Chettinad Spiced Egg Kofta

Ingredients

In this Chettinad adaptation, the traditional Cumberland Scotch egg is transformed into a spiced egg kofta. The original British version typically uses sausage meat for the coating, while the Chettinad version incorporates a blend of minced meat and aromatic spices. The spices used in Chettinad cuisine, such as black peppercorns, cloves, cinnamon, and star anise, are added to infuse the koftas with a distinct flavor profile. The cooking technique remains the same, with the koftas being deep-fried to achieve a crispy exterior. We alse have the original recipe for Cumberland Scotch Egg, so you can check it out.

• 4 hard-boiled eggs 4 hard-boiled eggs
• 250g (8.8 oz) minced chicken or lamb 250g (8.8 oz) minced chicken or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon black peppercorns, crushed 1 teaspoon black peppercorns, crushed
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/4 teaspoon cinnamon powder 1/4 teaspoon cinnamon powder
• 1/4 teaspoon clove powder 1/4 teaspoon clove powder
• 1/4 teaspoon star anise powder 1/4 teaspoon star anise powder
• Salt to taste Salt to taste
• 2 tablespoons chopped coriander leaves 2 tablespoons chopped coriander leaves
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the minced meat, chopped onion, minced garlic, grated ginger, green chilies, crushed black peppercorns, fennel seeds, cumin powder, coriander powder, turmeric powder, red chili powder, cinnamon powder, clove powder, star anise powder, salt, and chopped coriander leaves. Mix well to form a smooth and well-combined mixture.
2. 2.
   Divide the meat mixture into four equal portions.
3. 3.
   Take one portion of the meat mixture and flatten it in your palm. Place a hard-boiled egg in the center and gently wrap the meat mixture around the egg, ensuring it is completely covered.
4. 4.
   Repeat the process for the remaining eggs and meat mixture.
5. 5.
   Heat oil in a deep pan or kadai over medium heat.
6. 6.
   Carefully place the coated eggs into the hot oil and deep-fry until they turn golden brown and crispy. Make sure to cook them evenly on all sides.
7. 7.
   Once cooked, remove the koftas from the oil and drain them on a paper towel to remove excess oil.
8. 8.
   Serve the Chettinad Spiced Egg Koftas hot with mint chutney or tomato ketchup.

Treat your ingredients with care...

• Minced meat — Ensure that the minced meat is fresh and of good quality to enhance the flavor and texture of the koftas.
• Fennel seeds — Lightly roast the fennel seeds before using them to release their aromatic oils and enhance their flavor.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a pinch of cayenne pepper.
• You can substitute minced chicken or lamb with minced beef or turkey according to your preference.
• To ensure the koftas hold their shape while frying, refrigerate them for 15-20 minutes before frying.
• Serve the Chettinad Spiced Egg Koftas as an appetizer or as a main course with rice or naan bread.
• Experiment with different spice combinations to customize the flavor of the koftas.

Serving advice

Serve the Chettinad Spiced Egg Koftas hot as an appetizer or as a main course accompanied by mint chutney or tomato ketchup. Garnish with fresh coriander leaves for an added touch of freshness.

Presentation advice

Arrange the Chettinad Spiced Egg Koftas on a platter, garnish with coriander leaves, and serve with a side of mint chutney or tomato ketchup. The golden-brown koftas with their flavorful filling will make an enticing presentation.