Kerala Egg Cutlet
Crispy, golden, and gone before they cool down — these fried snacks are the kind of thing that appears with evening tea and disappears within minutes. Best eaten hot, right out of the oil.
Ingredientsfor 5 servings
- 5 nos Eggs
- 1 nos Onion
- 2 nos Green chillies
- Coriander leaves A few stalks
- Garam masala powder A pinch
- Bread crumbs
- Salt, to taste
- Pepper, to taste
- Oil — for frying
Preparation
Step 1
Hard boil the eggs and remove the shell and cut lengthwise into half.
Step 2
Remove the yolk and set aside.
Step 3
Heat little oil in a pan.
Step 4
Fry slightly the chopped onion, green chillies and coriander leaves.
Step 5
Add salt, pepper and garam masala and fry.
Step 6
Add the egg yolks and Stir everything together thoroughly.
Step 7
Remove from fire.
Step 8
Divide the fried mix into 10 portions.
Step 9
Fill it into the boiled egg.
Step 10
Coat only the filled side of the egg with bread crumbs and pan-fry only that side.
Step 11
Serve while still hot with tomato sauce.
Tip
Hard-boil the eggs first, then make shallow cuts on the surface before adding them to the gravy — this lets the masala flavour penetrate inside.
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