Fried Nargisi Kofta

Instructions

1. 1

   Boil and peel the eggs: Place 4 eggs in a saucepan and cover with cold water. Bring to a rolling boil, then reduce heat and simmer for 10 minutes to hard-boil. Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Once cool, carefully peel the eggs and pat them completely dry. Set aside.

2. 2

   Prepare the keema mixture: In a large bowl, combine the minced mutton, finely chopped onion, ginger-garlic paste, green chillies, and chopped coriander leaves. Add the dry ingredients: besan, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Crack the remaining raw egg into the bowl. Using your hands, mix everything thoroughly until well combined and the mixture feels slightly sticky.

3. 3

   Shape the koftas: Divide the keema mixture into 4 equal portions. Take one portion and flatten it into a large, thin patty on your palm. Place one peeled, hard-boiled egg in the center of the patty. Carefully bring the edges of the keema up and around the egg, ensuring it's fully encased with no cracks. Gently roll the kofta between your palms to create a smooth, oval shape. Repeat with the remaining portions and eggs.

4. 4

   Fry the koftas: Heat oil in a deep kadai or pan over medium flame. The oil is ready when a small piece of the mixture sizzles and rises to the top (about 350°F / 175°C). Gently slide 2 koftas into the hot oil, being careful not to overcrowd the pan. Fry for 8-10 minutes, turning occasionally, until they are a deep golden brown and the keema is cooked through. Remove with a slotted spoon and let them drain on a wire rack or paper towels to remove excess oil.

5. 5

   Serve the koftas: Let the koftas rest for a couple of minutes. For a dramatic presentation, slice each kofta in half lengthwise to reveal the egg inside. Serve hot as an appetizer with mint chutney or your favorite dipping sauce.