Ingredients

 

Potato – 4 extra large
Large Egg – 4
Onion (thinly sliced) – 2
Flour – as needed
Red Chili Powder – 1/2 tsp
Oil – as needed
Salt – as needed

Black Pepper – 1/4 tsp
Egg (beaten) – 2
Ginger Paste – 1/2 tsp
Garlic Paste – 1/2 tsp
Garam Masala – 1 or 1/2 tsp
Bread Crumb – as needed
Cilantro Leaves – 1/3 cup (chopped)

 

Method

 

 

Egg Potato KababBoil potatoes and eggs in a cattle. While boiling, fry sliced onions until they get golden color. After the potatoes get boiled properly, peel off the skins, drain extra water (by drying the potatoes in a heated pan for a minute or more), mix with fried onions and some bread crumb. Mix thoroughly with ginger paste, garlic paste, garam masala, cilantro leaves, and red chili powder to make a fine paste.

Peel off the egg shells. Coat the eggs with potato mix and make oval shaped balls. Make 8 balls. Take one ball, add flour surrounding its surface, dip it in beaten egg, and then add bread crumb before frying the chop in a deep frying pan. Keep heat at medium or low and deep fry until the color becomes reddish brown. Sprinkle black pepper and serve hot with ketchup.

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