Crispy Crunchy Quick Egg Pockets Recipe | Quick Iftar recipe

Heat 2 tablespoons of oil in a pan over medium flame.

Add 1/2 teaspoon cumin seeds and let them sizzle for half a minute.

Stir in 1 tablespoon ginger-garlic paste and 1/2 teaspoon green chili paste, cooking until the raw smell disappears.

Add 2 medium-sized finely chopped onions and cook until they soften without changing color.

Mix in 1/2 cup finely chopped carrot and 1/2 cup finely chopped bell pepper.

Add 1/2 teaspoon roasted cumin powder, 1/2 teaspoon chili flakes, and salt to taste, cooking for 3-4 minutes until the vegetables are slightly soft.

In a bowl, beat 3 eggs until well mixed.

Add the beaten eggs to the pan and stir continuously to mix with the vegetables, ensuring no lumps remain.

Add finely chopped fresh coriander leaves, 1/2 teaspoon black pepper powder, and 1/2 teaspoon chaat masala, stirring for 2 minutes until cooked.

Turn off the flame once the egg filling is ready.

Trim the sides of the bread slices and roll them flat with a rolling pin.

Place 1 tablespoon of the egg filling in the center of each rolled bread slice.

Seal the edges with a paste made from 1/4 cup all-purpose flour, 1 tablespoon chili flakes, 1/4 teaspoon salt, and 1/2 cup water, ensuring they are well sealed.

Crush the cornflakes and prepare them for coating.

Dip each sealed egg pocket in the flour mixture, then coat with crushed cornflakes, ensuring they are well covered.

Heat oil in a pan over medium to high flame and fry the egg pockets until they turn golden and crispy.

Drain excess oil and remove the egg pockets from the pan.

Equipment Needed

Spice Level:

Allergens