This is a recipe from Mughalai cuisine usually prepared with minced meat and eggs. But I am using potato covering for the eggs.They are quite easy to prepare.
Ingredients:
Eggs – 4, hard boiled and shell removed,
Potato – 4, medium, washed, peeled and mashed soft,
Green chilli paste – 1/2 TSP,
Haldi – 1/8 TSP,
Garam masala – 1/2 TSP,
Amchur – 2 Pinches,
Salt,
Very finely chopped coriander – 1 Tablesp,
Very finely chopped garlic clove – 1,
Fried Channa dal flour – 2 Tablesp,
Bread crumbs – 50 Gms,
Oil to deep fry,
Method:
1).Mix potato mash with all the ingredients except bread crumbs and oil.
2).Cover the eggs completely with potato mash and lightly roll them on bread crumbs.Prepare all eggs like that.
3).Deep fry them to a light golden in colour.Drain on a kitchen paper to absorb any excess oil.
4).Carefully cut the stuffed eggs lengthwise into two. Serve on tomato and onion rings as a snack.
5).You can serve these koftha in masala gravy with rice preparations/ chapathi/ poori.