Fried promfret chaap
250 gm fish, 175 gm potatoes, 2 medium onion, 1 egg, 1/2 cup bread choora, 1 tsp sugar, ginger, garlic, salt , red chili powder, garam masala, ghee
Boil the potatoes and peel them off.
Chop the fish and boil it. Add salt to the boiling water.
Mash the boiled fish.
Slice one onion.
Make a paste of other onion with ginger and garlic.
Sauté the chopped onion in a pan let it turn golden brown in color. Add paste to it. Now add fish. Cook for five minutes.
Add salt, chili powder, chopped coriander leaves to mashed potatoes and make small rounds from this mixture.
Put the fish piece in the center of these balls and make small tikkis with them.
Beat an egg in a flat plate. Dip each tikki in this mixture and roll in bread choora.
Fry them in heated oil in a pan.
7 eggs, 1/2 cup keema, ½ cup grated paneer, 2 tbsp tomato sauce, 1 tbsp chili sauce, 1 onion, salt, coriander leaves, green chilies, butter, ghee
Boil 6 eggs in a pan. Cut them into 2 Halves.
With the help of knife hollow them taking out the yellow part in a bowl.
Sauté the chopped onions in heated pan, add boiled keema to it. Add chopped coriander leaves, green chilies, salt and grated paneer to it. Cook for a minute after adding chilly sauce and tomato sauce. Stir. Also add the yellow part of eggs.
Use the above prepared mixture as a filling for hollow eggs.
Break the egg and beat it well after adding salt to it.
Grease the baking dish with butter.
Dip each filled eggs in beated egg mixture and place carefully in greased tray. Bake them on medium heat.