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Egg Cutlet or Egg pakoda
Preparation Time : 20
Cook Time : 10
Total Time : 30
Eggs 4 nos
Boiled and mashed Potato (Pressure cook potatoes adding water and salt) 4 nos
onion 1 nos
Red Chilli Powder 1 tsp
Coriander Powder 1 tsp
turmeric powder 1 tsp
Garam Masala 1 tsp
Bread Crumbs(Microwave bread pieces for 5 min, once it become hard (don't burn it !!) powder it in a mixer) 1/2 cups
Grated Carrot 1/2 cups
Crushed Ginger 1 tsp
Crushed Garlic 1 tsp
Coriander Leaves 2 sprig
Oil(for deep frying) 200 ml
Salt to taste 1 tsp
Boil the eggs and remove the shell carefully.
Beat one egg and keep it aside
Heat 1 tbsp oil in a pan.When the oil is hot add cumin seeds and onions.
Fry the onions till it become translucent.
Add the chopped ginger and garlic and fry for 3-4 min.
Now add the grated carrot and fry for 5 min.
Add all the powders and mix well and saute well till the water completely evaporates and the mixture is completely dry.
Once the mixture is cool mix it with the potato mixture and mix well.
Add chopped coriander and mix thoroughly.
Cut the boiled egg into 4 pieces.
Cover each boiled egg piece with the potato mixture.
Dip them in the beaten egg, roll them in the bread crumbs.
Heat oil in a pan, fry it well.
Serve it hot.
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