Egg Cutlet Pao
A delightful Indian street food classic! Spiced egg and potato patties are fried to a golden crisp and tucked inside soft, buttery pao buns with tangy chutneys. A perfect evening snack.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Boil Potatoes and Eggs
- b.Place the potatoes and eggs in a large pot. Cover with water and add 1 tsp of salt.
- c.Bring to a boil. After 10-12 minutes, remove the eggs with a slotted spoon and place them in a bowl of ice water to stop the cooking process.
- d.Continue boiling the potatoes for another 10-15 minutes, or until they are fork-tender. Drain the potatoes.
- e.Once cool enough to handle, peel the potatoes and eggs. Mash the potatoes in a large bowl until smooth. Finely chop the eggs.
- 2
Step 2
- a.Prepare the Cutlet Mixture
- b.To the mashed potatoes, add the chopped eggs, finely chopped red onion, ginger-garlic paste, and green chilies.
- c.Add the dry spices: turmeric powder, red chili powder, garam masala, and chaat masala.
- d.Finally, add the chopped coriander leaves and 0.75 tsp of salt. Gently mix everything together until just combined. Avoid overmixing to maintain the texture of the chopped eggs.
- 3
Step 3
- a.Shape and Coat the Cutlets
- b.Divide the mixture into 4 equal portions. Shape each portion into a round, slightly flattened patty, about 1-inch thick.
- c.For best results, chill the patties in the refrigerator for 15-20 minutes. This helps them hold their shape during frying.
- d.In a shallow bowl, whisk the all-purpose flour and water to create a thin, lump-free slurry.
- e.Spread the breadcrumbs on a separate plate.
- f.Dip each chilled patty first into the flour slurry, letting any excess drip off. Then, gently press it into the breadcrumbs, ensuring an even coating on all sides.
- 4
Step 4
- a.Shallow-Fry the Cutlets
- b.Heat the vegetable oil in a wide, non-stick pan over medium-high heat. The oil should be about 1/2 inch deep.
- c.Once the oil is hot (a breadcrumb dropped in should sizzle immediately), carefully place 2 cutlets in the pan. Do not overcrowd.
- d.Fry for 3-4 minutes per side, until they are a deep golden brown and crisp.
- e.Remove the fried cutlets with a spatula and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 5
Step 5
- a.Toast Pao and Assemble
- b.While the cutlets are frying, prepare the pao. Slit the buns horizontally, keeping one side attached.
- c.Melt the butter on a tawa or flat pan over medium heat. Place the pao, cut-side down, on the tawa and toast for 1-2 minutes until golden and fragrant.
- d.To assemble, spread your favorite chutneys (like mint or tamarind) on the inside of the toasted pao. Place a hot egg cutlet inside.
- e.Garnish with sliced onion rings if desired. Serve immediately while hot and crisp.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Mash the potatoes while they are still warm for a smoother, lump-free texture.
- 2Chilling the shaped patties for 15-20 minutes before frying is crucial to prevent them from breaking apart in the hot oil.
- 3Ensure your oil is sufficiently hot before adding the cutlets. If it's not hot enough, they will absorb too much oil and become greasy.
- 4Be gentle when mixing the cutlet filling to keep some texture from the chopped hard-boiled eggs.
- 5For an extra crispy coating, you can double-coat the patties: dip in slurry, then breadcrumbs, then back in the slurry, and finally in breadcrumbs again.
Adapt it for your goals.
Add Vegetables
Incorporate finely chopped and sautéed vegetables like carrots, peas, or bell peppers into the potato mixture for added nutrition and texture.
Make it CheesyMake it Cheesy
Place a small cube of mozzarella or processed cheese in the center of each patty before shaping for a gooey, melted cheese surprise.
Spice it UpSpice it Up
Increase the amount of green chilies or red chili powder, or add a pinch of black pepper for an extra kick.
Different BreadsDifferent Breads
If pao is unavailable, you can serve the cutlets in burger buns, dinner rolls, or even between two slices of toasted white or brown bread.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Provides Sustained Energy
The complex carbohydrates in potatoes offer a steady release of energy, making this a filling and satisfying snack that can keep you energized for longer.
Rich in Vitamins and Minerals
This dish provides essential nutrients like Vitamin B12 and D from eggs, which support nerve function and bone health, and potassium from potatoes, which is important for blood pressure regulation.
Frequently asked questions
One Egg Cutlet Pao contains approximately 350-450 calories, depending on the size of the cutlet, the amount of oil absorbed during frying, and the butter used for toasting the pao.