Crispy Egg Fingers Recipe ( Anda Fingers )

Egg Fingers | Egg Finger Food || How to Make Crunchy Egg Fingers with step-by-step photos

 

Finger eggs are a delicious and crispy deep-fried snack made with eggs, vegetables, cheese, and seasonings. The preparation involves steaming the eggs and then cutting them into vertical strips, resembling fingers. Each egg finger is then coated in a flour mixture. 

 

These egg fingers are easy and quick to prepare, offering a crunchy and crispy texture that people love. If you're an egg lover, you'll definitely enjoy this recipe! 

 

If you're familiar with the taste of potato chicken fingers or cheese fingers, you'll find this egg version a delightful addition. Soon, I'll share recipes for other types of fingers, including fish fingers.

                 

Recently I tried this recipe at home after eating at a friend's house. Initially, it was difficult to guess the flavor of the egg fingers while eating them, as they were super crunchy and extremely tasty. I asked for the recipe and tried it at home, and now I'm sharing it with my readers. 

You will like it. If you recently started cooking, then you can try it as well, as it's simple, easy, and quick. As Ramadan is just around the corner, you can prepare this recipe for Iftar and also take it in Sehari. 

Now I am trying to share Ramadan Recipes that will work at sehar and iftar

I used some corn, capsicum, and cheese in the egg mixture, but you can use any other veggies like boiled peas, spring onion, or grated carrot

For more Delicious Snacks:

Chatpatta aloo

Matar ghugni

Pav bhaji Masala

Vada Pav

If you have tried this Egg Fingers Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, first, take all ingredients

               

                

In the plate/bowl, add all-purpose flour, corn, black pepper, mixed herbs, peri pepper, and salt.

             

Stir to mix well, then set aside.e

Heat the water in a steamer or any pot with a slotted lid.

           

Crack the eggs into a medium-sized bowl, then add red chili powder and salt. Whisk them with a fork. 

          

Now add veggies and cheese. Whisk them together.
      

Grease the cake tin or any round-shaped pot.

                   

Transfer the egg mixture to the tin.

            

And put the tin in the steamer. 

Then cover the lid and allow it to steam for about 30 minutes over medium-high heat.

             

Take the egg tin out of the steamer and let it cool down.

              

Take the steamed egg mixture out of the tin carefully.

                 

Cut the egg into vertical strips or finger-cut

                     

Place all fingers on the plate.
             

Whisk the egg with the .milk

               

Take an egg strip and then first dip it into the egg mmixturexthen mix, withflour an d lastly,o at withbreadcrumbss

                       

Repeat the sthe tep for other fingers_Place all prepared egg fingers on the plate. 

                    

Heat medium-hot oil in the wok. There should be a heating temperature of 130- 140. If you have a food thermometer, then check when the temperature reaches 140 C

             

Right after dropping the 4-5 coated egg fingers into the oil, fry each side for around 2 minutes on medium flame. Keep frying until they turn nicely golden brown.

                  

Drain them out on kitchen paper to absorb excess oil.

     

Egg fingers are ready to serve

See the look inside egg fingers.

        

           

Transfer to the serving bowl and plate.

            

Serve egg fingers with ketchup and tea.

             

Egg Roll Paratha Recipe ( Anda Paratha Roll )

                                                          

Egg Roll Paratha || Egg Roll || How to make egg roll paratha with step-by-step photos  

Egg Roll Paratha is a delicious and mouth-watering breakfast, brunch, or dinner recipe. It is one of the most loved snacks of all groups of people. Delicious milky flaky flatbread covered with egg on one side and filled with a tartar sauce salad. A tiny dollop of ketchup, and it's wrapped casually

This wholesome egg roll makes for a great meal and can be given in a kid’s tiffin box. To make this egg roll paratha, you can use ready-made paratha or frozen paratha. 

I have included the recipe to make milky, flaky layers of paratha as well in this post. You can also check out a detailed post on making BALDAR PARATHA.

