Egg Potato Kabab Top

Ingredients

• 4 extra large potatoes
• 4 large eggs
• 2 onions (thinly sliced)
• flour - as needed
• ½ tsp red chile powder
• oil – as needed
• salt – as needed
• ¼ tsp black pepper
• 2 eggs (beaten)
• ½ tsp ginger paste
• ½ tsp garlic paste
• 1 or ½ tsp garam masala
• bread crumbs – as needed
• ⅓ cup cilantro leaves - (chopped)

Procedures

1. Boil potatoes and eggs in a cattle.
2. While boiling, fry sliced onions until they get golden color.
3. After the potatoes get boiled properly, peel off the skins, drain extra water (by drying the potatoes in a heated pan for a minute or more), mix with fried onions and some bread crumb.
4. Mix thoroughly with ginger paste, garlic paste, garam masala, cilantro leaves, and red chili powder to make a fine paste.
5. Peel off the egg shells.
6. Coat the eggs with potato mix and make oval shaped balls.
7. Make 8 balls.
8. Take one ball, add flour surrounding its surface, dip it in beaten egg, and then add bread crumb before frying the chop in a deep frying pan.
9. Keep heat at medium or low and deep fry until the color becomes reddish brown.
10. Sprinkle black pepper and serve hot with ketchup.