Egg Cutlet Pao
A street-style Mumbai snack with spiced egg cutlets tucked into soft pao. Crisp outside, soft inside, and layered with chutney, onion, and a squeeze of lime for a filling bite.
For 4 servings
- boil · ~20 min
Boil the eggs and potatoes.
1.Place 6 eggs in a pan, cover with water, and bring to a boil.2.Cook the eggs until hard-boiled, about 10 minutes, then cool and peel them.3.Boil the potato until tender, then peel and mash it well.TIPCool the boiled eggs fully before chopping so the yolks stay neat and the mixture does not turn pasty. - prep · ~8 min
Chop and mash the filling ingredients.
1.Chop 4 hard-boiled eggs finely.2.Finely chop 1 medium onion and the green chili.3.Grate the ginger and mince the garlic.4.Slice the remaining onion thinly for assembling the pao. - mix · ~5 min
Make the egg cutlet mixture.
In a bowl, mix the mashed potato, chopped boiled eggs, chopped onion, green chili, ginger, garlic, coriander leaves, red chili powder, turmeric powder, garam masala, black pepper, salt, and lemon juice. Mix until the mixture holds together.
TIPIf the mixture feels too soft, let it rest 5 minutes so the potato firms up and shaping gets easier. - assemble · ~7 min
Shape the cutlets and set up the coating.
1.Divide the mixture into 4 equal portions.2.Shape each portion into a thick oval patty that fits inside the pao.3.Beat the remaining 2 eggs in a shallow bowl.4.Spread the breadcrumbs on a plate. - fry · ~10 min
Coat and shallow-fry the cutlets.
1.Dip each cutlet in the beaten egg.2.Roll it in the breadcrumbs and coat it evenly.3.Heat the oil in a pan over medium heat.4.Shallow-fry the cutlets until golden and crisp on both sides, about 3 to 4 minutes per side.TIPKeep the heat at medium so the crumbs brown evenly without burning before the center warms through. - assemble · ~5 min
Fill the pao with chutney, onion, and cutlets.
1.Slit each pao through the center without cutting all the way through.2.Spread 1 tablespoon mint chutney inside each pao.3.Add a small layer of sliced onion.4.Place one hot egg cutlet inside each pao and press gently. - serve
Serve the egg cutlet pao with lime wedges.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the boiled eggs completely before chopping so the yolk stays crumbly, not mushy, in the cutlet mix.
- 2Mash the potato while still warm, then let the mixture cool before shaping for firmer, cleaner patties.
- 3If the cutlets crack while shaping, chill the mixture for 10 to 15 minutes before coating.
- 4Press the breadcrumbs onto the patties firmly so the crust does not slip off during shallow frying.
- 5Do not overcrowd the pan; frying in batches keeps the crumb crisp and helps even browning.
- 6Toast the pao lightly before filling if you want extra structure against the mint chutney and hot cutlet.
- 7Add the sliced onion and lime only at serving time so the pao stays soft but not soggy.
Adapt it for your goals.
Cheese-stuffed
Add a small cube of cheese in the center of each cutlet for a melty filling that makes the pao richer and more indulgent.
extra spicyExtra-spicy
Increase green chili and red chili powder, or add a little chutney inside the cutlet mixture for a sharper Mumbai street-food style kick.
low oilLow-oil
Brush the crumbed cutlets with oil and cook them in an air fryer or on a tawa with minimal oil for a lighter version.
no onionNo-onion
Skip onion in the mixture and assembly if you want a simpler filling or need an onion-free snack without changing the core egg-potato texture.
Why this is on our healthy list.
Protein from Eggs
Boiled eggs in both the filling and coating add satisfying protein, helping make this pao more filling than a plain bread snack.
Fresh Herb and Aromatic Boost
Coriander, ginger, garlic, chili, mint chutney, and lime add freshness and strong flavor without relying only on heavy sauces.
Balanced Carb and Protein Combo
Potato and pao provide energy, while the egg cutlet adds body and richness, making it a hearty snack or light meal.
Frequently asked questions
The mixture is usually too warm or too soft. Chill it briefly, shape tightly, and make sure the breadcrumb coating is even before frying.
