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Bhim Ka Laddu

Bhim Ka Laddu Video Recipe

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Bhim Ka Laddu

	4.0 Stars based on 241 Reviews
Author : contact...	Published On : Apr 22, 2009
Preparation Time: 7 min	Recipe Type : Others
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Egg

Description : Whole Egg Cutlets with heterogeneous dual filings. Warning: this is not a sweet dish! Do NOT get confused because its called a "Laddu".

Recipe of Bhim Ka Laddu
Ingredient Name	Unit	Quantity

Black Pepper powder	to taste
Bread-Crumbs	cup	1
Carrot (Medium sized)	number	1
Eggs	number	8
Garam Masala Powder	pinch	1
Garlic (paste/smashed)	clove	3
Ginger Paste	cup	1/4
Green Chillis	number	4
Lemon	piece	1/2
Mint leaves	cup	1
Oil (Veg/Sunflower/groundnut)	to fry
Onion (chopped)	number	1
Peas	cup	1
Potatos	number	4
Red Chilli Powder	to taste
Salt	to taste
Tomato	number	1/2
Whole Cumin Seeds	tbsp	1
Directions \| How to make Bhim Ka Laddu

1. Boil the eggs thoroughly (should not be half boiled or soft after boiling) 2. Boil the Potatoes (whole or halved - whichever is faster) till they are tender and can be meshed with hand 3. Mince the carrot(s) finely. (Use a handheld mincer/mixer) for the purpose. Boil the minces carrot and the peas together in minimal water (without salt). 4. Now peel off the eggshells. Cut the boiled eggs into halves. Take out the yolks and store in one place. Keep the egg whites for later use 5. Mesh the boiled potatoes and leave them to dry. Making the 2 different fillings (the philosophy is to make the 2 fillings taste as different as possible, to bring out the contrast in tastes) Inner filling: (tastes spicy and chatpata) 6. In a pan heat oil. Add some chopped onions and fry them till they are soft. (do not overfry). 7. Now add garlic(smashed/paste format). The amount can be modulated as per ones taste. Fry lightly. 8. Now add the powdered masalas - the chilli powder followed by the Garam masala. Do not fry the masalas too much. 9. Now add minced tomatoes and a little salt. Stir fry till the tomatoes are half fried. 10. Finally crush all the egg yolks with hand and add them to this "masala mix". Cook till the entire mixture is homogeneous. Add salt etc. as per one's taste and finish cooking. This is the inner filling. Outer filling: (tastes very sharp and fresh) 11. First drain the boiled carrot and the peas. Put them on a cloth and twist out all the moisture from them. (This is very important. These boiled vegetable should be very dry after draining. This draining technique is used to dry "chana" from curdled milk) 12. In a pan, heat very little oil. When the oil is hot, add whole cumin seeds to it. 13. once the cumin seeds splutter, add the ginger paste and the chopped green chillies. Stir fry for about a minute. 14. Now add the drained boiled vegetables and mix well and cook. 15. Add black peeper power to the mix (as per taste) and salt and keep stirring/cooking the mix till the whole of it is homogeneous and semi fried. 16. After cooking is finished, take it off the oven first. Now add some minced mint leaves (DO NOT COOK THEM - THEY MUST REMAIN FRESH) and some lime juice (at least half of an average sized lemon). 17. Now add this whole "fresh masala mix" to the "meshed boiled potato" and mix well with hands to form an uniform paste. Add salt and pepper (and green chillies it one feels like) to taste. This mix is the outer binding layer. Making the Laddus: 18. Take the "half cut" egg whites. With a spoon enlarge the dents left in them after removing the egg yolks. 19. Put some of the "Inner filling" (made from egg yolk) to fill up these dents. 20. Bring the 2-halves of the egg together and join them with hand. 21. Now coat this whole "artificially joined egg by the "outer filling". This step is little difficult for the first timer, but Maa will not have any problem with it. Now the egg with its filling, rests completely inside this coating. Make this coating at least a centimeter thick else it will split while frying. Dip frying the Laddus. This can be done in many ways, as per one's wish. Traditional "besan" coating can be used. Or standard cutlet coating technique can be used as well. What I did was the following: 22. Take an egg and scramble it in a bowl (raw). Add a few drops of water to dilute the liquid. 23. On another plate spread some bread crumbs. 24. Dank the Laddus in this egg-water mix and roll them over the breadcrumbs. This will coat them totally with bread crumbs. 25. Now dip fry (at least half of the laddus should be submerged while frying) the breadcrumb coated ladoos in hot oil. This is the recipe for making "Bhim er Laddu". They are quite big in size (almost a fistful) and very heavy (3 of them can form a man's diner for a night) - and hence are so called. Not to mention the fact that they are very very tasty.
	Serving Ideas
	Whit red chutney!

Video to be uploaded very soon...

Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Bhim Ka Laddu

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