- Serves: 7 - 8
- Prep Time: 45 Minute
- Cooking: 15 Minute
Tasted this creation at a restaurant named”Atithi “on the Mumbai-Ahmedabad highway. And I must say it was absolutely delicious!!! This restaurant is owned by a Parsi and serves some really authentic Parsi delicacies. Wanted to try more but since we were in such a rush and it was already past lunch time,I ordered this one and I must say I am gonna come back for more!!!! And a review is definitely in order… Back to the Egg Cutlet….i have tried to recreate the taste but made certain changes here and there. Moreover at the restaurant it was served with potato salli (they taste like potato wafers but are sort of shredded and fried crisp) which was very good accompaniment.
- Prepare the chutney by grinding all the ingredient for chutney finely using very little water. Remove and keep aside. Prepare the chutney by grinding all the ingredient for chutney finely using very little water. Remove and keep aside. Cut the boiled
- Assemble the cutlets. Put the pudina chutney on the egg and cover it evenly with the mashed potato mixture. Prepare all the cutlets similarly.
- Heat oil in a kadhai. When hot reduce the flame to medium. Roll the cutlets in the sooji and deep fry on medium flame till golden.
- erve hot with tomato ketchup and pudina chutney. You can also serve it with potato wafers and onion rings.
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