Scotch Eggs are usually served at festive meals. The eggs are wrapped in cooked mince meat and fried after coating them with egg and bread crumbs. You can find any number of recipes in books and on YouTube. There are one or two recipes using potatoes instead of minced meat, but they are all traditional Indian ‘bonda’ flavoured eggs. Since Scotch Eggs are totally western, I decided to prepare a product that is very similar to western Scotch Eggs but using potatoes so that egg eating vegetarians can consume them as well.
Egg bonda is a snack made by deep frying boiled egg halves dipped in thick batter. Egg bonda is usually made with Bengal Gram flour batter and fried like a bhajji (vegetable fritter). I have tasted this in many places, but always felt that the Bengal Gram flour dominated the taste of egg. Therefore, I have created my own batter using a large amount of rice flour and a small amount of Bengal Gram flour and maida to help in the binding, which achieves a more balanced flavour. I have also added a green masala to the batter to enhance the flavour.
35 years as a working mother and homemaker made me realise the need for a wholesome meal that a tired cook could dish up easily, which would also be tasty and gobbled up by the family. I developed this recipe for working mothers as a quick, low-cost, and nutritious dish. Children who refuse to eat their veggies will hardly notice the vegetables in this 🙂
We South Indians, especially those from Tamil Nadu, are passionate coffee drinkers, especially filter coffee. In summer, when the mercury hovers a little above 40 °C a compromise may be struck serving very cold ice cream with the flavour of coffee. Of course there are those who would want their coffee and then their ice cream too :).