Chettinad Egg Cutlet

Name: Chettinad Egg Cutlet
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: chettinad
Ingredients: 6 pcs egg (4 for boiling and halving, 2 for coating); 350 g potato (medium, boiled, peeled and mashed); 1 pcs onion (medium, finely chopped); 1 inch ginger (finely grated); 4 pcs garlic (cloves, minced); 2 pcs green chili (finely chopped); 1 tsp fennel seeds (lightly crushed); 1 pinch black pepper; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 8 pcs curry leaves (finely chopped); 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice; 0.5 tsp salt (for the filling); 1 cup bread crumbs (for coating); 2 tbsp oil (for cooking the masala); 500 ml water (for boiling eggs and potato)

RATING

4.3/5(47)

TASTE SCORE

8/10

Spiced mashed potato and boiled egg cutlets with bold Chettinad flavors, crisp crumbs, and a soft center. These savory patties make a satisfying snack or side with chutney and sliced onions.

PREP

25m

COOK

20m

SERVES

1 PIECE

182 cal

SERVINGS

METHOD · 7 STEPS

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.
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.
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.
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.
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.
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.
serve
Serve the Chettinad Egg Cutlet hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the potato masala cool fully before shaping, or it will crack around the egg halves.
2
Mash the potato smooth with no lumps so the coating wraps the egg neatly and fries evenly.
3
Crush the fennel seeds just before tempering to release their aroma into the Chettinad masala.
4
Use dry egg halves after boiling; moisture can loosen the potato layer and make frying messy.
5
Chill the shaped cutlets for 15 to 20 minutes before coating if you want a firmer oval shape.
6
Fry on medium heat only; high heat browns the crumbs before the center gets heated through.
7
Drain on a rack or paper after frying so the crumb crust stays crisp, not oily.