Ingrédients pour Egg Chop
- Boiled Potatoes
- 2-3 green chilies, finely chopped
- 1/4 cup chopped coriander leaves
- Onions
- Black Pepper
- 1 tablespoon ghee
- Ginger Garlic Paste
- 1 lemon, juiced
- 2 large eggs
- 2 tablespoons powdered milk
- 1/4 cup all-purpose flour
- 4 hard-boiled eggs, peeled and cubed
- Plain Sweet Biscuit Crumbs
- 1 teaspoon dried oregano
- Onion Seeds
- Salt to taste
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Comment préparer Egg Chop
- Boil potatoes until tender. Mash thoroughly with chopped green chilies, coriander, onion, pepper powder, ghee, ginger-garlic paste, and salt.
- Stir in the lemon juice and mix well.
- In a separate bowl, whisk together eggs, powdered milk, flour, salt, and a pinch of pepper.
- Make a medium-sized ball from the potato mixture.
- Press the center to create a small indentation.
- Fill the indentation with cubed hard-boiled eggs.
- Cover the filling with more potato mixture, shaping into a ball.
- Gently press the ball into an oval shape (make approximately 8).
- Mix biscuit crumbs, oregano, and nigel seeds in a shallow dish.
- Dip each chop into the egg mixture, ensuring it's fully coated.
- Coat the egg-dipped chops completely with the crumb mixture, pressing gently to adhere.
- Heat enough oil in a deep pan to comfortably fry 3-4 chops at a time.
- Carefully place 3-4 chops into the hot oil, ensuring not to overcrowd the pan.
- Fry until golden brown and crispy, turning occasionally. (about 3-4 minutes per side)
- Remove the fried chops and place them on a paper towel-lined plate to drain excess oil.
- Repeat steps 13-15 until all chops are fried.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
30g
Fat
10g
Carbs
13g
