 To be served hot with tomato fritters or tomato sauce
Ingredients
6 full boiled eggs
Ingredients for the Covering
350 gms boiled potatoes
½ tsp white pepper
60 gms cream (optional)
Some chopped coriander leaves
1 tsp salt
½ tsp red pepper
1 egg yolk
2 finely cut green chillies
For the preparation of the Covering
Boil the potatoes. Peel and mash them on cooling. Add salt, red and white pepper, egg yolk
and cream. Beat till it becomes light and fluffy, then add coriander leaves and green
chillies.
Ingredients for Coating and Frying
1 egg white and 1 whole egg
Bread crumbs
450 gms ghee
For Coating and Frying
Divide the mixture into six equal parts. Place one paste on the palm of the left hand and
flatten it out with the finger tips of the right. Put a hard boiled egg brushed all over
with a little of the full beaten egg on it. Add some mashed potatoes over the centre and
gradually work the mixture up till it fully encloses the egg. Seal the top and chill it in
the fridge for 15 minutes. Now roll it twice in the beaten egg and then in the bread
crumbs. Then deep fry in smoking hot ghee till it becomes golden brown in
colour.
Ingredients for Tomato Fritters
4-6 tomatoes
¼ tsp. red pepper
¼ tsp. salt
¼ tsp. white pepper
Ingredients for the Batter
1 egg
A little flour
Bread crumbs
A pinch of salt
¼ tsp. red and white pepper
Method for preparing Tomato Fritters
Cut the tomatoes into three equal slices. Sprinkle each slice with the seasoning of ¼
teaspoon salt, red and white pepper. Beat the egg mixture in the flour, water and
seasoning (bread crumbs, salt, red and white pepper). Dip each slice into the batter and
shallow fry it in the hot ghee till it is crisp and golden in colour.
Shobha Mathur Pandian
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