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A delightful Indian street food classic! Spiced egg and potato patties are fried to a golden crisp and tucked inside soft, buttery pao buns with tangy chutneys. A perfect evening snack.
For 4 servings
Boil Potatoes and Eggs
Prepare the Cutlet Mixture
Shape and Coat the Cutlets
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A delightful Indian street food classic! Spiced egg and potato patties are fried to a golden crisp and tucked inside soft, buttery pao buns with tangy chutneys. A perfect evening snack.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 372.25 calories per serving with 12.65g of protein, it's a moderately challenging recipe perfect for snack or breakfast or brunch or lunch.
Shallow-Fry the Cutlets
Toast Pao and Assemble
Incorporate finely chopped and sautéed vegetables like carrots, peas, or bell peppers into the potato mixture for added nutrition and texture.
Place a small cube of mozzarella or processed cheese in the center of each patty before shaping for a gooey, melted cheese surprise.
Increase the amount of green chilies or red chili powder, or add a pinch of black pepper for an extra kick.
If pao is unavailable, you can serve the cutlets in burger buns, dinner rolls, or even between two slices of toasted white or brown bread.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
The complex carbohydrates in potatoes offer a steady release of energy, making this a filling and satisfying snack that can keep you energized for longer.
This dish provides essential nutrients like Vitamin B12 and D from eggs, which support nerve function and bone health, and potassium from potatoes, which is important for blood pressure regulation.
One Egg Cutlet Pao contains approximately 350-450 calories, depending on the size of the cutlet, the amount of oil absorbed during frying, and the butter used for toasting the pao.
It can be a balanced snack as it provides protein from eggs and carbohydrates from potatoes. However, since the cutlets are shallow-fried, it is best enjoyed in moderation. To make it healthier, you can try baking or air-frying the cutlets.
Yes, you can. Preheat your oven to 200°C (400°F). Place the coated cutlets on a baking sheet lined with parchment paper, spray them lightly with oil, and bake for 20-25 minutes, flipping halfway through, until golden and crisp. The texture will be slightly different from the fried version but still delicious.
Absolutely. You can prepare the potato and egg mixture and store it in an airtight container in the refrigerator for up to 24 hours. Shape, coat, and fry the cutlets just before you plan to serve them for the best taste and texture.
This usually happens if the potato mixture has too much moisture or if it wasn't bound well. Ensure your boiled potatoes are relatively dry. You can also add a tablespoon of cornstarch or breadcrumbs to the mixture to act as a binder. Chilling the patties before frying also helps them hold their shape.
For a crispy coating, you can use crushed cornflakes, crushed poha (flattened rice), or coarse semolina (rava) as a substitute for breadcrumbs.