Ingredients

• 1 kg - minced meat
• 2 - medium onions, cut into large pieces
• 1/2 cup - curd
• 1 tbsp - ginger-garlic paste
• 1 tsp - red chilli powder
• 1 tsp - garam masala
• 1/4 tsp - turmeric powder
• 1 tbsp - soy sauce
• Salt as per taste
• 1 tbsp - vinegar
• For Filling:
• 4 - boiled eggs, finely chopped
• 1 cup - coriander leaves, finely chopped
• 1 cup - mint leaves, finely chopped
• 2 or 3 - green chillies, finely chopped
• 1 tsp.- chat masala
• For Frying:
• 1/4 cup - besan
• 2 - eggs
• 1/4 - tsp salt
• 1/4 tsp - turmeric powder

How to Make Nargisy Kababs

• Cook onions in oil until light brown.
• Add yogurt, garlic and ginger paste, salt, red chilli, garam masala, soya sauce and vinegar to the onions and cook for 6-8 minutes.
• Add minced meat to it and cook for 3 minutes.
• Add 1/2 cup of water to it, cook until the meat is tender and water is completely absorbed.
• Remove from the heat and put it aside to cool down.
• Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.
• Prepare the stuffing.
• In a bowl mix together boiled eggs, coriander, mint, green chillies, chat masala.
• Break off 1-2 tbsps of the mince paste.
• Wet your palm with little water.
• Place the mince in the centre of your palm.
• Shape it into a smooth ball and then flatten it.
• Place 1 tbsp of stuffing in its centre.
• Fold the sides over carefully and remould into a smooth flat shape.
• Repeat with the remaining mince.
• Stir the eggs and crumbs tougher with a fork.
• Dip the kebab in it and shallow-fry over medium heat to a crisp golden colour, turning them once.
• Remove from frying pan carefully.
• Serve with hot chutney.