Egg Kebab

Ingredients:

4 boiled eggs

3 medium-sized potatoes, boiled and mashed

1 small piece of ginger, finely chopped

2-3 green chilies, finely chopped (adjust to taste)

½ medium-sized onion, finely chopped

½ tsp turmeric powder

1 tsp chili powder (adjust to taste)

½ tsp garam masala

Salt to taste

Some coriander leaves, chopped

2 tbsp cornflour

2 tbsp maida (all-purpose flour)

Water, as needed, to make a slurry

Breadcrumbs, as needed for coating

Oil, for deep frying

Preparation

Prepare the Eggs:

Hard boil the eggs. Once cooled, peel them and cut each egg lengthwise into four pieces.

Prepare the Potato Mixture:

In a bowl, mash the boiled potatoes until smooth. Add finely chopped ginger, green chilies, and onion to the mashed potatoes.
Add turmeric powder, chili powder, garam masala, and salt to taste. Mix everything well until all the ingredients are evenly combined. Finally, add chopped coriander leaves and mix again.

Shape the Kababs:

Take a small portion of the potato mixture. Flatten it slightly on your palm.Place one piece of the cut boiled egg in the center of the flattened potato mixture. Carefully bring the potato mixture from all sides to cover the egg completely, shaping it into an oblong or cylindrical shape similar to an unnakaya (a local snack).Repeat this process for all the egg pieces and the remaining potato mixture.

Prepare the Coating:

In a bowl, mix cornflour and maida. Add enough water to make a smooth, medium-thick slurry.Place the breadcrumbs in a separate plate.

Coat the Kababs:

Dip each shaped egg and potato kabab into the cornflour-maida slurry, ensuring it is evenly coated. Then, roll the coated kabab in the breadcrumbs, making sure they are fully covered.

Fry the Kababs:

Heat oil in a deep frying pan or kadai over medium heat.Once the oil is hot, carefully add the coated mutta kababs. Do not overcrowd the pan. Fry the kababs on medium heat, turning occasionally, until they are golden brown and crispy on all sides.

for details watch video