Chettinad Egg Cutlet with Mint Chutney

Instructions

1. 1

   Boil, Peel, and Prepare: Place the eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs. Simultaneously, boil the potatoes in a separate pot until fork-tender. Once cooked, peel both the eggs and potatoes. Finely chop the eggs and mash the potatoes until smooth. Set them aside.

2. 2

   Sauté the Masala Base: Heat 1 tablespoon of oil in a pan over medium heat. Add the fennel seeds and let them crackle for about 30 seconds. Add the finely chopped onion and sauté for 3-4 minutes until translucent.

3. 3

   Add Aromatics and Spices: Add the ginger-garlic paste, green chilies, and chopped curry leaves to the pan. Sauté for another minute until the raw aroma disappears. Reduce the heat to low and add all the dry spice powders: turmeric, red chili, coriander, crushed peppercorns, and garam masala, along with the salt. Stir continuously for 1 minute to toast the spices without burning them.

4. 4

   Combine and Cool the Filling: Add the mashed potatoes and chopped boiled eggs to the pan. Mix thoroughly to combine everything with the masala. Turn off the heat. Stir in the chopped coriander leaves and lemon juice. Transfer the mixture to a bowl and allow it to cool completely to room temperature. This step is crucial to prevent the cutlets from breaking.

5. 5

   Shape the Cutlets: Once the mixture is cool, divide it into 8 equal portions. Lightly grease your palms with oil and shape each portion into a round or oval patty, about half an inch thick.

6. 6

   Set Up the Coating Station: In a shallow bowl, whisk the all-purpose flour with 4-5 tablespoons of water to create a smooth, thin slurry (like a thin pancake batter). Spread the breadcrumbs evenly on a separate plate.

7. 7

   Coat the Cutlets: Take one shaped patty, dip it gently into the flour slurry, ensuring it's lightly coated on all sides. Immediately transfer it to the plate of breadcrumbs. Press gently and roll until the cutlet is evenly and generously coated. Repeat for all patties.

8. 8

   Shallow Fry to Perfection: Heat the remaining oil in a wide, shallow pan over medium-high heat. Once the oil is hot (a breadcrumb dropped in should sizzle immediately), carefully place 3-4 cutlets in the pan, ensuring not to overcrowd it. Fry for 2-3 minutes per side, until they turn a deep golden brown and become crisp. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Repeat with the remaining cutlets.

9. 9

   Serve Hot: Serve the Chettinad Egg Cutlets immediately while they are hot and crispy, accompanied by mint chutney or tomato ketchup.