Crispy on the outside, soft and savory on the inside, these egg cutlets are a delightful snack. Made with boiled eggs, potatoes, and a blend of Indian spices, they're perfect with a cup of chai.
Prep20 min
Cook15 min
Servings4
Serving size: 2 pieces
301cal
12gprotein
42gcarbs
10g
Ingredients
4 large Egg (hard-boiled and peeled)
2 medium Potato (boiled, peeled, and mashed)
1 medium Onion (finely chopped)
2 pcs Green Chili (finely chopped, adjust to taste)
A refreshing and vibrant South Indian condiment made with fresh mint leaves, coconut, and a hint of tamarind. This classic chutney is the perfect zesty accompaniment for idli, dosa, and vada.
Crispy Anda Cutlets with tangy Pudina Chutney - a kid-approved, aromatic snack for everyone!
This odia dish is perfect for snack. With 374.17 calories and 13.95g of protein per serving, it's a low-calorie option for your meal plan.
fat
0.75 tsp Salt (or to taste)
2 tbsp All-Purpose Flour (for the slurry)
0.25 cup Water (for the slurry)
1 cup Breadcrumbs (for coating)
1 tbsp Oil (for sautéing)
Instructions
1
Prepare the Cutlet Mixture
In a large mixing bowl, add the mashed potatoes. Coarsely grate or finely chop the hard-boiled eggs and add them to the potatoes. Mix gently.
Heat 1 tbsp of oil in a small pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Add the green chilies and ginger-garlic paste. Sauté for another minute until the raw smell disappears.
Lower the heat and add the turmeric powder, red chili powder, and garam masala. Stir for 30 seconds until fragrant.
Transfer this sautéed spice mixture to the bowl with the potatoes and eggs. Add the chopped coriander leaves and salt.
Gently combine all ingredients until just mixed. Avoid over-mixing to maintain the texture of the eggs.
2
Shape and Coat the Cutlets
Divide the mixture into 8 equal portions. Lightly oil your palms and shape each portion into a round or oval patty, about 1.5 cm (0.5 inch) thick.
For best results, place the shaped patties on a plate and chill in the refrigerator for 15-20 minutes. This helps them firm up and hold their shape during frying.
In a shallow bowl, whisk the all-purpose flour with 1/4 cup of water to form a smooth, thin slurry without any lumps.
Spread the breadcrumbs evenly on a separate plate or tray.
Take one chilled patty, dip it into the flour slurry to coat it lightly, then immediately transfer it to the breadcrumbs. Press gently to ensure the breadcrumbs adhere to all sides.
3
Shallow Fry the Cutlets
Heat the remaining 1/2 cup of oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil should be hot but not smoking.
Carefully place 3-4 coated cutlets into the hot oil, ensuring not to overcrowd the pan.
Fry for 3-4 minutes on one side until golden brown and crisp. Gently flip and fry the other side for another 3-4 minutes.
Once both sides are perfectly browned and crispy, remove the cutlets with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Repeat the process for the remaining cutlets.
4
Serve
Serve the Anda Cutlets hot with a side of tomato ketchup, mint-coriander chutney, or your favorite dipping sauce.
6
Serving size: 0.25 cup
73cal
1gprotein
6gcarbs
5gfat
Ingredients
2 cup pudhina leaves (tightly packed, stems removed)
0.75 cup fresh coconut (grated)
3 pcs green chillies (adjust to taste)
0.5 inch ginger (roughly chopped)
1 tbsp tamarind paste
1.5 tsp urad dal (divided)
1 tsp chana dal
2 tsp sesame oil (divided)
0.5 tsp mustard seeds
1 pcs dried red chilli (broken in half)
0.25 tsp hing
6 pcs curry leaves
0.75 tsp salt (or to taste)
3 tbsp water (as needed for grinding)
Instructions
1
Sauté Aromatics and Mint
Heat 1 teaspoon of sesame oil in a small pan over medium heat.
Add the chana dal and 1 teaspoon of urad dal. Sauté for 1-2 minutes until they turn light golden brown and aromatic.
Add the green chillies and chopped ginger. Sauté for another 30 seconds.
Add the packed mint leaves and sauté for just 1-2 minutes until they wilt. Avoid overcooking to preserve their fresh flavor and vibrant color.
Turn off the heat and allow the mixture to cool down completely.
2
Grind the Chutney
Transfer the cooled mint mixture to a blender or grinder jar.
Add the grated coconut, tamarind paste, and salt.
Grind to a thick, smooth paste. Add water, one tablespoon at a time, only as needed to help the blades move. Scrape down the sides of the jar to ensure even grinding.
3
Prepare the Tempering (Tadka)
Heat the remaining 1 teaspoon of sesame oil in the same small pan over medium heat.
