Crispy Fried Egg Potato Sandwich | Ramzan Special Snacks | Fried Egg Sandwich Recipe | Chef Ashok

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and adds creaminess.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients.

Peel the boiled eggs and cut them in half, removing the yolks.

Grate the boiled eggs using a grater or chop them finely with a knife.

Grate the boiled potatoes using a grater or mash them.

Cut the sides off the bread slices and set aside.

Heat oil in a kadai and add finely chopped onions and green chilies.

Cook the onions on high flame for 1.5 to 2 minutes until the raw taste is gone.

Add turmeric powder, red chili powder, coriander powder, cumin powder, dried fenugreek leaves, and amchur powder to the onions and mix well.

Cook the spices for 20-30 seconds, then add the grated potatoes and salt.

Cook the potato mixture on medium flame for 1.5 to 2 minutes, adding water if needed to keep it moist.

Mix in the grated eggs and cook briefly to warm them through.

Transfer the mixture to a bowl and let it cool slightly, then add chopped coriander and garam masala.

Spread tomato sauce on one slice of bread and green chutney on the other.

Place the potato and egg mixture on one slice of bread, then top with cheese slices.

Cover with the other slice of bread and cut into pieces for frying.

Crush cornflakes and prepare a batter with cornflour, all-purpose flour, salt, and chili flakes, adding water to make a thin slurry.

Dip each sandwich piece in the batter, then coat with crushed cornflakes.

Fry the coated sandwiches in medium-hot oil for 3-4 minutes until crispy and golden brown.

Serve with tomato sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens