This Mughlai dish is a great party recipe and a connoisseurs delight. It is a very popular dish served in many restaurants and is apt for any special occasion. Nargisi Kofta calls for boiled eggs that are wrapped with lamb mince, deep fried and cooked in a tomato-yoghurt based gravy. It is then served with rice or any Indian flat bread as a main course.
But they can also be enjoyed as an appetizer along with sauce or green chutney. It is also a great party recipe and almost resembles scotch eggs, but with a difference in the use of spices. It is definitely a must try recipe. So do give it a try and enjoy this visually appealing and yummy starter.
- 2 cups mutton mince, washed & drained
- 1 tsp. ginger-garlic paste
- 2 tbsp. fried onion
- 1-2 green chilies, finely chopped
- handful of coriander-mint leaves, chopped
- 2 tbsp. oats powder
- 2 tbsp. roasted chickpea flour
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander-cumin powder
- 1 tsp. chili powder
- 1/2 tsp. garam masala powder
- 1/2 of a beaten egg
- 1 tbsp. ghee
- 2 boiled eggs, peeled
- remaining beaten egg
- oil to deep fry
Transfer to a plate and divide into three portions. Take each portion and give a flat round shape. Place one egg in the centre and bring the edges together to cover it completely.
Similarly make the remaining koftas and keep aside. Dip each of them in the remaining beaten egg and deep fry them to a golden colour.
Drain on a kitchen towel and serve them hot as an appetizer with sauce / green chutney.
Mix all the above mentioned ingredients starting from chicken keema to
ghee. Blend in the food processor till well combined.
Divide into three portions. Take each portion & give a flat round shape.
Place one egg in the centre and bring the edges together to cover it.
Dip them in the remaining beaten egg & deep fry them to a golden colour.
Serve them hot as an appetizer with sauce / green chutney.