Egg Chop

Egg chop is basically a street food that we enjoy during the rainy season. When the weather is wet and romantic, who can resist such a delicious deep fried snack? If you do not want your family to have egg chop from road side vendors, then make it at home. It is an easy monsoon recipe for the season.
Egg chop is a deep fried snack, so you cannot convert it into a low fat dish. What you can do is use good quality, low cholesterol oil to make it healthy. This will reduce the amount of trans fats in this calorie rich monsoon recipe.

Ingredients:::

• Eggs 4 (boiled and shelled)
• Cornflour 2 table spoons
• Green chillies 2 (minced)
• Coriander leaves or cilantro (chopped) 1 tablespoon
• Black salt 1 pinch
• Breadcrumbs 1 cup
• Oil 4 tablespoons (for deep frying)
• Salt as per taste

Method:::

• Boil the eggs, shell them and keep them aside.
• Mix cornflour, green chillies, coriander leaves, salt and black salt in a bowl.
• Add half a cup of water to this and blend into a thick paste.
• Now heat oil in a deep bottomed pan.
• Dip the boiled eggs in the batter you have prepared and roll them in breadcrumbs.
• Deep fry the eggs until they turn deep brown in colour.
• You can have egg chop with chilli or tomato sauce on a nice rainy day.