Saturday, 2 February 2013

Egg Cutlet

Egg Cutlet


  1. 3-4 hard boiled eggs (cut into two pieces)
  2. 1 big finely chopped onion
  3. 1tbsps ginger paste
  4. 1 tbsps  garlic paste
  5. 2 big boiled potatoes
  6. 2-3 finely chopped green chilli
  7. 1 tsp black pepper powder
  8. 2-3 tbsps chopped coriander leaves
  9. 1-2 tbsps chopped curry leaves 
  10. 1 beaten egg
  11. 2 tbsps corn flour
  12. 1 cup bread crumbs
  13. Tomato and chilli Sauce
  14. white oil for deep frying
  15. Salt to taste


  • Boiled potatoes well and skinned it.
  • Cut boiled eggs into two pieces and separate the egg yolks and egg white.
  • Take a bowl and mash the boiled potatoes into it and keep aside.
  • Heat oil in a frying pan.
  • Add chopped onion, green chilli, ginger paste and garlic paste.
  • Fry it lightly for 2-3 minutes and add chopped coriander leaves and curry leaves.
  • There after add mash potato and black pepper powder.
  • Stir well and add egg yolks.
  • Add salt to taste.
  • Mix well and remove the pan from heat.
  • Add corn flour and salt into beaten egg.
  • Mix it well and keep aside.
  • Now take white portion of egg and filled it with cooked potatoes.
  • Press it well with hand and dip it in the beaten egg-corn flour mixture.
  • Next roll the stuffed eggs on bread crumbs one by one.
  • Take a bottomed vessel and pour oil.
  • Heat oil again and deep fry it .
          Serve hot with sauce.


        Cut the boiled eggs with a string to divide it smoothly.


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