Egg is such a versatile ingredient that it can form a yummy base for any delightful recipe. You can make this easy egg recipe to be part of iftar evening snack.
Ingredients (Makes 8)
- Eggs – 2, hard-boiled and quartered
- Potato – 2 large, boiled, peeled and mashed
- Oil – 2 – 3 Tsp
- Onion – 1/2 cup, finely chopped
- Crushed ginger-garlic – 1.5 Tsp
- Green chilly – 1, minced
- Curry leaves- A few, finely chopped
- Turmeric powder – 1/2 tsp
- Chilly powder – 3/4 Tsp
- Coriander powder – 1 Tsp
- Garam masala powder – 1/2 tsp
- Salt – To taste
- Cilantro – 2 tbsp., finely chopped
- Egg – 1, beaten with a pinch of salt
- Breadcrumbs – 3/4 cup
Method
Heat oil in a pan over medium-high heat. Add finely chopped onion, ginger, garlic, green chilly, curry leaves and a little salt. When onion turns light brown, add turmeric powder, chilly powder, coriander powder and garam masala powder. Saute until their raw smell is gone. Add mashed potato. Mix well. Cook for a minute. Taste-check for salt. Sprinkle cilantro and mix well. Switch off.
Grease your palm and roll the potato mixture into 8 medium-sized balls. Flatten it in your palms and place the quartered egg. Shape into oval kebabs. Dip it in beaten egg and roll in breadcrumbs. Deep-fry at medium heat until browned. Serve warm.
Also read: Ramadan Special Recipe: Chicken Shawarma
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