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. This is a kofta with a difference, where boiled eggs are coated with mince meat. They are then deep fried and served in a yummy tomato-yoghurt based gravy.
Serve this exotic delicacy as a main course with steam rice, jeera rice, pulao, plain biryani, naan, kulcha, tandoori roti to name a few. The koftas can be enjoyed as an appetizer too, with some green chutney. Hence it is a must try recipe. So check an easy step by step pictorial recipe to prepare this delicacy.
I stuffed one portion with a cheese cube.
Kofta -
- 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
Gravy -
- 3 tbsp. oil
- 1 onion, roughly chopped
- 1" ginger
- 2-3 garlic cloves
- 2-3 tomatoes, roughly chopped
- salt to taste
- pinch of nutmeg powder
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili powder
- 1 tbsp. coriander-cumin powder
- 1/2 tsp. garam masala powder
- 1/2 cup beaten yogurt
- 1 tsp. ghee
- 1 tsp. kewra water
- 1 tbsp. coriander leaves, chopped
Egg stuffed.
Cheese Stuffed.
In a bowl, mix all the above mentioned ingredients starting from chicken keema to ghee. Blend in the food processor till well combined.
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 beaten egg and deep fry them to a golden colour. Drain on a kitchen towel and keep aside.
Blend together onion, ginger, garlic and tomato into a smooth paste. Keep aside.
Heat 3 tbsp. oil (use the same oil in which the koftas were fried). Add all the dry spices and sauté for a few seconds.
Add the blended puree and simmer for 2-3 minutes. Add the yoghurt and continue to simmer till the oil separates from the sides of the pan.
Add the fried koftas and 1/2-1 cup water. Bring it to a boil and simmer till the gravy is slightly thick or comes to a desired consistency. Switch off the flame and add ghee and kewra water.
Transfer the gravy to a serving dish. Cut the koftas lengthwise into half and place them over the gravy.
Garnish with coriander leaves and serve as a side dish with plain steamed rice, any form of flavoured rice or Indian flat bread.
Mix all ingredients starting from chicken keema to ghee. Blend in the
food processor till well combined.
Divide into 3 portions. Take each portion & give a flat round shape. Place
one egg in the centre & bring the edges together to cover it completely.
Keep it aside.
I stuffed one portion with a cheese cube.
Dip each of them in the beaten egg & deep fry them to a golden colour
Drain on a kitchen towel and keep aside.
Heat 3 tbsp. oil (use same oil in which the koftas were fried). Add all
dry spices & sauté few seconds.
Add the blended puree and simmer for 2-3 minutes.
Add yoghurt & simmer till oil separates from sides of the pan.
Add fried koftas & 1/2-1 cup water. Bring to a boil & simmer till gravy
is slightly thick or comes to a desired consistency. Switch off flame and
add ghee and kewra water.
Garnish with coriander leaves & serve with plain steamed rice, any form
of flavoured rice or Indian flat bread.
I stuffed one portion with a cheese cube.
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