Egg Kebab
Crispy on the outside, soft and flavorful on the inside! These savory kebabs are made with mashed boiled eggs, potatoes, and aromatic spices, perfect as a party appetizer or an evening snack.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Boil Eggs and Potatoes
- b.Place eggs in a saucepan, cover with cold water by at least an inch. Bring to a rolling boil, then reduce heat to a simmer and cook for 10-12 minutes for hard-boiled eggs.
- c.Simultaneously, boil the potatoes in a separate pot until they are completely cooked and fork-tender, about 15-20 minutes.
- d.Once cooked, transfer the eggs to a bowl of ice water to stop the cooking process. Peel the eggs and potatoes once they are cool enough to handle.
- 2
Step 2
- a.Prepare the Kebab Mixture
- b.In a large mixing bowl, grate the boiled eggs and potatoes using a box grater. Alternatively, you can mash them thoroughly with a fork or potato masher.
- c.Add the finely chopped onion, green chilies, ginger-garlic paste, besan, and all the spice powders: turmeric, red chili, coriander, cumin, garam masala, and chaat masala.
- d.Add the chopped coriander leaves and salt. Gently mix all ingredients until they are well combined into a uniform mixture. Do not overmix.
- 3
Step 3
- a.Shape and Chill the Kebabs
- b.Lightly grease your palms with oil. Divide the mixture into 12 equal portions.
- c.Take one portion and shape it into a smooth, crack-free oval or round patty, about 1-inch thick.
- d.Place the shaped kebabs on a plate. For best results, cover and refrigerate them for at least 30 minutes. This helps them firm up and hold their shape during frying.
- 4
Step 4
- a.Coat and Shallow Fry
- b.Spread the breadcrumbs on a flat plate. Take each chilled kebab and gently roll it in the breadcrumbs, ensuring an even coating on all sides.
- c.Heat oil in a wide, non-stick pan or skillet over medium heat. The oil should be hot but not smoking.
- d.Carefully place 4-5 coated kebabs in the pan, leaving space between them. Do not overcrowd.
- e.Fry for 3-4 minutes on each side, until they turn a deep golden brown and become crisp.
- f.Using a slotted spoon, remove the kebabs and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining kebabs.
- 5
Step 5
- a.Serve
- b.Serve the Egg Kebabs immediately while they are hot and crispy.
- c.They pair wonderfully with mint-coriander 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.
- 1For the best texture, use starchy potatoes like Russet. After boiling, let them cool and dry completely to avoid a sticky mixture.
- 2Refrigerating the shaped kebabs before frying is a crucial step to prevent them from breaking in the oil.
- 3Ensure the oil is at the correct medium-hot temperature. If it's too cool, the kebabs will absorb excess oil; if it's too hot, they will burn on the outside before cooking through.
- 4For an extra crispy coating, you can double-coat the kebabs. First, dip in a thin slurry of cornflour and water, then coat with breadcrumbs.
- 5To check for seasoning, you can fry a tiny portion of the mixture before shaping all the kebabs and adjust the salt or spices if needed.
Adapt it for your goals.
Healthier Version
Bake the kebabs in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden. You can also use an air fryer at 180°C (360°F) for 12-15 minutes.
Add VegetablesAdd Vegetables
Incorporate finely chopped vegetables like carrots, peas, or bell peppers into the mixture for added nutrition and texture.
Paneer Egg KebabPaneer Egg Kebab
Replace one potato with 100g of crumbled paneer (Indian cottage cheese) for a richer, higher-protein kebab.
Different CoatingDifferent Coating
Instead of breadcrumbs, try coating the kebabs with crushed cornflakes, panko breadcrumbs, or coarse semolina (rava) for a different kind of crunch.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Energy Boosting
The combination of complex carbohydrates from potatoes and protein from eggs provides a sustained release of energy, making these kebabs a fulfilling and energizing snack.
Rich in Vitamins and Minerals
This dish provides essential nutrients like Vitamin D, B12, and selenium from eggs, and potassium and Vitamin C from potatoes, which support bone health, nerve function, and immunity.
Frequently asked questions
One serving of Egg Kebab (3 pieces) contains approximately 350-400 calories. The exact amount can vary depending on the size of the ingredients and the amount of oil absorbed during frying.