Saturday, 26 October 2013

Egg Chops


It’s interesting to see from which all myriad routes you get your recipes. This one is something my sister’s sister-in-law saw in some newspaper or magazine and liked how it turned out, she shared it with her sister who in turn tried it out at my sister’s place...and that is how my sister came to share the recipe with me. Phew! The bottom line is I tried this recipe and it was good though a little difficult to manage..maybe because I have small hands..more about that when you read the recipe in detail.   


3 boiled eggs,
3 boiled potatoes,
2 roasted red chillies,
1 tsp roasted fennel seeds,
¾ tsp roasted cumin seeds,
Salt to taste,
2 tbsp coconut,
3-4 cloves garlic,
3-4 green chillies
1 beaten egg,
Breadcrumbs as required,
Oil for deep frying


Combine the boiled potatoes, crushed roasted red chillies, roasted fennel powder, roasted cumin powder and salt to taste well.

Grind the coconut, garlic, green chillies and a little salt to a fine paste without adding any water.
Divide the potato mixture into three equal portions. Divide the coconut paste into three equal portions as well.

Take one potato portion and spread it to form a disc, apply a layer of the coconut paste on the disc and place the boiled egg in the centre. Then gently get the edges of the potato disc together so as to completely cover the egg.

Roll this is bread crumbs and dip it in the beaten egg, roll it once more in the breadcrumbs (this is the portion I found difficult) and deep fry.

Slice and serve.