Sunday, 11 May 2014




Eggs hard boiled
4 nos
Potatoes boiled
½ kg
Green chillies
3 – 4 nos
Coriander leaves chopped
1 cup
Haldi / turmeric pdr
¼ tsp
2 tbsp
3 – 4 tbsp
Fresh bread crumbs
½ cup
For deep frying



1.       Mash the boiled potatoes.

2.       Grind the green chillies to a paste with half of the coriander leaves.

3.       Add this paste to the potato mash with salt, haldi and the remaining coriander leaves.
4.       Mash well and divide into 8 even sized balls.
5.       Cut the hardboiled eggs into 2 lengthwise.
6.       Roll a ball from the potato mash. Create a depression in the centre to resemble a cup.
7.       Keep half of the egg in the depression with the cut side facing down.
8.       Cover it entirely with the potato such that you cannot see the egg at all.
9.       Prepare a slurry with cornflour and water or beat an egg.
10.   Dip the prepared potato roll into the slurry and roll it in fresh bread crumbs. (I have just finely ground fresh bread to a crumb like consistency). Lightly press the crumbs in.

11.   Deep fry in hot oil till golden brown. Serve hot with tomato ketchup or coriander chutney.

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