Egg Goli Kebab with Tomato Chutney

Instructions

1. 1

   Prepare the Kebab Base

   • Ensure your hard-boiled eggs and potatoes are completely cool. This is crucial for a non-sticky mixture.
   • In a large mixing bowl, grate the cooled hard-boiled eggs using a box grater.
   • Add the cooled, mashed potatoes to the same bowl.
   • Add the finely chopped onion, ginger-garlic paste, green chilies, and fresh coriander leaves.
2. 2

   Spice and Bind the Mixture

   • To the bowl, add all the dry spices: turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and chaat masala.
   • Add the roasted besan, which acts as a binding agent, and salt to taste.
   • Gently mix all ingredients with your hands until just combined. Avoid over-mixing, as it can make the potatoes gummy.
3. 3

   Shape and Chill the Kebabs

   • Lightly grease your palms with a few drops of oil.
   • Divide the mixture into 16 equal portions.
   • Roll each portion between your palms to form smooth, round balls (goli) or slightly oval shapes.
   • Place the shaped kebabs on a plate and refrigerate for 15-20 minutes. This helps them firm up and hold their shape during frying.
4. 4

   Prepare the Coating

   • While the kebabs are chilling, prepare the coating station.
   • In a shallow bowl, whisk the maida (all-purpose flour) with 4 tablespoons of water to create a thin, lump-free slurry.
   • Spread the breadcrumbs evenly on a separate flat plate.
5. 5

   Coat the Kebabs

   • Remove the chilled kebabs from the refrigerator.
   • Dip one kebab at a time into the maida slurry, allowing any excess to drip off.
   • Immediately transfer the slurry-coated kebab to the plate of breadcrumbs. Roll it gently to ensure an even and complete coating.
6. 6

   Shallow Fry to Perfection

   • Heat about half a cup of oil in a wide, heavy-bottomed pan over medium heat.
   • To check if the oil is ready, drop a small breadcrumb into it; if it sizzles and rises to the top, the oil is hot enough.
   • Carefully place 4-5 coated kebabs in the pan, ensuring not to overcrowd it.
   • Fry for 5-7 minutes, turning them gently every minute or so, until they are golden brown and crisp on all sides.
   • Remove the fried kebabs with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
   • Repeat the process for the remaining batches.
7. 7

   Serve Hot

   • Serve the Egg Goli Kebabs immediately while they are hot and crispy with mint chutney, tamarind chutney, or tomato ketchup.