Bombay Eggs


  • For Potato Mixture
    Mashed potatoes - 2 cups
    Oil - 2 Tbsp
    Chopped onions - ½ cup
    Salt & pepper - to taste
  • For Chutney
    Roasted gram - 1/3 cup
    Green chillies - 2-4
    Garlic - 6 flakes
    Ginger - small piece
    Cumin seeds - 1 tsp
    Cashewnuts - 2 Tbsp
    Coriander leaves - ½ cup
    Mint leaves - ¼ cup
    Salt and lime juice - To taste
  • Al Jazira hard boiled "Golden Eggs" - 4
    Egg and bread crumbs - to coat
    Oil - to fry


  • For Potato Mixture Heat oil, fry onions till light brown. Add potatoes, salt and pepper. Stir well and remove fire.
  • For Chutney Grind all the ingredients from roasted gram to mint leaves together to a stiff paste. Add salt and lime juice to taste.
  • Peel the eggs and cut into halves.
    Sandwich the halves with chutney.
    Cover each egg with ¼ the potato mixture.
    Coat with lightly beaten egg and roll in bread crumbs. Deep fry in hot oil. Serve hot.
  • Note: Add some water to the remaining chutney and serve as a dip with the eggs. Serves : 4-6