Egg Seekh Kabab with Laccha Onion Salad

Instructions

1. 1

   Prepare the Base

   • In a large mixing bowl, grate the hard-boiled eggs. Add the boiled and smoothly mashed potato.
   • In a small, dry pan, roast the besan (gram flour) on low heat for 2-3 minutes until it releases a nutty aroma. This step is crucial to remove the raw taste. Let it cool slightly.
2. 2

   Create the Kabab Mixture

   • To the bowl with eggs and potato, add the finely chopped onion, ginger-garlic paste, green chilies, and chopped coriander leaves.
   • Add all the dry spices: red chili powder, turmeric powder, garam masala, cumin powder, chaat masala, and salt.
   • Sprinkle the roasted besan over the mixture and squeeze in the lemon juice.
   • Gently but thoroughly mix everything with your hands until a uniform, non-sticky dough is formed. Do not overwork the mixture.
3. 3

   Chill and Shape the Kababs

   • Cover the bowl and refrigerate the mixture for 15-20 minutes. This helps it firm up, making it easier to shape.
   • Lightly grease your palms with oil. Divide the mixture into 12 equal portions.
   • Take one portion and shape it into a log. If using skewers, gently thread a skewer through the center, pressing the mixture firmly around it to form a classic seekh kabab shape. If not, simply form them into cylindrical logs.
4. 4

   Shallow Fry to Perfection

   • Heat the oil in a wide, non-stick pan or tawa over medium heat.
   • Carefully place 3-4 kababs in the pan at a time, ensuring not to overcrowd it.
   • Fry for 5-7 minutes, turning them gently every couple of minutes, until all sides are evenly golden brown and crisp.
   • Once cooked, remove the kababs and place them on a plate lined with a paper towel to absorb any excess oil.
5. 5

   Serve

   • Serve the Egg Seekh Kababs hot, garnished with a sprinkle of chaat masala. They pair wonderfully with mint-coriander chutney, onion rings, and lemon wedges.