Thursday, February 20, 2014

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Haray Bharay Anday

Haray Bharay Anday 



Ingredients

  • Potato (boiled mashed) ½ kg
  • Egg beaten 1
  • Boiled eggs 4
  • Green chilies 4 – 5
  • Bread crumbs 1 cup
  • Coriander leaves ¼ bunch
  • Mint leaves ¼ bunch
  • Black pepper ½ tsp
  • Desiccated coconut 3 tbsp
  • Tamarind pulp 3 tbsp
  • Oil for fry
  • Salt to taste
Method
  • Finely mash ½ kg potatoes, add in salt to taste and ½ tsp black pepper. Mix well.Blender together ¼ bunch of coriander leaves, ¼ bunch of mint leaves, 3 tbsp desiccated coconut, 4 – 5 green chilies and 3 tbsp tamarind pulp.
  • Boil 4 eggs and cut all of them from centre.Remove egg yolks and keep aside.Mix egg yolks with blended green mixture, again fill in boiled egg shells.
  • Cover egg with boiled mashed potato.Dip in beaten egg and roll in 1 cup bread crumbs.Lastly deep fry till golden brown and crisp.Cut into two and serve hot.

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