Egg Chops

Name: Egg Chops
Cuisine: Indian
Ingredients: 3 Eggs; 5-6 tbsp Oil; 1/2 tsp Mustard Seeds; Pinch Asafoetida; 2-3 Cloves Garlic (Minced); 3-4 Green Chillies (Chopped); 1 Sprig Curry Leaves; 1 Onion (Finely Chopped); 2 tbsp Coriander Leaves (Chopped); 1/4 tsp Turmeric Powder; 1/2 tsp Cumin Powder; to taste Salt; 3 Potatoes (Boiled and Mashed); 2 Cheese Cubes (Grated); 1 tbsp Lemon Juice; 3-4 tbsp Bread crumbs

Rosalyn John @rosalyn_kitchen227

#streetfoodonindia
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Rosalyn John @rosalyn_kitchen227

#streetfoodonindia
#streetfoodofindia
#meetthemeat
#momlove
#goldenapron
#chefbypassion
#itsprocessoverproduct

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Ingredients

3Eggs
5-6 tbspOil
1/2 tspMustard Seeds
PinchAsafoetida
2-3 ClovesGarlic (Minced)
3-4Green Chillies (Chopped)
1 SprigCurry Leaves
1Onion (Finely Chopped)
2 tbspCoriander Leaves (Chopped)
1/4 tspTurmeric Powder
1/2 tspCumin Powder
to tasteSalt
3Potatoes (Boiled and Mashed)
2Cheese Cubes (Grated)
1 tbspLemon Juice
3-4 tbspBread crumbs

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Steps

1

Boil the eggs. Remove the shells. Cut into halves. Remove the yolks and set aside.
2

Wash and steam the potatoes. Peel the skin and mash it well using a potato masher. Set aside.
3

To make the filling: Heat oil. Add mustard seeds and allow it to crackle. Add asafoetida.
4

Add garlic, green chillies and curry leaves and saute for a minute or two.
5

Add onions and saute till the onions are translucent. Add 1 tbsp coriander leaves and saute for a minute.
6

Add turmeric powder, cumin powder and salt. Saute for 30 seconds.
7

Add boiled and mashed potatoes. Stir fry for few minutes. Off the flame. Allow to cool.
8

Add grated cheese, coriander leaves and lemon juice. Mix it nicely.
9

Take a portion of the mixture, the size of a tennis ball, roll it into a ball and place it in the hollow part of each half egg and form it into the shape of an egg. Keep it in the refrigerator for 1 or 2 hours to set.
10

Break the eggs in a bowl. Add salt and beat it well. Pour breadcrumbs onto a plate and keep it ready. Keep ready a plate lined with absorbent kitchen paper.
11

Dip the egg Cutlet in the egg and turn over making sure it gets coated all over. Coat the cutlets with the breadcrumbs making sure the cutlets are well coated so you get a good crunch.
12

Heat Oil in a frying pan. Carefully place the cutlets in the hot oil and shallow fry till it is golden brown. Flip them and fry on the other side till crispy and golden brown. Once they are cooked, place them on the paper towel lined plate to drain. Repeat with the remaining cutlets. Serve warm.