Nargisee Koftay

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 500g - lean minced mutton
  • 2 medium onions
  • 1/4 cup - channa daal
  • 1 tsp - chilli powder
  • 1 cup - yogurt
  • 4 cloves - garlic
  • 5 - green chillies
  • 1/4 cup - chopped coriander leaves
  • 2 tsp - garam masala
  • 1.5 tsp - salt
  • 5 - hard boiled eggs
  • 2 tsp - kewra water (optional)
  • Flour for dusting
  • 3 tbsp - sunflower oil

How to Make Nargisee Koftay

  • Keeping a tbsp of the minced beef aside, put everything - apart from the eggs, the Kewra and the oil - in a saucepan with 3 cups of water and cook until the daal is soft and the water has dried.
  • Put the uncooked mince with the cooked mixture, add the kewra (if desired) and grind all of this into a smooth paste WITHOUT adding any water. The uncooked meat binds the mixture together.
  • Shell all the eggs and dust them with flour.
  • Divide the meat/daal mixture into 5 equal portions. Flatten each portion in the palm, place an egg in the centre and wrap the paste around the egg until it is completely enclosed.
  • Heat the oil in a medium sized frying pan, put in the meatballs and fry them until they are brown on all sides.
  • When cool, cut the meatballs into halves, and serve with the eggs facing up.
  • Serve with roti or naan.