients by adding water little by little. The batter should be thick like the idli batter.
- Marinate the eggs in that for a while. Cover tge eggs with this batter and carefully drop into hot oil. Deep fry the bhajis for some two minutes on all sides. Keep the flame low-medium.
- Serve with chutney.
- For chutney, make a fine paste of all the ingredients by addng little water.
- Drizzle fresh coconut oil on top of the chutney. Serve with bhajis.