My kebab mixture is too sticky to shape — what should I do?

Add a tablespoon of breadcrumbs or crushed cornflakes to the mixture to absorb excess moisture. Also ensure your potatoes are drained well after boiling.

Can I skip the egg white coating for a vegan version?

Yes, you can brush the kebabs with a mixture of cornflour and water (slurry) before coating in breadcrumbs — it works as a binder.

Why did my kebabs fall apart in the pan?

The mixture may be too wet or the pan not hot enough. Make sure to refrigerate the shaped patties for 10 minutes and fry on medium heat without moving them too early.

Can I freeze egg kebabs?

Yes, freeze the uncooked, coated kebabs on a tray, then transfer to a zip-top bag. Fry directly from frozen, adding 2-3 minutes to the cooking time.

Home / Recipes / indian / Egg Kebab

indianEasyeggetariandairy freenut free

Egg Kebab

RATING

4.4/5(58)

TASTE SCORE

8/10

Golden, crispy-on-the-outside, soft-and-spicy-on-the-inside kebabs made from mashed boiled eggs, aromatic spices, and fresh herbs. These pan-fried delights come together in 30 minutes — perfect as a starter for dinner parties or wrapped in a paratha for a protein-packed evening snack.

PREP

15m

COOK

15m

SERVES

2 PIECES

368 cal

SERVINGS

METHOD · 7 STEPS

prep
Boil and mash the eggs and potatoes.
1.Boil 6 eggs for 10 minutes until hard. Cool, peel, and mash finely in a large bowl.
2.Boil 2 potatoes until fork-tender. Peel and mash them into the same bowl.
TIPMash while still warm — it binds better and creates a smoother dough.
mix
Combine all ingredients for the kebab mixture.
1.Add chopped onion, green chili, grated ginger, coriander leaves, and mint leaves to the bowl.
2.Sprinkle in red chili powder, turmeric, garam masala, chaat masala, salt, and lemon juice.
3.Mix everything thoroughly with your hands until a uniform, firm dough forms.
TIPTaste the mixture now and adjust salt or lemon juice before shaping — you can taste it raw since eggs and potatoes are already cooked.
prep
Shape the kebabs.
1.Divide the mixture into 8 equal portions.
2.Roll each portion into a smooth ball, then flatten gently into a round patty about 1 cm thick.
3.Place shaped patties on a plate. Cover and refrigerate for 10 minutes to firm up.
TIPWet your palms lightly with water while shaping — the mixture won't stick to your hands.
prep
Set up the coating station.
1.Spread breadcrumbs on a flat plate.
2.Lightly beat 1 egg white in a small bowl until frothy.
prep
Coat each kebab.
1.Dip each chilled patty into the beaten egg white, letting excess drip off.
2.Press both sides into the breadcrumbs to form an even, thin crust.
3.Set coated kebabs aside on a dry plate.
fry
Shallow fry the kebabs until golden.
1.Heat 4 tbsp oil in a non-stick frying pan over medium heat.
2.Place 4 kebabs in the pan without overcrowding. Fry for 2-3 minutes per side until deep golden and crisp.
3.Drain on paper towels. Repeat with remaining kebabs.
TIPKeep the heat at medium — too high burns the breadcrumbs before the inside warms through.
garnish
Serve hot with chutney and onion rings.
Arrange kebabs on a serving platter. Sprinkle a pinch of chaat masala on top. Serve immediately with mint chutney, tangy tamarind chutney, and sliced onion rings with lemon wedges on the side.

PRO TIPS

What to keep in mind.

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

1
Mash the eggs and potatoes while still warm for a smoother, more pliable dough.
2
Refrigerate the shaped patties for 10 minutes — this firms them up and prevents breakage during coating.
3
Keep the frying heat at medium; high heat burns the breadcrumb coating before the inside warms through.
4
Wet your palms with water while shaping the kebabs to prevent the mixture from sticking.
5
Taste the mixture raw before shaping — since the eggs and potatoes are cooked, you can adjust salt or lemon juice safely.
6
Use a non-stick pan and shallow-fry in batches; overcrowding lowers the oil temperature and makes the coating soggy.

RECIPE VARIATIONS