Chettinad Egg Cutlet

1. 1
   boil · ~15 min

   Boil the eggs and potato.

   1.Place 4 eggs and the potato in a pot with water.

   2.Add the salt meant for boiling and bring to a boil over medium heat.

   3.Cook the eggs for 10 minutes, then remove and cool.

   4.Continue cooking the potato until tender, about 15 minutes total, then peel and mash.

   TIPCool the eggs before peeling so the whites stay smooth and firm.
2. 2
   prep · ~5 min

   Prepare the egg centers and coating.

   1.Peel the boiled eggs and cut each one in half lengthwise to make 8 pieces.

   2.Crack the remaining 2 eggs into a bowl and beat well for coating.

   3.Spread the bread crumbs on a plate for easy coating.
3. 3
   saute · ~7 min

   Cook the Chettinad masala base.

   1.Heat 2 tbsp oil in a pan over medium heat.

   2.Add fennel seeds, then add onion, green chili, ginger, garlic, and curry leaves.

   3.Cook until the onion turns soft and lightly golden, 5 to 6 minutes.

   4.Add turmeric powder, red chili powder, coriander powder, garam masala, black pepper, and the filling salt.

   TIPKeep the heat medium once the spices go in so they toast without burning.
4. 4
   mix · ~4 min

   Make the cutlet mixture.

   Add the mashed potato to the pan and mix well so the spices coat it evenly. Turn off the heat, then mix in coriander leaves and lemon juice. Let the mixture cool until easy to handle.

5. 5
   assemble · ~8 min

   Shape the cutlets around the eggs.

   1.Divide the potato mixture into 8 equal portions.

   2.Flatten one portion in your palm and place one egg half in the center.

   3.Wrap the mixture around the egg and shape it into an oval cutlet.

   4.Repeat with the remaining portions and egg halves.

   TIPIf the mixture feels sticky, chill it for 10 minutes before shaping.
6. 6
   fry · ~8 min

   Coat and shallow fry the cutlets.

   1.Dip each shaped cutlet in the beaten egg.

   2.Roll it in bread crumbs and coat it evenly on all sides.

   3.Heat the remaining oil in a shallow pan over medium heat.

   4.Fry the cutlets in batches, turning gently, until crisp and golden on all sides, 3 to 4 minutes per batch.

   TIPDo not overcrowd the pan or the crumb coating will soften instead of crisping.
7. 7
   serve

   Serve the Chettinad Egg Cutlet hot.

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