Egg chutney cutlets
Preparation Time - 20 minutes | Cooking Time - 60 minutes | Serving - 10
Preparation Time - 20 minutes | Cooking Time - 60 minutes | Serving - 10
For the chutney:
Fresh grated coconut - 250 gms
Fresh Coriander (with stem) - 10 springs
Vinegar or Tamarind juice - 1 tsp
Sugar - 2 tsp (as per taste)
Green chillies - 2 (as per taste)
Pepper corns - 1 tsp
Cumin seeds - 1 tsp
Salt - 1/4 tsp
Small Onion - 1 (roughly diced)
Medium sized Garlic cloves - 6
Water - 2 tsp (for grinding)
For the Stuffing:
Chutney - 1 bowl
Eggs - 5
For the Outer Covering of the Potato chop:
Medium sized Potatoes - 4
Egg - 1 (beaten)
Breadcrumbs - 1 cup
Salt - 1/2 tsp
Water - 5 cups
Oil – as required.
In a small mixer grinder, add fresh Coriander, vinegar or Tamarind juice, sugar, green chillies, pepper corns, cumin seeds, salt, small onion, garlic cloves, water, and grind well to make a fine paste.
Add the scraped coconut to the mixer grinder and grind again. Once done, transfer the chutney to a bowl and keep aside.
Peel and Wash the potatoes thoroughly. Cut them into 8 pieces and keep aside.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté' Button with 10 mins timer in front dashboard.
Add water, salt, potatoes one by one to the inner cooker pot, and place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
After Pre-Cooking is done the cooking countdown will appear and starts down from 10 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now TWIST and Open the cooker. Check if the potatoes have turned soft. If yes, press cancel.
Drain out all the water from the cooker and transfer the potatoes to a plate. Mash the hot potatoes and make sure there are no lumps. Once done, keep aside.
Clean the inner cooking pot and add water, eggs to it. Switch to Quick-Sauté mode of taste and after 20 minutes, turn off the ROBOCOOK and remove the eggs. Peel the boiled eggs, cut into two halves, and keep aside.
Roll mashed potatoes into small balls of approx 40-45 gms each. Lightly grease your palms with oil. One ball at a time, spread, and flatten on your palm. Coat chutney on it and place half of the egg over it. Leave about 1/2-inch space in the edges.
Very gently, bring the sides of the potatoes together, close the balls to form an oval shape and place on a large tray.
Coat the outer layer of the balls with beaten egg. Apply breadcrumbs to the balls and place on a tray.
Add oil to inner cooking pot and let it heat a bit. Switch to sauté on Medium mode of taste.
Now add two egg chutney cutlets at a time and deep fry till they turn brown in colour. Once done, switch off the Robocook and transfer them to a bowl lined with kitchen paper towel.
Serve hot egg chutney cutlets with ketchup.