Chutney and Egg Patties

Halved boiled eggs covered with potato-semolina mixture and deep fried – a fantastic snack. This is a Sanjeev Kapoor exclusive recipe.

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Chutney and Egg Patties

Main Ingredients Eggs, Potatoes medium
Cuisine Indian
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Chutney and Egg Patties

  • 4 Eggs hard boiled
  • 4-5 Potatoes medium boiled, peeled
  • to taste Salt
  • ¼ cup Semolina 1 tablespoon +
  • 2 Eggs
  • for deep-frying Oil
  • for garnishing coriander leaves
  • Chutney
  • 1 cup Scraped coconut
  • 5-6 Green chillies
  • 1 medium Raw mango deseeded, chopped
  • 1 teaspoon Cumin seeds roasted
  • to taste Salt
  • ½ teaspoon Castor sugar (caster sugar)
  • 3-4 Garlic cloves
  • 5-6 coriander sprig
  • 4-5 Mint sprigs
  • Juice of ½ lemon


  1. To prepare chutney, combine coconut, broken green chilies, 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 a smooth chutney.Transfer into a bowl. Add lemon juice and salt and mix well.
  3. Take potatoes in another bowl and mash lightly. Add salt and 1 tablespoon semolina and mix well.
  4. Halve the boiled eggs. Break eggs in another bowl, add salt and beat well.
  5. Spread¼ cup semolina on a plate.
  6. Heat sufficient oil in a pan.
  7. Divide potato mixture into equal portions and flatten them. Put some chutney in the center, place one halved egg over it, bring in the edges and seal completely covering the egg.
  8. Coat the 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.