- Yield : 8
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Though an adapted dish, cutlet now has a unique position in the Indian cuisine. Ease of preparation and variety in experimenting with our ethnic taste, makes this dish dearer to food lovers. Inspite of having a lot of nutritional values, some may be allergic to this bundle of proteins. So do take care about the health factors while trying this egg cutlet recipe.
- Egg (മുട്ട) - 5 Nos
- Potato (ഉരുളക്കിഴങ്ങ്) - 2 Nos
- Ginger (ഇഞ്ചി) - 1 inch piece
- Green chilli (പച്ചമുളക്) - 2 Nos
- Shallots (ചെറിയ ഉള്ളി) - 12 Nos
- Curry leaves (കറിവേപ്പില) - 1 Sprig
- Pepper powder (കുരുമുളകുപൊടി) - ½ Tea Spoon
- Bread Crumbs (റൊട്ടിപ്പൊടി) - ½ Cup
- Cooking oil (എണ്ണ) - for deep frying
- Salt (ഉപ്പ്) – to taste
Pressure cook potatoes by adding salt and enough water to cover it. Mash it and keep aside.
Chop ginger, green chillies, shallots and curry leaves finely.
Heat 1 table spoon cooking oil in a pan and put finely chopped ginger, green chillies, shallots, curry leaves and a little salt. Saute till golden brown.
Break 4 Eggs and pour it into the roasted mixture. Stir well and roast it. Add salt to taste.
Remove from the flame and mix it well (using hand) with the mashed potatoes and pepper powder.
Make small balls with the mixture, press to make it as a round shape and keep aside.
Dip each ball in the beaten egg (remaining 1 egg) and roll it on the bread crumbs.
Pour enough oil into a deep bottom pan and heat it. When the oil is hot reduce the flame to medium and deep fry the egg cutlets by turning both sides.
Serve hot with tomato sauce and onion salad.
Refrigerate the cutlet mixture (called keema) for 1 day before frying so that the cutlets won`t break
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Main nutritional contents are,
1 Table spoon = 3 Tea spoons
1 Dessert spoon = 2 Tea spoons
1 Tea spoon = 5 ml
1 Cup = 236.588 ml