By Shireen Jamooji
December 1st, 2023
This simple but delicious recipe is a staple of Thalassery snack foods and often enjoyed as an iftar treat. Here’s how to make it at home.
4 hard-boiled eggs ¼ cup + 1 tsp cornflour 1 beaten egg (for dipping) 1 cup breadcrumbs (or as required for coating) Oil for deep frying For the Green Masala: 2 boiled and peeled potatoes, mashed without lumps 1 cup chopped coriander leaves 5 green chillies 3 cloves of garlic Small piece of ginger
Grind together coriander leaves, green chillies, garlic, and ginger without adding water.
Saute the ground coriander paste until the raw smell disappears. Add mashed potatoes and mix well. Set aside in a bowl.
Roll each hard-boiled egg in cornflour and set aside and in a bowl, mix the beaten egg with cornflour paste
Grease your palm and shape medium-sized balls from the potato mixture. Flatten each ball and place a cornflour-coated egg inside. Cover with potato masala and shape it well.
Dip each prepared kebab in the egg mixture, roll in breadcrumbs, dip again in the egg mixture, and finally roll in breadcrumbs.
Heat oil in a wok for deep frying. Fry each kebab until browned. Serve warm.