Egg Seekh Kebab with Mint Raita

Instructions

1. 1

   Prepare the Base

   • Peel the hard-boiled eggs and grate them using the large holes of a box grater into a mixing bowl. Set aside.
   • Heat 1 teaspoon of oil in a small pan over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until translucent and light golden.
   • Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears. Turn off the heat and let this mixture cool down completely.
2. 2

   Create the Kebab Mixture

   • Once the onion mixture has cooled, add it to the bowl with the grated eggs.
   • Add the roasted besan, breadcrumbs, chopped coriander leaves, and all the powdered spices: turmeric, red chili, coriander, cumin, garam masala, and chaat masala.
   • Add salt and fresh lemon juice. Gently mix with your hands or a spatula until everything is just combined. Avoid overmixing to maintain the texture of the grated egg.
3. 3

   Shape the Kebabs

   • Divide the mixture into 8 equal portions.
   • Lightly grease your palms with a little oil. Take one portion of the mixture and gently press it around a skewer (wooden or metal), shaping it into a 4-inch long cylindrical kebab.
   • If not using skewers, shape the mixture into small logs or patties. Place the shaped kebabs on a plate and repeat with the remaining mixture.
4. 4

   Shallow Fry the Kebabs

   • Heat the remaining oil in a non-stick skillet or pan over medium heat.
   • Carefully place the shaped kebabs in the pan, ensuring not to overcrowd it. Cook in batches if necessary.
   • Fry for 6-8 minutes, turning them gently every 2 minutes, until all sides are evenly golden brown and crisp.
5. 5

   Serve

   • Once cooked, transfer the kebabs to a plate lined with a paper towel to absorb any excess oil.
   • Serve the Egg Seekh Kebabs hot with a side of mint-coriander chutney, onion rings, and lemon wedges.