Healthy Baked Veg Eggs (No-Fry Indian Snack)
1 hour 25 minutes
874 reads
About Healthy Baked Veg Eggs (No-Fry Indian Snack)
Discover a healthier twist on a classic Indian snack with our Baked Veg Eggs! This recipe uses semolina and chana dal to create delicious "egg" shapes, packed with flavor and significantly lower in fat than traditional fried versions. Enjoy a guilt-free indulgence perfect for tea time or a light evening meal.These savory "eggs" are surprisingly easy to make, requiring no frying or roasting. The combination of aromatic spices, ginger, garlic, and fresh coriander creates a wonderfully satisfying and nutritious snack. It's a perfect option for those watching their calorie intake or seeking healthier alternatives to deep-fried snacks.Prepare to impress your family and friends with this unique and flavorful recipe that's both delicious and good for you!
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Recipe Time & More
Prep40 minutes
Cook45 minutes
Total1 hour 25 minutes
Ingredients
For the Veg Egg Filling:
- 1 cup Split Chickpea split chickpeas; soak for 4-5 hours
- 1 tsp Ginger Garlic Paste
- 2 Chili finely chopped, green
- 1/4 cup Coriander dhania, finely chopped
- 1.5 tsp Salt or to taste
- 1/2 tsp Turmeric Powder optional, for color
For the Tempering:
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1/2 cup Curry Leaves
- 5 Chili green
Instructions
Prepare the Chana Dal Filling
- Soak the chana dal for 4-5 hours. Grind the soaked chana dal into a smooth paste with the 2 finely chopped green chilies. Add the ginger-garlic paste, coriander leaves, turmeric powder (optional), and salt. Mix well.
Make the Semolina Dough
- Bring the water to a boil in a saucepan. Gradually add the semolina, stirring constantly to prevent lumps. Continue stirring until a smooth, thick dough forms. Remove from heat and let it cool slightly.
Assemble and Shape the Veg Eggs
- Once the dough is cool enough to handle, form it into small, flat circles. Place a spoonful of the chana dal paste in the center of each circle. Fold the dough over the filling, sealing the edges tightly to create a ball shape. Repeat with the remaining dough and filling.
Steam and Fry
- Steam the veg egg rolls for about 15-20 minutes, or until the filling is firm. Let them cool completely.
- Once cool, cut the rolls into smaller, egg-shaped pieces.
- Heat oil in a pan over medium heat. Add the mustard seeds and let them splutter. Add the curry leaves and 5 green chilies. Fry for 3-4 minutes until fragrant.
- Add the cut veg egg pieces to the pan and toss gently to coat them with the tempering. Cover the pan and cook for 2-3 minutes until heated through.
Serve
- Serve the baked veg eggs hot, garnished with fresh coriander if desired. Enjoy with green chutney or your favorite sauce.
Recipe Notes
Expert Tips for Perfect Veg Eggs
- For extra flavor, add a pinch of red chili powder or garam masala to the chana dal paste.
- If the dough is too sticky, add a little more semolina. If it's too dry, add a little more water.
- You can adjust the amount of green chilies according to your spice preference.
- For a healthier option, you can bake the veg eggs instead of frying them lightly after steaming. Preheat oven to 375°F (190°C) and bake for 10-12 minutes, or until lightly golden.
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Recipe Nutrition
Calories: 592kcalCarbohydrates: 71gProtein: 19gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 6.9gMonounsaturated Fat: 13.8gSodium: 855mgFiber: 11gSugar: 1g
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4 Comments
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This looks so appetizing! Thank you.
This looks so good! Can’t wait to cook it.
This is perfect! Can’t wait to taste it.
Thanks for the inspiration! Looks tasty.