Guilt- free egg bhajis!!:)

Guilt- free egg bhajis!!:)

It was while i was cooking my chettinad masala seeyams in my paniyaram pan, it struck me as to why not try egg bhajis too this way instead of deep frying them, for other than the batter which is raw, the eggs are already cooked, hence the bhajis would get cooked quickly too ! So this weekend i did a trial batch of egg bhajis using my paniyaram pan & loved it :) The idea to use the paniyaram pan to cook traditionally deep fried items comes from Bee & Jai's blog. Do visit their blog , for she has also explained in detail how to fry rasa vadais using the paniyaram pan! Thanks to Bee & Jai , i was able to enjoy these egg bhajis without having to worry about my cholestrol !!:) BTW i have also removed the cooked yolks & used only the whites to make the egg bhajis 100 % guilt free!;))
Ingredients:


Eggs - 2, boiled, besan flour - 3/4 cup, chili powder - 1 tsp, salt to taste, baking soda - a pinch, asafoetida - a pinch.

Method:
Cut the egg into quarters & each quarter into halves & reserve. It is necessary to cut the eggs thus to make them fit into the paniyaram pan . Take the besan, chilli powder, salt, baking soda & asafoetida in a small bowl & prepare a thick batter, adding just enough water.



Heat the paniyaram pan & pour a tsp of oil in each depression . Now take an halved egg quarter , dip it in the bhaji batter & place it in the depression of the paniyaram pan. Repeat the procedure with the other egg pieces. Cook the bajis on a very low flame & when one side is cooked, turn it over , pour another 1/2 tsp oil & cook till the other side is golden too.
Serve hot with ketchup or as a side dish with rice.

Enjoy these guilt- free egg bhajis to your heart's content:)

I served these egg bhajis with rice, nandu milagu kozhumbhu & some lemon & olives chicken - My 'sunday special' lunch:)

ENJOY!!:))

If you dont have the paniyaram pan, just deep fry the bhajis & serve .

SAMAYAL THEIN KINNAM:)))

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