Konkani Egg Cutlet

Instructions

1. 1

   Boil Potatoes and Eggs

   • Place potatoes in a pot, cover with water, and boil until fork-tender, about 15-20 minutes. In a separate pot, hard-boil 4 eggs for 10-12 minutes.
   • Once cooked, drain the potatoes, allow them to cool slightly, then peel and mash in a large bowl until smooth.
   • Plunge the boiled eggs in cold water, then peel and chop them finely. Set aside.
2. 2

   Prepare the Cutlet Mixture

   • Heat 2 tablespoons of oil in a pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Add the ginger-garlic paste and green chilies, and cook for another minute until fragrant.
   • Stir in the turmeric powder, red chili powder, and garam masala. Cook for 30 seconds, then turn off the heat.
   • Transfer this sautéed mixture to the bowl of mashed potatoes. Add the chopped eggs, coriander leaves, lemon juice, and salt.
   • Gently mix everything until just combined. Do not overmix. Let the mixture cool completely in the refrigerator for at least 15-20 minutes.
3. 3

   Shape and Coat the Cutlets

   • Once the mixture is cool and firm, divide it into 8 equal portions. Roll each portion into a ball and flatten it into a round or oval patty, about 1/2-inch thick.
   • In a shallow bowl, lightly beat the remaining egg. In a separate flat plate, spread the rava (semolina).
   • Carefully dip each patty first into the beaten egg, ensuring it's fully coated and allowing any excess to drip off.
   • Immediately transfer the egg-washed patty to the plate of rava and coat it evenly on all sides. Press lightly to ensure the coating adheres well.
4. 4

   Shallow-Fry the Cutlets

   • Heat the remaining oil in a wide, non-stick pan over medium-high heat. The oil should be hot but not smoking.
   • Carefully place 3-4 coated cutlets in the pan, ensuring not to overcrowd it. Fry for 3-4 minutes on the first side, until golden brown and crisp.
   • Gently flip the cutlets and fry for another 3-4 minutes on the other side until equally crisp and golden.
   • Remove the cutlets with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil. Repeat with the remaining cutlets.
5. 5

   Serve

   • Serve the Konkani Egg Cutlets hot with your favorite green chutney, tamarind chutney, or tomato ketchup.