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beetroot scotch eggs

Meatless Scotch Egg with Indian Twist - Beetroot Scotch Eggs

5 from 3 votes
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Course: Breakfast, brunch, tiffin
Cuisine: continental
Keyword: 30 minutes, egg breakfast, egg recipes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 321kcal
Author: Rekha Kakkar

Ingredients

  • 4 Eggs
  • 300 g potato boiled grated
  • 200 g paneer
  • 100 g beetroot grated
  • 2-3 green chilli chopped
  • 2-3 tablespoon Coriander leaves
  • ½ cup bread crumb seasoned with Mixed herbs
  • Salt to taste
  • 2-3 Tbsp Molagapodi/gun powder/Pav bhaji Masala
  • Vegetable/olive oil for frying

Instructions

  • To make the covering of scotch eggs, first in a mixing bowl add grated beetroot, grated potatoes, bread crumbs, coriander leaves, green chilli, salt and mix them well to make a soft dough.
  • Boil the eggs for 6-7 minute in hot salted water. Peel them and cut them into halves.
  • Now scoop out the egg yolks in a bowl, mix the moolagapodi/spicy idli powder and refill them in the boiled egg cavities.
  • Divide the dough into four portions and flatten in palm of your hand.
  • Place the boiled egg filled with flavoured yolk onto the flatten dough and cover it entirely with that.
  • Heat oil in a karahi/deep pan and deep fry these scotch eggs till golden brown and enjoy with a cup of hot tea or as a snack/brunch

Nutrition

Calories: 321kcal | Carbohydrates: 24g | Protein: 17g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 197mg | Sodium: 276mg | Potassium: 478mg | Fiber: 4g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 12mg | Calcium: 316mg | Iron: 4mg