Stuffed Egg Cutlets – Kerala Mutta Cutlet

Boiled egg halves filled with a spiced onion and yolk masala, then battered and fried – a festive favourite on Kerala tables at Easter and beyond.

Tips from the Ruchippura kitchen

• Cool the eggs in cold water so they peel cleanly.
• Keep the batter thick so it coats the eggs well.

Lakshmidevi Nair

Stuffed Egg Cutlets (Kerala Mutta Cutlet)

Stuffed egg cutlets – boiled egg whites filled with a spiced onion and yolk masala, dipped in batter and fried. A festive Kerala snack, perfect for Easter.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 pieces

Course: Snack

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 6 eggs
• 1 cup onion finely chopped
• 1 tsp green chilli chopped
• 1/4 tsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1 cup maida plain flour, for batter
• oil for frying
• salt to taste

Method

 

1. Boil the eggs, peel, halve and remove the yolks.
2. Heat a little oil in a kadai and fry the onion and green chilli.
3. Add the ginger-garlic paste, turmeric and salt.
4. When brown, add the egg yolks and mix well.
5. Fill the egg whites with this mixture.
6. Make a batter of maida with a little salt and water. Dip the eggs in the batter and fry.