Egg Kebab with Garlic Yogurt Dip

Instructions

1. 1

   Boil Eggs and Potatoes

   • Place eggs in a saucepan, cover with cold water by at least an inch. Bring to a rolling boil, then reduce heat to a simmer and cook for 10-12 minutes for hard-boiled eggs.
   • Simultaneously, boil the potatoes in a separate pot until they are completely cooked and fork-tender, about 15-20 minutes.
   • Once cooked, transfer the eggs to a bowl of ice water to stop the cooking process. Peel the eggs and potatoes once they are cool enough to handle.
2. 2

   Prepare the Kebab Mixture

   • In a large mixing bowl, grate the boiled eggs and potatoes using a box grater. Alternatively, you can mash them thoroughly with a fork or potato masher.
   • Add the finely chopped onion, green chilies, ginger-garlic paste, besan, and all the spice powders: turmeric, red chili, coriander, cumin, garam masala, and chaat masala.
   • Add the chopped coriander leaves and salt. Gently mix all ingredients until they are well combined into a uniform mixture. Do not overmix.
3. 3

   Shape and Chill the Kebabs

   • Lightly grease your palms with oil. Divide the mixture into 12 equal portions.
   • Take one portion and shape it into a smooth, crack-free oval or round patty, about 1-inch thick.
   • Place the shaped kebabs on a plate. For best results, cover and refrigerate them for at least 30 minutes. This helps them firm up and hold their shape during frying.
4. 4

   Coat and Shallow Fry

   • Spread the breadcrumbs on a flat plate. Take each chilled kebab and gently roll it in the breadcrumbs, ensuring an even coating on all sides.
   • Heat oil in a wide, non-stick pan or skillet over medium heat. The oil should be hot but not smoking.
   • Carefully place 4-5 coated kebabs in the pan, leaving space between them. Do not overcrowd.
   • Fry for 3-4 minutes on each side, until they turn a deep golden brown and become crisp.
   • Using a slotted spoon, remove the kebabs and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining kebabs.
5. 5

   Serve

   • Serve the Egg Kebabs immediately while they are hot and crispy.
   • They pair wonderfully with mint-coriander chutney, tamarind chutney, or tomato ketchup.