Skewered egg and potato rolls (Baida Kebab) recipe
ingredients
10 Eggs, hard-boiled, grated
200 g (7 oz) Potatoes, boiled, mashed
1 tsp (2 g) Garam masala
1 tsp (2 g) Chaat masala
1/2 cup (60 g) 2 oz Breadcrumbs
1 1/2 tsp (6 g) Salt
1 tsp (2 g) Red chilli powder
2 tsp (12 g) inger (adrak), chopped
1 tsp Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (40 g) Butter for basting
200 g (7 oz) Potatoes, boiled, mashed
1 tsp (2 g) Garam masala
1 tsp (2 g) Chaat masala
1/2 cup (60 g) 2 oz Breadcrumbs
1 1/2 tsp (6 g) Salt
1 tsp (2 g) Red chilli powder
2 tsp (12 g) inger (adrak), chopped
1 tsp Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (40 g) Butter for basting
method
1. Mix together the eggs, potatoes, garam masala, chaat masala, breadcrumbs, salt, red chilli powder, ginger, preen chillies, green coriander, and raw egg.
2. Divide this mixture into 5 equal portions
3. Wrap each portion along the length of the skewers with wet hands leaving a 2 cm gap between each. Roast for 5 - 10 minutes.
4. Remove and baste with butter. Roast further for 3 - 5 minutes or until cooked.
5. Remove from skewers and serve hot with mint chutney
2. Divide this mixture into 5 equal portions
3. Wrap each portion along the length of the skewers with wet hands leaving a 2 cm gap between each. Roast for 5 - 10 minutes.
4. Remove and baste with butter. Roast further for 3 - 5 minutes or until cooked.
5. Remove from skewers and serve hot with mint chutney
serving amount
serves: 4
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more information
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