Egg Cutlets

Egg Cutlets

Ingredients 

For The Filling 

1. Eggs 6

2. Salt 

3. Black pepper powder 

4. Coriander leaves a handful

5. Onions finely chopped 1 medium sized 

6. Oil 1 tbsp

For The Batter

1. Whole wheat flour 1/4 cup

2. Water 

3. Bread crumbs for rolling the eggs dipped in batter

For Shallow Frying 

1. Oil 2 tbsp 

Method Of Preparation 

1. Boil the eggs & slice them into half. 

2. Remove the egg yolks from the sliced eggs into a bowl & mash the yolks.

3. Heat oil in a pan & add the chopped onions. When the onions turn translucent, add the mashed egg yolks & mix it well. Now add the pepper powder & salt & mix well. Finally add the chopped coriander leaves & mix it & turn off the stove. 

4. Leave it aside & allow it to cool. 

5. Once the mixture is cooled, fill each egg white half with the yolk mixture.

6. Mix the whole wheat flour with water to make a lump free batter. The consistency should be like that of the bhajji batter consistency. It should neither be too watery nor too thick.

7. Dip each egg half into the batter & roll them in bread crumbs & shallow fry in oil, first with the yolk side facing up, once that side becomes a little brown then turn the other side & fry for a few seconds & then drain onto paper towels.

8. Serve hot with ketchup.

Notes

1. Be careful when you add salt to the filling. Even a little extra will make the filling too salty. 

2. Press the yolk mixture into the egg white in such a way that it doesn't fall off. Also do not press it in too much such that the egg white breaks :-)

3. Whole wheat flour can be replaced with maida/all purpose flour.