Boiled Egg Bread Roll Or Potato Scotch Eggs Recipe by Swati
Cooking Instructions Preparation 10 minutes Cooking time 25-30 minutes 1 To prepare the filling, Heat oil in a pan, add the cumin seeds. Let them crackle. Now add the onions and cook them till they turn pink with very little gold on the edges for about 3-4 minutes. 2 Now add the green chillies and green coriander. Mix well. Add salt, deghi mirch and coriander powder. Mix well. At this stage add about 2-3 tbsp of water to prevent the spices from burning. Cook till all the water dries. 3 Now add the tomato sauce and mix. Add the grated potatoes, mix very well, keep aside to cool. 4 To make the rolls, make fresh bread crumbs, take 3-4 slices of bread and grind them in a mixer grinder. Now, make a slurry with the flour using ¼ cup of water or less. The slurry should not be too thick. 5 Take an egg, cover it on all sides with the potato mixture. Now dip this in the slurry and roll it over the bread crumbs. Repeat this process to get a thick coat. 6 Alternatively, you may remove the sides of 2 bread slices, dip them in water and squeeze out the excess. Cover the potato roll, nicely with the soaked bread. Repeat with all the eggs. 7 Keep them in the fridge for some time. To fry, heat oil in a deep wok and deep fry one roll at a time. Once they are golden brown remove on absorbent paper. Cut from the center and serve immediately. 1 To prepare the filling, Heat oil in a pan, add the cumin seeds. Let them crackle. Now add the onions and cook them till they turn pink with very little gold on the edges for about 3-4 minutes. 1 To prepare the filling, Heat oil in a pan, add the cumin seeds. Let them crackle. Now add the onions and cook them till they turn pink with very little gold on the edges for about 3-4 minutes. 2 Now add the green chillies and green coriander. Mix well. Add salt, deghi mirch and coriander powder. Mix well. At this stage add about 2-3 tbsp of water to prevent the spices from burning. Cook till all the water dries. 2 Now add the green chillies and green coriander. Mix well. Add salt, deghi mirch and coriander powder. Mix well. At this stage add about 2-3 tbsp of water to prevent the spices from burning. Cook till all the water dries. 3 Now add the tomato sauce and mix. Add the grated potatoes, mix very well, keep aside to cool. 3 Now add the tomato sauce and mix. Add the grated potatoes, mix very well, keep aside to cool. 4 To make the rolls, make fresh bread crumbs, take 3-4 slices of bread and grind them in a mixer grinder. Now, make a slurry with the flour using ¼ cup of water or less. The slurry should not be too thick. 4 To make the rolls, make fresh bread crumbs, take 3-4 slices of bread and grind them in a mixer grinder. Now, make a slurry with the flour using ¼ cup of water or less. The slurry should not be too thick. 5 Take an egg, cover it on all sides with the potato mixture. Now dip this in the slurry and roll it over the bread crumbs. Repeat this process to get a thick coat. 5 Take an egg, cover it on all sides with the potato mixture. Now dip this in the slurry and roll it over the bread crumbs. Repeat this process to get a thick coat. 6 Alternatively, you may remove the sides of 2 bread slices, dip them in water and squeeze out the excess. Cover the potato roll, nicely with the soaked bread. Repeat with all the eggs. 6 Alternatively, you may remove the sides of 2 bread slices, dip them in water and squeeze out the excess. Cover the potato roll, nicely with the soaked bread. Repeat with all the eggs. 7 Keep them in the fridge for some time. To fry, heat oil in a deep wok and deep fry one roll at a time. Once they are golden brown remove on absorbent paper. Cut from the center and serve immediately. 7 Keep them in the fridge for some time. To fry, heat oil in a deep wok and deep fry one roll at a time. Once they are golden brown remove on absorbent paper. Cut from the center and serve immediately. 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