Egg Cutlet Recipe

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Egg Cutlet
Ingredients:
Eggs – 5
Carrot – 1, finely chopped
Beans – 10, finely chopped
Ginger – 1/2 inch piece, peeled
Garlic – 3 to 4 cloves
Potatoes – 2, finely chopped
Onions – 2, chopped
Green Chillies – 2, finely chopped
Cinnamon – 2
Coriander Leaves – 2 bunches
Saunf – 1/2 tsp
Breadcrumbs – 1 cup
Turmeric Powder – 1/4 tsp
Oil – 4 tsp
Salt as per taste

Method:
1. Pressure cook the potatoes, beans and carrot without adding water.
2. Combine and grind together the ginger, garlic, chillies, saunf and cinnamon.
3. Heat 1 tsp of oil in a pan.
4. Add the ground paste and fry until the raw smell disappears.
5. Add the cooked vegetables, salt and turmeric powder.
6. Stir-fry for a minute.
7. Break 3 eggs into the pan and cook until the eggs are done.
8. Beat the other 2 eggs in a pan with little salt.
9. Remove the pan from flame and keep aside to cool.
10. Make small balls of the mixture and flatten them lightly.
11. Heat a tawa over medium flame.
12. Roll the prepared cutlets in breadcrumbs and then dip them in the eggs.
13. Place them on the hot tawa and cook on both sides until golden brown.
14. Transfer to a plate and sprinkle some coriander leaves.
15. Serve hot with ketchup or chutney.

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