Loading...
Spicy and savory egg cutlets, a beloved tea-time snack from Kerala. Hard-boiled eggs are enveloped in a flavorful mashed potato mixture, coated in breadcrumbs, and fried to golden perfection.
Prepare Eggs and Potatoes
Cook the Masala Filling
Shape the Cutlets
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
A creamy and fragrant egg curry from the heart of Kerala, made with hard-boiled eggs simmered in a spiced coconut milk gravy. This authentic 'Mutta Curry' is a perfect side for appam, idiyappam, or steamed rice.
An authentic guide to cooking perfect Kerala Matta Rice, a traditional parboiled red rice with a unique earthy flavor and delightfully chewy texture. This nutrient-packed staple is the ideal accompaniment for classic South Indian curries like sambar and avial.
Spicy and savory egg cutlets, a beloved tea-time snack from Kerala. Hard-boiled eggs are enveloped in a flavorful mashed potato mixture, coated in breadcrumbs, and fried to golden perfection.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 332.03 calories per serving with 13.79g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Coat the Cutlets
Shallow Fry to Perfection
For a lower-calorie option, bake the cutlets at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp. You can also use an air fryer at 180°C (360°F) for 15-18 minutes.
Replace the hard-boiled egg with a cube of paneer, a small mushroom, or a mix of finely chopped vegetables. For a vegan version, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for the coating.
Add 1/2 cup of cooked and shredded chicken or minced mutton (keema) to the potato masala for a non-vegetarian filling.
Instead of breadcrumbs, try using crushed cornflakes, semolina (rava), or crushed vermicelli for a different texture and crunch.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The potatoes in the cutlets are rich in complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer.
This recipe uses spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
One serving, which consists of two Mutta Cutlets, contains approximately 430-460 calories. The exact number can vary based on the size of the potatoes and eggs, and the amount of oil absorbed during frying.
Mutta Cutlet can be part of a balanced diet when eaten in moderation. It provides a good amount of protein from the eggs and energy from the potatoes. However, since it is shallow-fried, it is higher in calories and fat. For a healthier alternative, consider baking or air-frying them.
Cutlets usually break for two main reasons: 1) The potato mixture was too moist, or 2) The cutlet was not sealed properly, allowing oil to seep in. To prevent this, ensure your boiled potatoes are not waterlogged and that you seal the potato casing around the egg completely, with no cracks.
Yes, absolutely. You can prepare the cutlets up to the coating stage, arrange them on a tray without touching, cover with plastic wrap, and refrigerate for up to 24 hours. Fry them just before serving for the best taste and texture.
Yes. After shaping and coating, place the cutlets on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag. They can be stored for up to a month. Fry them directly from frozen, adding a few extra minutes to the cooking time.
They are traditionally served as a tea-time snack with tomato ketchup. They also pair wonderfully with mint-coriander chutney, tamarind chutney, or a simple side salad.