Egg Chillie Receipe

Many of us heard about chillie fish or chillie chicken but have you ever heard or have tasted Egg Chillie Receipe?Believe me in the coming days this dish is going to turn around a mouth watering dish. Without wasteing much more patience let's know how to prepare in a most easy way.

Cooking Time :- 30 minutes
Cuisine             :- Indian

Key Ingredients :- ( For 3 Adult Persons)

• Boiled Eggs - 3 pcs
• Flour          -  2 cup
• Cornflour  -  1 cup
• Salt             -  As required
• Kashmiri Mirch - 1 tablespoon
• Black pepper  - 1 tablespoon
• Onion - 1 PC - chopped into small pieces
• Garlic  - half PC - chopped into small PCs
• Green Chillie  - 4 pcs
• Capsicum - 1 pc chopped into small Pcs
• Chillie sauce - half cup
• Tomato sauce - half cup
• Soya sauce - 2 tablespoon
• Water  - As required
• Refine Oil - As required

Procedure :-

For Making Dough :-

• Take a bowl & add 2 cup of flour,1 cup of cornflour,1 tablespoon kashmiri mirch,requisite amount of salt.
• Add water and mix it well with the other components. As it mixes well,the dough is ready.
• Divide the boiled eggs into equal pieces as shown below :-

                               

   For Frying :-

• Dip the eggs in the dough
• Hit oil and fry the eggs

  For Making Greavy :-

• Hit 2 table spoon of refine oil.
• Add chopped onion,green chillie, pieces of garlic, pieces of capcicum and fry it till it becomes brownish.
• Add half cup tomato sauce with half cup of chillie sauce,add  2 tablespoon of soya sauce,1 tablespoon of black pepper and mix well.
• Add requisite amount of cornflour to make it dense & add salt to it as required and mix well.
• Add water into the whole mixture & keep it for 5 minutes for boiling.
• Add the fried eggs thereafter and keep it for another 5 minutes.

   Now,enjoy eating this unbelievable 

   dish with your family or friends or 

    relatives.You can eat this preparation with rice or roti.

   I believe that my viewers will be very

   excited when they will come to know      about the receipe.