Nargisy Kababs

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
1/4 cup


For Filling:
4 boiled eggs, finely chopped
1 cup coriander leaves,
finely chopped
1 cup mint leaves, finely chopped
2 or 3 green chilies finely chopped
1 tsp. chat masala
For Frying:
1/4 cup besan
2 eggs
1/4 tsp salt
1/4 tsp turmeric powder


Method

Cook onions in oil until light brown .Add yogurt, garlic & ginger paste, salt, red chili,

garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.

Add mince meat to it and cook for 3 minutes. Add 1/2 cup of water in it and cook until the

meat is tender and water has completely absorbed.

Remove from heat and put aside to become cool. 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 chilies,

chat masala. Break off 1-2 tablespoons 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 the centre.

Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining

mince. Stir the eggs and crumbs tougher with a fork.

Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them

once. Remove from frying pan carefully. Serve hot chutney