sanaa's recipe note book
sanaa's recipe note book

Egg Chutney Kabab
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Egg Chutney Kabab - sanaa's recipe
  1. 1 Cup = 200ml
  1. Hard – boiled egg – 3 (cut to 2 halves)
  2. Coconut (grated) – 1 cup
  3. Green chili – 2 – 3
  4. Ginger – a small pieces
  5. Garlic – 1 clove
  6. Coriander leaves – ¼ cup
  7. Water – 2 – 3 tbsp
  8. Egg – 1
  9. Bread crumbs – 1 cup
  10. Salt – to taste
  11. Oil – for deep frying
  1. In a grinder, grind together coconut, green chili, ginger, garlic, coriander leaves, 2 – 3 tbsp water and little salt to make the chutney. Cool it in the refrigerator for half an hour.
  2. Take the chutney and divide it to 6 portions. Take one half of the egg and cover it with one portion of chutney, repeat the process with the remaining egg halves and chutney.
  3. Dip these egg chutney balls in egg and coat it well with bread crumbs. Freeze it for another half an hour.
  4. Heat oil in a deep pan and fry these egg chutney kababs over medium flame till it turns golden brown. Serve hot.

Note : *Make sure not to add too much water while making chutney’ else covering the egg will be difficult. *This is a very quick and easy snack to try for Iftar.

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