When it comes to Diwali, I love to greet my guests with a table laden with finger food and snacks. The aim of the evening is to feed them until they’re so full they have to roll home, so I have to start in the night the right way!
As part of my Diwali feast this year, I will be making a fusion dish that brings a spicy twist to a quintessential British snack – the Scotch Egg. Replacing the traditional meat covering with spicy potatoes, the Indian scotch egg is a mouth watering variation on the classic. The first time I tried these was in Kolkata and it blew my mind. The flavour, the heat, the concept…I was transported to a place of pure bliss!
Though the list of ingredients runs slightly on the longer side, I thankfully have an Asda* near me where I can do all my shopping in one go. With all the ingredients in place, let’s get cooking. Remember, you can make this simple yet sumptuous starter for Diwali in a jiffy and without spending a fortune. Just pop into your nearest Asda and make the most of their Diwali offers!
*Although I have been sponsored to write this post, I am an actual Asda customer and can genuinely vouch for the variety of Indian products at their stores.
- 5 small/medium eggs
- 2 large potatoes (approx 450g potatoes), boiled, peeled & mashed with a fork
- Salt to taste
- ½ tsp chili powder
- ½ tsp garam masala
- ½ tsp coriander powder
- 1 birds eye green chilli, finely chopped
- Small handful fresh coriander, roughly chopped
- 4 tbsp oil
- 1/2 red onion, finely chopped
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 egg for egg wash, beaten with 2 tbsp of water
- 2 slices of bread made intro crumbs/100g panko breadcrumbs seasoned with salt
- Sunflower oil for deep frying
- 1. Place eggs in pan full of water and bring to boil. Set timer for 7 minutes. Remove eggs from heat and immediately place in a bowl of cold water. Once cooled, carefully peel them.
- 2. Place the potatoes, dry spices, chilli and coriander in a bowl and mix well.
- 3. Heat oil in a pan. Add the onions, ginger and garlic and cook for 3-4 minutes until light golden. Now add the mashed potato and mix to incorporate everything.. Continue to cook for a further 2 minutes. Remove from heat and allow to cool. Taste for salt & adjust if you need to.
- 4. Once cool, divide mixture into 5 balls. Next, wrap each potato ball evenly around each egg.
- 5. Then place the eggs and breadcrumbs into 2 separate plates.
- 6. Dip a potato wrapped egg into the beaten egg, followed by the breadcrumbs.
- 7. Carefully place into a pan filled halfway with of oil at 160ºC (medium heat). Repeat with the next egg. Cook a couple at a time for 4-5 minutes or until crisp and golden all over. Remove and drain on a wire tray/kitchen paper.
4 thoughts on “INDIAN SCOTCH EGGS”
Well this is something new. Thank you for sharing
My pleasure. Hope you like it!
Sounds delicious I will definitely be trying this!
Hope you like them 🙂
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