7:34 am - Friday May 26, 2017

Haray Bharay Anday

IngredientsHaray Bharay Anday

  • Potato (boiled mashed) ½ kg
  • Egg beaten 1
  • Boiled eggs 4
  • Green chilies 4 – 5
  • Bread crumbs 1 cup
  • Coriander leaves ¼ bunch
  • Mint leaves  ¼ bunch
  • Black pepper  ½ tsp
  • Desiccated coconut 3 tbsp
  • Tamarind pulp 3 tbsp
  • Oil  for frying
  • Salt to taste

Method

  1. Finely mash ½ kg potatoes, add in salt to taste and ½ tsp black pepper. Mix well.
  2. Blender together ¼ bunch of coriander leaves, ¼ bunch of mint leaves, 3 tbsp desiccated coconut, 4 – 5 green chilies and 3 tbsp tamarind pulp.
  3. Boil 4 eggs and cut all of them from centre.
  4. Remove egg yolks and keep aside.
  5. Mix egg yolks with blended green mixture, again fill in boiled egg shells.
  6. Cover egg with boiled mashed potato.
  7. Dip in beaten egg and roll in 1 cup bread crumbs.
  8. Lastly deep fry till golden brown and crisp.
  9. Cut into two and serve hot.
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