Egg Cutlet Pao

Name: Egg Cutlet Pao
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 6 pcs egg (4 hard-boiled for the cutlet mixture and 2 for coating); 300 g potato (boiled, peeled and mashed); 2 pcs onion (1 medium, finely chopped for mixture; 1 small, thinly sliced for assembly); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 3 tbsp coriander leaves (chopped); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 1 pinch black pepper; 0.5 tsp salt; 1 tbsp lemon juice (for the cutlet mixture); 1 cup breadcrumbs (for coating); 3 tbsp oil (for shallow frying); 4 pcs pao (soft bread rolls, slit through the center); 4 tbsp mint chutney (for spreading); 1 pcs lime (cut into wedges, for serving)

RATING

4.4/5(67)

TASTE SCORE

8/10

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.

PREP

25m

COOK

20m

SERVES

1 PIECE

568 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Cool the boiled eggs completely before chopping so the yolk stays crumbly, not mushy, in the cutlet mix.
2
Mash the potato while still warm, then let the mixture cool before shaping for firmer, cleaner patties.
3
If the cutlets crack while shaping, chill the mixture for 10 to 15 minutes before coating.
4
Press the breadcrumbs onto the patties firmly so the crust does not slip off during shallow frying.
5
Do not overcrowd the pan; frying in batches keeps the crumb crisp and helps even browning.
6
Toast the pao lightly before filling if you want extra structure against the mint chutney and hot cutlet.
7
Add the sliced onion and lime only at serving time so the pao stays soft but not soggy.