Egg kebab


• 1 hard boiled Egg • 1 boiled Potato (mashed) • ½ cup Maida • 1 Egg White (beaten) • ½ cup Bread Crumbs • ½ cup Onion (chopped) • ½ tsp Green Chili (chopped) • ½ tsp Ginger (chopped) • A pinch Red Chili Powder • A pinch of Turmeric Powder • ½ tsp Garam Masala • 1 stem of Curry Leaves • 4 tbsp Oil • 1 cup Oil • Salt (to taste)


Slice the egg into four pieces.
Heat oil in a pan and shallow fry onion until transparent.
Stir in garam masala, red chili powder, green chili, ginger, curry leaves, turmeric powder, and salt.
Mix in potatoes and keep aside to cool.
Coat each egg portion with the potato mixture.
Blend maida with water in a bowl to make a smooth batter.
Immerse each coated egg in the batter, then into the egg white and finally roll in the bread crumbs.
Heat oil in a pan and fry the kebabs until golden brown and crusty on all sides.
Serve hot with green chutney.

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