Pumpkin flowers stuffed egg masala

Name: Pumpkin flowers stuffed egg masala
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 10-12 pieces Pumpkin flowers; 3 Boiled eggs; 1/2 cup Besan; 2 tbsp Cornflour; 3 tbsp Rice flour; 1 Onion chopped; 1 Tomato chopped; 1 tsp Ginger garlic paste; 1/2 tsp Chaat Masala; 1 tsp Lemon; Handful Coriander leaves stick chopped; 1/2 tsp Baking soda; As required Oil for frying; As per taste Salt

Smriti Palit @cook_17419367

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Smriti Palit @cook_17419367

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Ingredients

30 minutes

4 servings

10-12 piecesPumpkin flowers
3Boiled eggs
1/2 cupBesan
2 tbspCornflour
3 tbspRice flour
1Onion chopped
1Tomato chopped
1 tspGinger garlic paste
1/2 tspChaat Masala
1 tspLemon
Handful Coriander leaves stick chopped
1/2 tspBaking soda
As required Oil for frying
As per taste Salt

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Steps

30 minutes

1

Wash the flowers, clean it and remove the stem.
2

Make a batter of corn flour, besan and rice flour. Make a thick batter adding water as required.
3

Add salt, ginger garlic paste and red chilli powder. If you want add green chilli. Add baking soda. Mix it well.
4

Take boiled eggs chopped it. Add chopped onions, chopped tomatoes and coriander leaves. Add salt, chaat masala and lemon juice. Mix it well.
5

Now fill the flowers with the egg masala, dip it in the batter and shallow fry or deep fry.