Egg Shoap Recipe | Assamese Appetizer
Description:
Egg Shoap is a popular Assamese appetizer made of deep-fried cutlets crafted from boiled eggs and mashed potatoes, infused with traditional Indian spices. This delightful dish serves as a perfect tea-time snack or an excellent party treat, especially for kids. Enjoy these crispy cutlets paired with roasted tomato sauce on cooler evenings.
Cuisine: Assamese
Course: Appetizer
Diet: Eggetarian
Ingredients:
- 4 Whole Eggs (boiled)
- 3 Potatoes (Aloo), boiled & mashed
- 1 Onion, finely chopped
- 2 Green Chilies, finely chopped
- 1 teaspoon Cumin Powder (Jeera)
- ½ teaspoon Turmeric Powder (Haldi)
- Salt, to taste
- 2 Whole Eggs, beaten
- 2 cups Whole Wheat Bread Crumbs
- Oil, for deep frying
Preparation Time: 20 minutes
Cook Time: 10 minutes
Instructions:
- In a large mixing bowl, mash the boiled potatoes and eggs together until well combined.
- Heat 2 teaspoons of oil in a wok. Add the chopped onions and green chilies, sautéing them until translucent.
- Season with salt, turmeric powder, and cumin powder, cooking for another 2 minutes to blend the spices.
- Add the sautéed onion and spice mixture into the mashed potato and egg blend. Mix thoroughly, ensuring all flavors are incorporated.
- Meanwhile, heat oil in a deep frying pan for frying.
- Shape the egg and potato mixture into round or oval cutlets.
- Dip each cutlet in the beaten egg, then roll them in whole wheat bread crumbs.
- Deep fry the cutlets until golden brown and crispy.
- Serve hot with roasted tomato sauce for a delicious evening snack.
Enjoy the crispy, flavorful Egg Shoap as a delectable appetizer for any occasion!
