Egg Cutlet with Tamarind Chutney

Instructions

1. 1

   Prepare the Cutlet Mixture

   • In a large mixing bowl, take the boiled and peeled potatoes. Mash them thoroughly while they are still slightly warm to ensure a smooth, lump-free texture.
   • Grate the hard-boiled eggs into the mashed potatoes.
   • Add the finely chopped onion, green chilies, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and chopped coriander leaves to the bowl.
   • Season with salt. Mix all the ingredients gently but thoroughly until a uniform, dough-like mixture is formed. Do not overmix.
   • Taste the mixture and adjust any seasonings if necessary.
2. 2

   Shape and Coat the Cutlets

   • Lightly grease your palms with a little oil to prevent the mixture from sticking.
   • Divide the mixture into 8 equal portions.
   • Take one portion and roll it into a smooth ball, then flatten it gently between your palms to form a round patty (cutlet), about 2-3 inches in diameter and 1/2 inch thick.
   • Spread the bajra flour on a flat plate. Carefully place each shaped cutlet into the flour and coat it evenly on all sides. Shake off any excess flour.
   • Place the coated cutlets on a separate plate. For best results, refrigerate them for 15-20 minutes to help them firm up and hold their shape during frying.
3. 3

   Shallow Fry the Cutlets

   • Heat the oil in a wide, non-stick skillet or pan over medium heat. The oil should be hot but not smoking; it should shimmer slightly.
   • Carefully place 3-4 coated cutlets in the pan, ensuring not to overcrowd it. Fry in batches.
   • Cook for 3-4 minutes on the first side, or until the bottom is golden brown and crisp.
   • Gently flip the cutlets and cook for another 3-4 minutes on the other side until equally golden and crispy.
4. 4

   Drain and Serve

   • Once cooked, use a slotted spoon to remove the cutlets from the pan.
   • Place them on a plate lined with paper towels to absorb any excess oil.
   • Serve the Egg Cutlets hot with mint chutney, tamarind chutney, or tomato ketchup.