Easiest Way to Make Speedy Kusum Kabiraji Eggyolk Kabiraji Cutlet

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, kusum kabiraji eggyolk kabiraji cutlet. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Kusum Kabiraji Eggyolk Kabiraji Cutlet is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Kusum Kabiraji Eggyolk Kabiraji Cutlet is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have kusum kabiraji eggyolk kabiraji cutlet using 22 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Kusum Kabiraji Eggyolk Kabiraji Cutlet:

1. Get 4 eggyolks
2. Make ready 1 boiled potato(grated)
3. Prepare 3-4 garlic cloves(chopped)
4. Take 1/2 inch ginger(chopped)
5. Get 2 onion(chopped)
6. Prepare 1 tbsp grated cheese
7. Take 1 tsp black pepper powder
8. Get 1 tsp gandharaj lemon juice
9. Make ready For dry roast masala-
10. Make ready 1 tsp coriander seeds
11. Get 1 tsp cumin seeds
12. Make ready 2 dry red chillies
13. Make ready 4 cardamom pods
14. Make ready For coating with breadcrums-
15. Take 2 eggs
16. Prepare 1 cup breadcrumbs
17. Take to taste Salt
18. Make ready Refined oil for frying
19. Prepare For Crispy Cover-
20. Make ready 4 eggs
21. Take 1 tbsp cornflour
22. Get 1 tbsp refined flour

Instructions to make Kusum Kabiraji Eggyolk Kabiraji Cutlet:

1. Dry roast the masalas & grind them to a fine powder.
2. Fry the chopped onions, chopped garlic & ginger.
3. Smash the egg yolks/ dimer kusum, grated cheese, chopped green chillies, pepper, fried onions, garlic, ginger, dry roast masala powder, salt & shape them into rectangular cutlets.
4. Take 2 eggs in a bowl with 1/4 th tsp salt & beat the eggs well.
5. Take a raw eggyolk cutlet / dimer kusum cutlet, dip it in beaten eggs & then nicely coat it with breadcrumbs.Then kept it in the fridge for 10 mints.
6. Then place a dip kadai on medium flame, add enough refined oil for deep frying.
7. Add the raw cutlets one by one into the oil & fry them till golden brown colour from both sides.
8. Remove the cutlets from the oil & place them in a paper towel
9. Take another bowl, add eggs, cornflour, refined flour, salt, pepper & beat it well to make it lump free batter.
10. First dip your fingers into the egg batter & then spread the batter(which is on the fingers) on the top of the oil by moving your wrist from one side to another side of the pan.
11. Do it repeatedly to create a thick mash or web with many layers.Then dip the fried egg cutlet in the same egg batter & place it on one side of the egg web.
12. Then took two spatula to nicely wrap the cutlets with the egg web & remove it from the pan.
13. Kusum/eggyolk cutlet is wrapped up in the crispy egg webs & the egg yolk kabiraji is ready to serve.
14. Serve the delicious Kusum/eggyolk kabiraji with tomato, chilli sauce & with onion rings.

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