• | Slice the egg into four pieces.
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• | Heat oil in a pan and shallow fry onion until transparent.
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• | Stir in garam masala, red chili powder, green chili, ginger, curry leaves, turmeric powder, and salt.
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• | Mix in potatoes and keep aside to cool.
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• | Coat each egg portion with the potato mixture.
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• | Blend maida with water in a bowl to make a smooth batter.
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• | Immerse each coated egg in the batter, then into the egg white and finally roll in the bread crumbs.
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• | Heat oil in a pan and fry the kebabs until golden brown and crusty on all sides.
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• | Serve hot with green chutney. |