Easiest Way to Prepare Perfect Boiled Egg bread roll or Potato scotch eggs

Boiled Egg bread roll or Potato scotch eggs.

You can cook Boiled Egg bread roll or Potato scotch eggs using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Boiled Egg bread roll or Potato scotch eggs

1. Prepare 3 of Eggs, boiled and peeled.
2. It's 4 tbsp of Plain flour.
3. Prepare 1 cup of Bread crumbs.
4. It's As required of Oil: to deep fry.
5. It's For of filling-.
6. You need 3 of medium Potatoes, boiled, peeled and grated.
7. It's 2 tbsp of Oil.
8. Prepare 1 tsp of Cumin seeds.
9. You need 1 of big Onion finely chopped.
10. You need 1-2 of Green chillies finely chopped (deseeded for lesser heat).
11. It's 3 tbsp of Green coriander chopped.
12. Prepare 1 1/2 tsp of Salt.
13. Prepare 1 tsp of Degi mirch powder (red chilli powder for colour).
14. It's 2 tsp of Coriander seed powder.
15. Prepare 1 tbsp of Tomato ketchup.
16. Prepare 2 tsp of Lemon juice.
17. Prepare As required of Tomato Ketchup.

Boiled Egg bread roll or Potato scotch eggs instructions

1. To prepare the filling, Heat oil in a pan, add the cumin seeds. Let them crackle. Now add the onions and cook them till they turn pink with very little gold on the edges for about 3-4 minutes..
2. Now add the green chillies and green coriander. Mix well. Add salt, deghi mirch and coriander powder. Mix well. At this stage add about 2-3 tbsp of water to prevent the spices from burning. Cook till all the water dries..
3. Now add the tomato sauce and mix. Add the grated potatoes, mix very well, keep aside to cool..
4. To make the rolls, make fresh bread crumbs, take 3-4 slices of bread and grind them in a mixer grinder. Now, make a slurry with the flour using ¼ cup of water or less. The slurry should not be too thick..
5. Take an egg, cover it on all sides with the potato mixture. Now dip this in the slurry and roll it over the bread crumbs. Repeat this process to get a thick coat..
6. Alternatively, you may remove the sides of 2 bread slices, dip them in water and squeeze out the excess. Cover the potato roll, nicely with the soaked bread. Repeat with all the eggs..
7. Keep them in the fridge for some time. To fry, heat oil in a deep wok and deep fry one roll at a time. Once they are golden brown remove on absorbent paper. Cut from the center and serve immediately..