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Crispy on the outside, soft and savory on the inside, these delightful kebabs are made from boiled eggs and potatoes. A perfect party appetizer or evening snack that's packed with flavor and comes together easily.
For 4 servings
Prepare the Kebab Base
Spice and Bind the Mixture
Shape and Chill the Kebabs
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Crispy on the outside, soft and savory on the inside, these delightful kebabs are made from boiled eggs and potatoes. A perfect party appetizer or evening snack that's packed with flavor and comes together easily.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 382.2 calories per serving with 17.13g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Prepare the Coating
Coat the Kebabs
Shallow Fry to Perfection
Serve Hot
To bake the kebabs, preheat your oven to 200°C (400°F). Place the coated kebabs on a baking sheet lined with parchment paper, spray with a little oil, and bake for 20-25 minutes, flipping halfway through, until golden and crisp.
Incorporate finely grated carrots, bell peppers, or boiled and mashed green peas into the mixture for added nutrition and flavor.
Place a small cube of mozzarella or processed cheese in the center of each kebab before rolling it into a ball for a gooey, cheesy surprise.
Increase the amount of green chilies or add half a teaspoon of black pepper powder to the mixture for an extra kick.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The combination of carbohydrates from potatoes and protein from eggs provides a sustained release of energy, making this a fulfilling and energizing snack.
This dish contains essential nutrients like Vitamin D and B12 from eggs, and potassium and Vitamin C from potatoes, contributing to better bone health and immunity.
One serving of Egg Goli Kebab, which is approximately 4 pieces, contains around 370-390 calories. This is an estimate and can vary based on the size of the ingredients and the amount of oil absorbed during frying.
Egg Goli Kebab is a good source of protein from the eggs. However, since it is shallow-fried, it is higher in calories and fat. To make it healthier, you can choose to bake or air-fry the kebabs instead.
Yes, you can prepare and shape the kebabs (up to step 3) and store them in an airtight container in the refrigerator for up to 24 hours. Coat and fry them just before you plan to serve for the best crispy texture.
A sticky mixture is usually due to excess moisture in the potatoes. To fix this, you can add an extra tablespoon of roasted besan or a couple of tablespoons of breadcrumbs directly into the mixture to help absorb the moisture.
For a gluten-free option, you can use crushed cornflakes, powdered oats, or coarse semolina (rava) for a crispy coating. Each will give a slightly different texture.