Egg Potli

Ingredients – (Stuffing)

1. Boiled Eggs                                                  4 nos.
2. Onion                                                          2 medium size
3. Green chillies                                               4-5 nos.
4. Ginger                                                         small piece
5. Garlic                                                          4-5 cloves
6. Curry leaves                                                6-7
7. Jeera                                                           ¼ spoon
8. Haldi                                                           ¼ spoon
9. Red chilli powder                                        ½ spoon
10. Asafoetida (hing)                                         ¼ spoon
11. Tomato                                                       1 small
12. Coriander leaves                                         2 spoon
13. Cooking oil                                                3 spoon
14.  Salt to taste

Ingredients – (Potli)

1. Maida                                                                       2 cups
2. Baking Soda                                                            1 pinch
3. Salt to taste

Method

• Prepare a dough by mixing maida, water, baking soda and salt. Cover it with a wet cloth and keep it aside for 15-20 minutes.
• Heat oil in a pan, add jeera, once it splutters, add chopped ginger, garlic and sauté till becomes light brown.
• Then add green chillies, curry leaves, onions till they become golden brown in colour, put haldi powder, red chilli powder, and hing and mix properly.
• Add finely chopped tomato and let it cook for 2-3 minutes.
• Cut the boiled eggs into small pieces and add in the onion-tomato mixture.
• Switch off the gas and add coriander leaves to it and mix.
• Make small chappatis out of the maida dough and add 1 spoon of egg mixure into it and fold it with hands to give it the shape of potli.
• Deep Fry the potlis  and serve hot with green chutney or tomato ketchup.

Note :

Remember tomatoes are not to be over cooked, else the stuffing will become too soggy.