Recipe of Homemade Kusum Kabiraji Eggyolk Kabiraji Cutlet

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, kusum kabiraji eggyolk kabiraji cutlet. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Kusum Kabiraji Eggyolk Kabiraji Cutlet is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Kusum Kabiraji Eggyolk Kabiraji Cutlet is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have kusum kabiraji eggyolk kabiraji cutlet using 22 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Kusum Kabiraji Eggyolk Kabiraji Cutlet:

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