A show-stopping Mughlai delicacy! Hard-boiled eggs are wrapped in spiced minced mutton, fried to a golden brown, and then simmered in a rich, aromatic tomato-onion gravy. Perfect for special occasions.
Prep45 min
Cook45 min
Soak15 min
Servings4
Serving size: 1 serving(1 kofta with approximately 1 cup of gravy)
837cal
36gprotein
26gcarbs
Ingredients
500 g Mutton Keema (Finely minced and preferably with some fat)
5 pcs Eggs (4 for boiling, 1 for binding the mince)
3 large Onion (1 finely chopped for kofta, 2 pureed for gravy)
3 medium Tomato (Pureed for gravy)
2 tbsp Ginger Garlic Paste (1 tbsp for kofta, 1 tbsp for gravy)
Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
Creamy, protein-packed Nargisi Kofta Curry with fluffy puri. A soul-satisfying, rich meal!
This gujarati dish is perfect for lunch. With 1262.89 calories and 44.25g of protein per serving, it's a nutritious choice for your meal plan.
67gfat
2 tsp
Garam Masala
(1 tsp for kofta, 1 tsp for gravy)
1 tsp Red Chilli Powder (For the kofta mixture)
0.75 tsp Turmeric Powder (0.25 tsp for kofta, 0.5 tsp for gravy)
2.25 tsp Salt (1 tsp for kofta, 1.25 tsp for gravy, or to taste)
2 cup Vegetable Oil (For deep frying the koftas)
3 tbsp Ghee (For making the gravy)
1 pc Bay Leaf
1 inch Cinnamon Stick
3 pcs Green Cardamom (Slightly crushed)
4 pcs Cloves
12 pcs Cashew Nuts (Soaked in warm water for 15 mins, then ground to a fine paste)
0.5 cup Curd (Full-fat, whisked until smooth)
2 tsp Coriander Powder
1.5 tsp Kashmiri Red Chilli Powder (For color and mild heat)
1 tbsp Kasuri Methi (Dried fenugreek leaves)
1.5 cup Water (Warm)
2 tbsp Fresh Cream (For garnish)
Instructions
1
Prepare Eggs and Kofta Mixture
Place 4 eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10 minutes. Immediately transfer to an ice bath to cool, then peel carefully and set aside.
In a large mixing bowl, combine the mutton keema, 1 finely chopped onion, 1 tbsp ginger-garlic paste, green chillies, and 2 tbsp chopped coriander leaves.
Add the roasted besan, 1 tsp garam masala, 1 tsp red chilli powder, 0.25 tsp turmeric powder, and 1 tsp salt.
Crack the remaining raw egg into the bowl. Using your hands, mix everything thoroughly for 3-4 minutes until the mixture is sticky and well-combined. This helps in binding.
2
Form and Fry the Koftas
Divide the mince mixture into 4 equal portions. Lightly grease your palms with oil.
Take one portion and flatten it into a disc on your palm. Place a peeled hard-boiled egg in the center.
Carefully and gently enclose the egg with the mince, ensuring an even layer all around. Seal any cracks and smooth the surface to form a large, oval kofta.
Repeat for the remaining eggs and mince.
Heat 2 cups of oil in a deep kadai or pan over medium heat. The oil should be hot but not smoking (around 170°C / 340°F).
Gently slide the koftas into the hot oil, one by one. Do not overcrowd the pan. Fry in batches if necessary.
Fry for 10-12 minutes, turning them gently and occasionally, until they are a deep golden brown on all sides and the mutton is cooked through.
Remove with a slotted spoon and drain on a wire rack or paper towels.
3
Create the Gravy Base
In a separate heavy-bottomed pan, heat 3 tbsp of ghee over medium heat.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30-45 seconds until they release their aroma.
Add the puréed onion and cook, stirring frequently, for 10-12 minutes until it turns light golden brown and the moisture evaporates.
Add the remaining 1 tbsp of ginger-garlic paste and sauté for another 1-2 minutes until the raw smell is gone.
4
Develop the Masala
Stir in the tomato purée. Cook for 7-8 minutes, until the mixture thickens and you see ghee separating from the sides of the masala.
Add the powdered spices: coriander powder, Kashmiri red chilli powder, and 0.5 tsp turmeric powder. Sauté for 1-2 minutes until fragrant.
Reduce the heat to the lowest setting. Add the whisked curd, a tablespoon at a time, stirring continuously and vigorously to prevent it from splitting. Cook for 3-4 minutes until the curd is well incorporated.
Add the cashew paste and cook for another 3-4 minutes, stirring constantly, until the gravy thickens and becomes glossy.
5
Simmer and Finish the Curry
Pour in 1.5 cups of warm water and add 1.25 tsp of salt. Stir well and bring the gravy to a gentle simmer.
Crush the kasuri methi between your palms and add it to the gravy, along with the remaining 1 tsp of garam masala. Mix gently.
Carefully place the fried koftas into the simmering gravy. Spoon some gravy over them.
Cover the pan and let it simmer on low heat for 8-10 minutes. This allows the koftas to absorb the flavors of the gravy. Avoid stirring too much to prevent the koftas from breaking.
Turn off the heat. Drizzle with fresh cream and garnish with the remaining 1 tbsp of chopped coriander leaves. Let the curry rest for 10 minutes before serving.
426cal
9gprotein
47gcarbs
24gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
1 tsp Salt (Adjust to taste.)
1 tbsp Ghee (Can be substituted with a neutral oil.)
0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2
Knead and Rest the Dough
Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3
Shape and Roll the Puris
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4
Fry the Puris
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5
Drain and Serve
Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
Repeat the frying process for all the dough balls.
Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.
