Chutney and Egg Patties | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana

Boiled egg and chutney stuffed in mashed potato covering and deep fried. Watch this video to find out how to make this recipe.

CHUTNEY AND EGG PATTIES

Ingredients

4 eggs, hard boiled
4-5 medium potatoes, boiled and peeled
Salt to taste
1 tablespoon + ¼ cup semolina
2 eggs
Oil for deep-frying
Fresh coriander leaves for garnishing
Chutney
1 cup fresh scraped coconut
5-6 green chillies
1 medium raw mango, deseeded and chopped
1 teaspoon roasted cumin seeds
Salt to taste
½ teaspoon castor sugar
3-4 garlic cloves
5-6 fresh coriander sprigs
4-5 fresh mint sprigs
Juice of ½ lemon

Method

1. To prepare chutney, combine coconut, broken green chillies, raw mango, cumin seeds, salt, castor sugar and garlic cloves in a blender.
2. Roughly chop coriander sprigs and mint sprigs, add to coconut mixture and blend to make a smooth paste. Transfer in a bowl. Add lemon juice and salt and mix well.
3. Take potatoes in another bowl and lightly mash. Add salt and 1 tablespoon semolina and mix well.
4. Halve the eggs. Break eggs in another bowl, add salt and beat well.
5. Transfer ¼ cup semolina on a plate.
6. Heat sufficient oil in a pan.
7. Divide potato mixture into equal portions and flatten them. Put some prepared chutney in the center, place one halved egg on top and seal to cover the egg.
8. Coat the prepare egg patties with semolina and dip in beaten eggs.
9. Deep-fry egg patties in hot oil till golden and crisp. Drain on absorbent paper.
10. Serve hot garnished with coriander leaves.

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Cuisine - Indian

Course - starter

Dish - starter