Egg Cutlet Pao

Instructions

1. 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. 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. 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. 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. 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.