Parsi Egg Cutlets

Ingredients

• 15 count Eggs (large) (For the main mixture.)
• 2 cups Onions (Finely chopped. Originally '1/4 seer' (approx 115g).)
• 1/2 cup Ghee (For frying onions and mixing into eggs. Plus extra for frying cutlets.)
• 1 teaspoon Black pepper (Ground.)
• 1 teaspoon Salt (Plus extra for seasoning the coating eggs.)
• 1 cup Fresh cilantro (coriander leaves) (Finely chopped. Originally '4 bunches'.)
• 3 count Green chilies (Finely minced.)
• 2 cups Breadcrumbs (Dry breadcrumbs. Wheat semolina can be substituted if unavailable.)
• 3 count Eggs (for coating) (Quantity estimated for dipping cutlets.)

Instructions

1. 1Peel and finely chop the onions. Heat 1/2 cup of ghee in a pan over medium heat. Fry the onions until they turn red/golden brown. Remove the onions from the pan with a slotted spoon, but reserve all the remaining ghee in the pan for later use.
2. 2Wash the cilantro (using tender stems and leaves) and green chilies, then grind or chop them very finely. In a large bowl, break the 15 eggs and beat them thoroughly with a fork. Add the fried onions, the reserved ghee from frying the onions, the chopped cilantro and chilies, salt, and black pepper. Mix everything until well combined.
3. 3Pour the egg mixture into a pot or pan and place over medium heat. Stir continuously to scramble the eggs. Continue cooking and stirring until the mixture becomes hard, thick, and dry. Remove from heat and let it cool completely.
4. 4Once the mixture is cool, mash it lightly on a stone slab or use a potato masher to create a smooth, cohesive texture. Shape the mixture into cutlets, handling them gently so they do not break. Coat each cutlet on both sides with breadcrumbs.
5. 5Break the remaining 3 eggs into a shallow bowl, add a pinch of salt for each egg, and beat well with a fork to thin them out. Heat plenty of ghee in a frying pan until hot. Dip each breaded cutlet into the beaten egg mixture, lift carefully, and place into the hot ghee. Fry until golden brown on both sides. Serve hot.