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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.
Prepare the Cutlet Mixture
Shape and Coat the Cutlets
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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.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 241.18 calories per serving with 10.13g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shallow Fry the Cutlets
Drain and Serve
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.
Incorporate finely chopped or grated vegetables like carrots, peas, or bell peppers into the potato-egg mixture for added nutrition and texture.
Place a small cube of mozzarella or processed cheese in the center of each patty before shaping and frying for a gooey, cheesy surprise.
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.
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
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.
Potatoes and bajra flour provide complex carbohydrates, which offer a steady release of energy, making this a satisfying and energizing snack.
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.
It's a moderately healthy snack. The eggs provide high-quality protein, and the bajra flour coating makes it a gluten-free option rich in fiber and minerals. However, since it is shallow-fried, it contains more fat than a baked version. It's best enjoyed in moderation as part of a balanced diet.
Yes, absolutely! To bake, preheat your oven to 200°C (400°F). Arrange the coated cutlets on a baking tray lined with parchment paper, lightly spray them with oil, and bake for about 15-20 minutes, flipping them once halfway through, until they are golden and crisp.
This usually happens if the mixture has too much moisture. The primary cause is often over-boiled potatoes. To fix a moist mixture, you can add a tablespoon or two of breadcrumbs or roasted gram flour (besan). Also, chilling the shaped cutlets for at least 15-20 minutes before frying helps them hold their shape.
Yes, you can prepare the mixture up to a day in advance and store it in an airtight container in the refrigerator. However, it's best to shape and coat the cutlets just before you plan to fry them for the best texture.