Egg Cutlet
A delightful twist on a classic snack! These savory patties combine boiled eggs and spiced potatoes, coated in a nutty bajra flour for an extra crispy, gluten-free crunch. Perfect for tea time or as an appetizer.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Cutlet Mixture
- b.In a large mixing bowl, take the boiled and peeled potatoes. Mash them thoroughly while they are still slightly warm to ensure a smooth, lump-free texture.
- c.Grate the hard-boiled eggs into the mashed potatoes.
- d.Add the finely chopped onion, green chilies, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and chopped coriander leaves to the bowl.
- e.Season with salt. Mix all the ingredients gently but thoroughly until a uniform, dough-like mixture is formed. Do not overmix.
- f.Taste the mixture and adjust any seasonings if necessary.
- 2
Step 2
- a.Shape and Coat the Cutlets
- b.Lightly grease your palms with a little oil to prevent the mixture from sticking.
- c.Divide the mixture into 8 equal portions.
- d.Take one portion and roll it into a smooth ball, then flatten it gently between your palms to form a round patty (cutlet), about 2-3 inches in diameter and 1/2 inch thick.
- e.Spread the bajra flour on a flat plate. Carefully place each shaped cutlet into the flour and coat it evenly on all sides. Shake off any excess flour.
- f.Place the coated cutlets on a separate plate. For best results, refrigerate them for 15-20 minutes to help them firm up and hold their shape during frying.
- 3
Step 3
- a.Shallow Fry the Cutlets
- b.Heat the oil in a wide, non-stick skillet or pan over medium heat. The oil should be hot but not smoking; it should shimmer slightly.
- c.Carefully place 3-4 coated cutlets in the pan, ensuring not to overcrowd it. Fry in batches.
- d.Cook for 3-4 minutes on the first side, or until the bottom is golden brown and crisp.
- e.Gently flip the cutlets and cook for another 3-4 minutes on the other side until equally golden and crispy.
- 4
Step 4
- a.Drain and Serve
- b.Once cooked, use a slotted spoon to remove the cutlets from the pan.
- c.Place them on a plate lined with paper towels to absorb any excess oil.
- d.Serve the Egg Cutlets hot with mint chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure potatoes are not over-boiled, as this makes the mixture watery and difficult to shape. They should be just fork-tender.
- 2If the mixture feels too moist, add 1-2 tablespoons of breadcrumbs or roasted gram flour (besan) to bind it.
- 3Chilling the shaped cutlets before frying is a crucial step to prevent them from breaking apart in the hot oil.
- 4Maintain a consistent medium heat while frying. If the oil is too hot, the coating will burn before the inside is heated through. If it's not hot enough, the cutlets will absorb too much oil.
- 5For a richer flavor, you can add 1/4 teaspoon of chaat masala or amchur (dry mango powder) to the mixture for a tangy kick.
Adapt it for your goals.
Healthier Version
To reduce oil, you can bake the cutlets. Preheat your oven to 200°C (400°F). Place the coated cutlets on a baking sheet lined with parchment paper, spray with a little oil, and bake for 15-20 minutes, flipping halfway through, until golden and crisp.
Add VegetablesAdd Vegetables
Incorporate finely chopped or grated vegetables like carrots, peas, or bell peppers into the potato-egg mixture for added nutrition and texture.
Cheesy CutletsCheesy Cutlets
Place a small cube of mozzarella or processed cheese in the center of each patty before shaping and frying for a gooey, cheesy surprise.
Different CoatingDifferent Coating
If you don't have bajra flour, you can coat the cutlets with breadcrumbs, crushed cornflakes, or semolina (rava) for a different kind of crunch.
Why this is on our healthy list.
Rich in Protein
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Gluten-Free Snack
The use of bajra (pearl millet) flour for the coating makes these cutlets a great gluten-free alternative to those made with breadcrumbs or refined flour, suitable for individuals with gluten sensitivity.
Energy Boosting
Potatoes and bajra flour provide complex carbohydrates, which offer a steady release of energy, making this a satisfying and energizing snack.
Frequently asked questions
One serving, which consists of two Egg Cutlets, contains approximately 240-260 calories. This is an estimate and can vary based on the size of the potatoes and the amount of oil absorbed during frying.