Eggs Boats

Ingredients

• 4 large potatoes
• 1/2 tsp cummin seed
• 2 green chillies chopped, few coriander leaves chopped
• 1/4 tsp red chilli powder
• 4 slices of bread
• Salt to taste
• 6 eggs boilded and peeled
• Oil to fry

Procedure:

Prepare potato mixture as in recipe of Aloo Tikiya. When the dough is ready divide into 6 portions. Flatten each portion as a thick chapatti. Place one boiled egg in the centre and close up the base so that the egg is fully covered by the potato mixture on all sides and is not visible at all. Similarly do the remaining 5 eggs. Heat oil in a kadai on high flame. When hot add one ball at a time turning carefully. Fry till golden brown. Drain oil and remove from kadai. Place on a tissue and cut vertically into two. Arrange in a plate and decorate with a small tomato ketch-up on the egg yoke. Garnish with chopped coriander leaves and serve.