A delightful Indian street food classic! Spiced egg and potato patties are fried to a golden crisp and tucked inside soft, buttery pao buns with tangy chutneys. A perfect evening snack.
Prep30 min
Cook20 min
Servings4
Serving size: 1 piece
372cal
13gprotein
42gcarbs
17g
Ingredients
4 large Eggs (for the cutlet filling)
2 medium Potatoes (about 350g, starchy variety like Russet recommended)
1 tsp Salt (for boiling potatoes and eggs)
1 small Red Onion (finely chopped)
1 tsp Ginger Garlic Paste
2 piece Green Chili (finely chopped, adjust to taste)
Crispy, flavorful egg cutlet tucked in soft pao – a protein-packed bite that's kid-approved and tasty!
This goan dish is perfect for breakfast. With 372.25 calories and 12.65g of protein per serving, it's a low-calorie option for your meal plan.
fat
0.5 tsp Chaat Masala
2 tbsp Coriander Leaves (finely chopped)
2 tbsp All-Purpose Flour (for slurry)
4 tbsp Water (to make slurry)
1 cup Breadcrumbs (panko or regular)
0.5 cup Vegetable Oil (for shallow frying)
4 piece Pao Buns (soft bread rolls)
2 tbsp Butter (for toasting pao)
Instructions
1
Boil Potatoes and Eggs
Place the potatoes and eggs in a large pot. Cover with water and add 1 tsp of salt.
Bring to a boil. After 10-12 minutes, remove the eggs with a slotted spoon and place them in a bowl of ice water to stop the cooking process.
Continue boiling the potatoes for another 10-15 minutes, or until they are fork-tender. Drain the potatoes.
Once cool enough to handle, peel the potatoes and eggs. Mash the potatoes in a large bowl until smooth. Finely chop the eggs.
2
Prepare the Cutlet Mixture
To the mashed potatoes, add the chopped eggs, finely chopped red onion, ginger-garlic paste, and green chilies.
Add the dry spices: turmeric powder, red chili powder, garam masala, and chaat masala.
Finally, add the chopped coriander leaves and 0.75 tsp of salt. Gently mix everything together until just combined. Avoid overmixing to maintain the texture of the chopped eggs.
3
Shape and Coat the Cutlets
Divide the mixture into 4 equal portions. Shape each portion into a round, slightly flattened patty, about 1-inch thick.
For best results, chill the patties in the refrigerator for 15-20 minutes. This helps them hold their shape during frying.
In a shallow bowl, whisk the all-purpose flour and water to create a thin, lump-free slurry.
Spread the breadcrumbs on a separate plate.
Dip each chilled patty first into the flour slurry, letting any excess drip off. Then, gently press it into the breadcrumbs, ensuring an even coating on all sides.
4
Shallow-Fry the Cutlets
Heat the vegetable oil in a wide, non-stick pan over medium-high heat. The oil should be about 1/2 inch deep.
Once the oil is hot (a breadcrumb dropped in should sizzle immediately), carefully place 2 cutlets in the pan. Do not overcrowd.
Fry for 3-4 minutes per side, until they are a deep golden brown and crisp.
Remove the fried cutlets with a spatula and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5
Toast Pao and Assemble
While the cutlets are frying, prepare the pao. Slit the buns horizontally, keeping one side attached.
Melt the butter on a tawa or flat pan over medium heat. Place the pao, cut-side down, on the tawa and toast for 1-2 minutes until golden and fragrant.
To assemble, spread your favorite chutneys (like mint or tamarind) on the inside of the toasted pao. Place a hot egg cutlet inside.
Garnish with sliced onion rings if desired. Serve immediately while hot and crisp.
