Egg Cutlets

Egg Cutlets

Eggs, boiled 4

• Potatoes, boiled & mashed 4
• Salt to taste
• Garam masala powder ½ tbsp
• Red chili powder ½ tsp
• Dry mango powder ½ tsp
• Coriander leaves, chopped 2 tbsp
• Green chilies, chopped 2
• Bread crumbs 1 cup
• Oil to deep fry

Method

• Mix potatoes, salt, garam masala powder, red chili powder, coriander leaves, amchur powder and green chilies and mix well. Halve the eggs and cover with the potato mixture. Roll in breadcrumbs. Refrigerate for thirty minutes. Heat oil in wok and deep fry the cutlets till golden brown in color. Drain on an absorbent paper and serve hot with chili tamarind sauce.