Mutta Cutlet
Spiced egg cutlets with a crisp breadcrumb coating and a soft, savory center. This popular Indian snack uses boiled eggs wrapped in a simple potato mixture, then shallow fried until golden and crunchy.
For 4 servings
- boil · ~20 min
Boil the eggs and potatoes.
1.Place 4 eggs in a pan with water and boil until hard-cooked, about 10 minutes.2.Cook the potato in water until tender, then peel and mash while still warm.3.Cool the boiled eggs, peel them, and set aside. - prep · ~5 min
Halve the eggs and get the coating ready.
1.Cut the 4 boiled eggs lengthwise into halves.2.Beat the remaining 2 eggs in a bowl with a small pinch of salt.3.Spread the breadcrumbs on a plate for coating. - saute · ~8 min
Make the potato masala.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add onion, green chili, and ginger, then cook until the onion turns soft, 4 to 5 minutes.3.Add garam masala, black pepper, red chili powder, turmeric powder, and salt.4.Mix in the mashed potato and cook for 2 minutes.5.Turn off the heat and stir in the coriander leaves.TIPKeep the potato mixture fairly dry so the cutlets hold their shape while coating and frying. - assemble · ~10 min
Shape the cutlets around the egg halves.
1.Divide the potato mixture into 8 equal portions.2.Flatten one portion in your palm and place one egg half in the center.3.Cover and shape the potato mixture neatly around the egg half into an oval cutlet.4.Repeat with the remaining potato mixture and egg halves. - fry · ~8 min
Coat and shallow fry the cutlets.
1.Dip each shaped cutlet in the beaten egg.2.Roll it in breadcrumbs and coat well on all sides.3.Heat the remaining oil in a frying pan over medium heat.4.Shallow fry the cutlets, turning gently, until golden and crisp on all sides, 3 to 4 minutes per side.TIPFry on medium heat so the coating browns evenly without splitting the cutlets. - serve
Serve the mutta cutlets hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the boiled eggs cool fully before wrapping so steam does not loosen the potato layer.
- 2Mash the potatoes while warm, but cool the mixture before shaping for cleaner, crack-free cutlets.
- 3If the potato masala feels sticky, chill it for 15 to 20 minutes before wrapping the egg halves.
- 4Press the breadcrumbs firmly onto the surface so the coating stays intact during shallow frying.
- 5Turn the cutlets gently with a flat spatula; rough handling can split the egg-filled center.
- 6Drain on a rack or paper towel right after frying to keep the crumb coating crisp.
- 7You can shape and crumb-coat the cutlets ahead, then refrigerate and fry just before serving.
Adapt it for your goals.
Spicier
Increase green chili and red chili powder for a hotter tea-time snack with more punch.
low oilLow-oil
Brush the crumbed cutlets with oil and bake or air-fry instead of shallow frying for a lighter finish.
chettinad styleChettinad-style
Add a little fennel powder and extra black pepper to the potato masala for a bolder South Indian flavor.
no onionNo-onion
Skip the onion and rely on ginger, chili, coriander, and spices if you want a simpler version without onion.
Why this is on our healthy list.
Protein from Eggs
The boiled eggs and egg coating make this snack more filling and add good-quality protein.
Energy-Giving Potatoes
Potatoes provide satisfying carbohydrates, making these cutlets a hearty snack or light meal.
Aromatic Herbs and Spices
Ginger, green chili, coriander leaves, turmeric, and pepper add flavor along with plant compounds from whole spices and herbs.
Frequently asked questions
The potato mixture is usually too moist or the oil is too hot. Keep the masala fairly dry, chill the shaped cutlets if needed, and fry on medium heat.
