Keto Egg Masala Fry
Boiled eggs tossed in dry masala
- Time
- 20 min
- Serves
- 2
- Calories
- 240 kcal
- Protein
- 15 g
About this recipe
South Indian masala fries rely on technique as much as ingredients: the boiled eggs must be halved and held at room temperature before frying, so they warm through gently rather than scramble. The spice work is dry and fragrant, not wet; mustard seeds and cumin seeds hit the hot oil with a sizzle, followed by curry leaves and whole red chillies—let them crackle and release their oils. Sliced onions are fried until golden and crispy, creating texture contrast with the soft yolk. The ginger-garlic paste tempers this rawness, while the powder spices (coriander, turmeric, red chilli) coat everything evenly. A squeeze of lime at the very end brightens the bowl and prevents it from feeling heavy. Many cooks add tomato here; resist—the dry masala is the point. Black pepper finish adds peppercorn perfume. At 5 grams of net carbs and 15 grams of protein, this is a weeknight dinner that feels indulgent but isn't.
Ingredients
Method
- 1 Heat coconut oil in a pan over medium-high heat.
- 2 Add mustard seeds and cumin seeds; let them crackle for 30 seconds.
- 3 Add curry leaves and whole red chillies; fry until fragrant.
- 4 Add sliced onions and sauté until golden brown.
- 5 Add ginger-garlic paste and stir for 30 seconds.
- 6 Add coriander powder, turmeric powder, red chilli powder, and black pepper; mix well.
- 7 Carefully add boiled egg halves and toss gently to coat with the masala.
- 8 Squeeze lime juice over and serve immediately.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
