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Main Ingredients | Eggs, Mutton mince (keema) |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Indian Scotch Eggs
- 4 Eggs hardboiled
- 200 grams Mutton mince (keema)
- 1 tablespo + to deep fry Oil
- 1 medium Onion finely chopped
- 1 tablespoon Ginger-garlic paste
- to taste Salt
- 1 teaspoon Red chilli powder
- ½ teaspoon Garam masala powder
- 1 tablespoon Fresh coriander leaves chopped
- ½ cup Bread crumbs dried
- ½ cup Refined flour (maida)
- 1 Egg
- to sprinkle Chutney mayonnaise
- for garnishing Fresh mint leaves
Method
- Heat 1 tablespoon oil in a non-stick pan. Add onion and sauté till translucent. Add ginger-garlic paste and sauté for 30 seconds.
- Add salt, mix and cook for 1 minute. Add chilli powder and garam masala powder, mix and cook for 1 minute or till the oil is separated. Remove from heat and cool.
- Take mutton mince in a bowl. Add salt, coriander leaves and onion mixture and mix well.
- Spread breadcrumbs and flour on different plates. Break an egg in a bowl, add salt and beat well.
- Heat sufficient oil in a kadai.
- Divide the mutton mixture into 4 equal portions. Take each portion, flatten it on your palm, place one hardboiled egg and cover with mutton mixture.
- Dust the eggs with flour and dip in beaten egg. Coat them with breadcrumbs.
- Deep-fry the eggs in hot oil till golden and crisp. Drain on absorbent paper.
- Halve the Scotch eggs, place them on a serving plate and drizzle some chutney mayo on top.
- Serve hot garnished with fresh mint leaves.
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