Evo boiled egg white, cut in small pieces
½ cup plant milk of choice
1 tsp vinegar
1 cup all purpose flour
Salt to taste
Black pepper powder to taste
1 tsp garlic powder
1 tsp mustard powder
½ cup panko bread crumbs
½ cup cornflakes, crushed
1 tsp Kashmiri red chilli powder
1 tsp chaat masala
Oil, to deep-fry
Coriander leaves, chopped, for garnish
In a bowl, add in plant based milk and vinegar, mix well and set aside for 10 minutes.
Note: The milk will curdle to form buttermilk. Do not refrigerate the buttermilk, it needs to be used at room temperature.
In another bowl, add in the all-purpose flour along with salt, black pepper powder, garlic powder and mustard powder.
Add the buttermilk to the prepared dry mix to form a thick batter.
In a plate, add the panko bread crumbs and crushed cornflakes along with the kashmiri red chilli powder and chaat masala. Mix them well.
Dip the EVO boiled egg white pieces into the prepared thick batter and coat them with the panko mixture.
Repeat this process twice and freeze the nuggets for 20 minutes.
Heat oil in a kadhai, deep-fry the frozen nuggets till golden brown and let their oil drain on an absorbent paper.
Garnish with coriander leaves and serve with the choice of accompaniment.