I was so very happy the way these Nargisi Kofta turned out, they were just cooked to perfect. But I felt very sad as I lost half my photos clicked due to some SD card error. I had clicked each and every step to make it easy for understanding. Trying hard to recover them.. Fingers crossed! If at all I manage to recover them, will surely update the photos.

 

This is a very delicious combination of egg and mince, I have tried it for the first time and so happy with the outcome. I have used Chicken mince, but Lamb mince to works out good.

 

Making kofta is easier than it seems, initially I was also not sure if they would bind well, but they did.

 

While making Kofta, make sure not to use too much mince or else you will end up in loose layer and that might fall apart. Just use the amount needed to coat a thin layer over the egg.

 

Turning the kofta while frying it totally okay, they won’t break as egg and rice flour helps to hold them together.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The consistency of sauce/ gravy totally depends what you’re serving with, if you want to serve with roti (flat bread) add less water and if with rice then increase the amount.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If you making this dish ahead of serving then add the kofta only when you plan to serve, or else the kofta would go soggy in the sauce.

Try this recipe and feel free to leave your comments... Bon Appétit!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

 

Kofta

 

• 10 Eggs

• 1 small red onion finely chopped

• 500 gms chicken / lamb mince

• 2 cloves garlic crushed

• Salt to taste

• 1 tsp turmeric

• 1 tsp garam masala

• 1 tsp chilli powder

• 1 tsp amchur (dried mango powder)

• 3 tbsp rice flour

• Oil for deep frying

 

 Sauce / Gravy

 

• 1 large onion finely sliced

• 2 large tomatoes , seeded and chopped

• 1 tbsp oil

• 1 tsp cumin seeds

• 2 garlic cloves, chopped

• 1 inch ginger, chopped

• 1 tsp turmeric

• 1 tsp garam masala

• 1 tsp coriander powder

• Salt to taste

• 1 tsp chilli powder

• ½ cup plain yoghurt

• 1 ½ cup water

• Fresh Coriander for garnish

 

Method:

 

Kofta:

 

• Hard boil 8 eggs, to boil eggs to add eggs to boiling water and then let them further boil for 10 minutes. Once done transfer the eggs to cold water and peel them.

• In a large bowl, mix minced chicken, onions, salt, garam masala, turmeric, amchur and 1 egg.

• Divide the mince in 8 portions, apply little oil on your palm shape the portions in form of a ball and then flatten them and try spreading them on your hand.

• Place an egg in between the flattened mince and start to wrap the egg and form an even coating around and giving a smooth texture. Keep them aside.

• Take rice flour in a plate and beat the last egg with some water in a bowl and keep aside.

• Heat oil for deep frying, make sure oil is very hot; test it by putting little mince.

• Take the egg coated with mince and dust with the rice flour, then dip in egg mix removing any excess and into the oil for frying.

• You can turn the egg over and let it cook till golden brown colour; remove on towelling paper to get rid of any excess oil.

 

 

Sauce / Gravy:

 

 

• In a pan add oil; once oil is hot add the cumin seeds. Let the seeds to splatter then add chopped garlic and ginger.

• Add the sliced onions and sauté it till translucent, then add salt, garam masala, turmeric, coriander powder, chilli powder and tomatoes.

• Let it cook for 5 to 7 minutes then stir in the yoghurt and water , Mix well and let the sauce simmer for further 5 minutes.

• The add Kofta to the sauce cooking for 3 to 5 minutes on each side.

• Garnish with Coriander

 

Serving:

 

• Remove the kofta in the serving platter and cut them in two, then pour the sauce over it.

• Serve hot! Can be served with Roti or Rice.