Monday, 11 February 2013

Egg Cutlet

Tasted this creation at a restaurant named"Atithi "on the Mumbai-Ahmedabad highway. And I must say it was absolutely delicious!!! This restaurant is owned by a Parsi and serves some really authentic Parsi delicacies. Wanted to try more but since we were in such a rush and it was already past lunch time,I ordered this one and I must say I am gonna come back for more!!!! And a review is definitely in order...

Back to the Egg Cutlet....i have tried to recreate the taste but made certain changes here and there. Moreover at the restaurant it was served with potato salli (they taste like potato wafers but are sort of shredded and fried crisp) which was very good accompaniment. 


6 to 7        Boiled Potatoes
4              Hard Boiled Eggs
1/2 cup     Sooji rawa
1 tsp         Namak Shamak
2 tsp         Cornflour
Oil for frying

For the chutney:

1 cup        Pudina leaves
1/2 cup     Coriander leaves
1 cup        Grated fresh coconut
6 / 7          Garlic cloves
1 inch        Ginger
3 / 4          Green Chillies
1/2 tsp       Namak Shamak
a pinch of sugar


Prepare the chutney by grinding all the ingredient for chutney finely using very little water. Remove and keep aside.

Mash the boiled potatoes and remove all lumps. Add the salt and the cornflour and mix again.

Cut the boiled eggs lengthwise.

Assemble the cutlets. Put the pudina chutney on the egg and cover it evenly with the mashed potato mixture. Prepare all the cutlets similarly.

Heat oil in a kadhai. When hot reduce the flame to medium. Roll the cutlets in the sooji and deep fry on medium flame till golden. 

erve hot with tomato ketchup and pudina chutney. You can also serve it with potato wafers and onion rings.

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