                         

There are many ways to make egg roll paratha. I often saw some people add chopped veggies to the egg mixture and then pour it over the half-cooked paratha. This is not a roll; this is called an egg paratha. I have already shared EGG PARATHA in my previous post. And now I am sharing another version of the egg roll paratha. Hopefully, you guys love it. 

What kind of Paratha do you need in an egg roll paratha?

It’s a layered paratha prepared with all-purpose flour. You can surely use whole-wheat flour. The taste will obviously change a bit based on that. Fry the paratha in a cast-iron pan, as it helps in creating a lovely golden crust on the paratha.

                                       

What filling goes in Egg Roll Paratha?

Egg Roll Paratha can have different kinds of fillings. The most popular one is a tartar sauce salad of thinly sliced tomato, lettuce, cabbage, and cucumber with some green jalapeno pickles for heat and cilantro for a refreshing flavor. A hint of black pepper and lemon juice to bring it all together! Apart from this filling, you can also find chicken or mutton-filled egg rolls.

 

For more Similar Recipes:

Chicken malai boti roll paratha

Cheese bread 

                           

If you have tried this Egg Paratha Roll, don’t forget to rate the recipe. You can also follow me on social media.

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To begin this recipe, firstly knead the dough for paratha. It combines all ingredients in the thaal: flour, salt, and butter. Stir to mix up.

                       

Begin to knead the dough by adding enough warm milk little by little; knead it to a soft dough, but not sticky or loose.

                           

Leave it to rest for around 30 minutes, cover, and keep it aside.

              

Meanwhile, peel and cut the salad and keep it aside.

                                                   

In a bowl, add mayonnaise, then add lemon juice, black pepper, and salt. Stir to combine very well. Next, add jalapeno pickles.

                              

And mix up well

                   

Add the chopped salad to the tartar sauce.

                         

Give it a good stir, and set it aside.

                                                 

Cut the dough into equal portions.

And give a ball shape to each portion. 

                               

Flour the rolling area. Take one dough ball at a time and flatten it between your palms.

                             

Roll the dough ball into a very thin sheet, almost transparent. Don’t worry about the shape, and make thin strips over the rolled ball with the help of a pizza cutter or sharp knife, then apply ghee over the strips.

                               

Then sprinkle flour and start pleating from one edge to another.

                         

Rotate the dough to the end neatly.

                        

Shape the rest of the dough balls the same way. Cover and let it rest for 5 to 10 minutes before you roll it for the paratha.

                       

Place a cast-iron pan or any heavy-bottom skillet on medium heat. While the skillet heats up

                               

Roll the shaped dough into a medium circle evenly.

                   

Remember to roll gently from the center outward.

                   

Place the rolled paratha on the medium-hot skillet. Gently press and keep rotating the paratha on the skillet. Cook for 1 minute, drizzle a little oil on top, and flip.

                       

                    

Cook for one minute while gently pressing. Make sure to press the edges, as that part takes more time to cook. Flip and cook for 1 minute.

                         

Continue flipping and cooking until you see golden brown spots all over.

                      

Take them off the skillet and place them on the kitchen tissue.

                       

Prepare all parathas this way.  

                                             

                           

Whisk the eggs with red chili powder, salt, and black pepper powder.

                   

Heat the large pan or griddle with a little oil, and pour the egg mixture. 

                          

And spread around the pan. Next, immediately place the cooked paratha on top of the egg mixture.

                 

Gently move it around so that the bottom gets covered in the egg.

                   

Cook for a few seconds and carefully flip it around.

                  

Prepare the rest of the egg paratha the same way.

                                                 

Take one egg paratha and lay the prepared tartar sauce salad in the center of the paratha. Drizzle some tomato ketchup over the salad. Roll the paratha tightly.

                        

Wrap it with parchment paper. Make sure to seal the bottom.

                               

Cut the egg roll paratha in half.

                            

Transfer the egg roll paratha to the serving plate/tray.

                            

Delicious and mouth-watering egg roll paratha is ready to serve with a hot cup of tea.