🥚 A warm, crisp snack made with boiled eggs, mashed potatoes, a fresh coriander paste, egg wash and breadcrumbs. The preparation is simple: coat, cover, dip, crumb and fry until brown.
For a richer version, adding a little minced chicken to the potato mixture will make it more delicious.
1. Coriander leaves, chopped – 1 cup
Green chilies – 5
Ginger – a small piece
Garlic – 3 cloves
2. Oil – as required
3. Potatoes – 2, boiled and mashed well without lumps
4. Eggs – 4, boiled
5. Cornflour – 1/4 cup
6. Egg – 1, beaten
Cornflour – 1 small spoon, mixed in 2 large spoons of water
7. Breadcrumbs – 1 cup
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1
Grind the first ingredient into a fine paste without adding water.
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2
Heat two large spoons of oil, add the ground coriander paste, and sauté on a low flame. When the raw smell is gone, add the mashed potatoes, mix well, and set aside. Adding a little minced chicken to this mixture will make it more delicious.
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3
Take the boiled eggs one by one, coat them in cornflour, and set them aside.
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4
Grease your palm, take a small portion of the potato mixture, roll it into a ball, and flatten it on your palm. Place a cornflour-coated egg in the center and cover it completely.
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5
Dip this ball in the prepared sixth ingredient, the beaten egg and cornflour mixture, and then coat it with breadcrumbs.
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6
After preparing all four eggs this way, fry them in hot oil on medium heat. When it turns brown, take it out and serve warm.
Grind the coriander leaves, green chilies, ginger and garlic into a fine paste without adding water.
Sauté the ground coriander paste on a low flame until the raw smell is gone before adding the mashed potatoes.
Mash the potatoes well without lumps so the egg can be covered completely and evenly.
For extra taste, adding a little minced chicken to the potato mixture will make it more delicious.
