A luxurious Mughlai curry featuring hard-boiled eggs encased in spiced minced meat koftas, simmered in a rich, aromatic gravy. This regal dish is perfect for special occasions and festive meals.
Prep40 min
Cook50 min
Servings4
Serving size: 1 serving(1 kofta with approximately 1 cup of salan)
724cal
44gprotein
21gcarbs
52g
Ingredients
5 pcs Eggs (4 for stuffing, 1 for binding)
500 g Mutton Mince (Finely minced, preferably with 20% fat)
3 pcs Onion (1 finely chopped for kofta, 2 ground to a paste for gravy)
A legendary layered flatbread from Mughlai cuisine, Bakarkhani boasts a unique biscuit-like texture that is both flaky and slightly chewy. Delicately sweet and rich with ghee, it's the perfect royal accompaniment to hearty curries like Nihari or Korma.
Rich Nargisi Kofta Salan with crispy Bakarkhani – a perfectly spiced, protein-packed feast!
This mughlai dish is perfect for breakfast. With 1191.14 calories and 53.24g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Garam Masala
2.25 tsp Salt (Adjust to taste)
4 tbsp Coriander Leaves (Freshly chopped)
2 cup Vegetable Oil (For deep frying)
1 tbsp Ghee (For gravy)
1 inch Cinnamon Stick
3 pcs Green Cardamom
4 pcs Cloves
1 pc Bay Leaf
2 pcs Tomato (Medium-sized, pureed)
0.5 cup Curd (Whisked until smooth)
10 pcs Cashews (Soaked in warm water and ground to a fine paste)
1 tsp Cumin Powder
1 tsp Kasuri Methi (Crushed between palms)
1.5 cup Water (Warm)
1 tbsp Fresh Cream (Optional, for garnish)
Instructions
1
Prepare Eggs & Kofta Mixture
Place 4 eggs in a saucepan with enough cold water to cover them by an inch. Bring to a rolling boil, then reduce heat and simmer for 10 minutes for perfect hard-boiled eggs.
Immediately transfer the boiled eggs to an ice bath or run under cold water to stop the cooking process. Once cool, carefully peel them and set aside.
In a large mixing bowl, combine the mutton mince, 1 finely chopped onion, 1 tbsp ginger-garlic paste, green chilies, roasted besan, 1 tsp red chili powder, 0.25 tsp turmeric powder, 1 tsp coriander powder, 1 tsp garam masala, 1 tsp salt, 2 tbsp chopped coriander leaves, and 1 raw egg.
Using your hands, mix thoroughly for 3-4 minutes until the mixture is well-combined and has a sticky, dough-like consistency. This helps in binding the koftas.
2
Form & Fry the Koftas
Divide the mince mixture into 4 equal portions. Lightly grease your palms with oil.
Take one portion of the mince, flatten it into a large disc on your palm, and place one hard-boiled egg in the center.
Carefully and evenly wrap the mince mixture around the egg, ensuring there are no cracks. Smooth the surface to form an oval-shaped kofta. Repeat for the remaining eggs.
Heat 2 cups of oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking (around 170°C or 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 8-10 minutes, turning them gently and occasionally, until they are evenly deep golden brown and the outer meat layer is fully cooked.
Carefully remove the fried koftas with a slotted spoon and let them drain on a wire rack or paper towels.
3
Prepare the Salan (Gravy)
In a separate heavy-bottomed pan, heat 3 tbsp of oil and 1 tbsp of ghee over medium heat.
Add the whole spices: cinnamon stick, green cardamoms, cloves, and bay leaf. Sauté for about 30 seconds until they become fragrant.
Add the onion paste and sauté for 10-12 minutes, stirring frequently, until it turns a rich golden brown and the oil begins to separate from the paste.
Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until its raw aroma disappears.
Stir in the tomato puree and cook for 5-7 minutes, until it thickens and you see oil glistening on the surface of the masala.
4
Build the Gravy & Simmer Koftas
Reduce the heat to low. Add the whisked curd to the pan and stir continuously for 2 minutes to prevent it from curdling.
Once the curd is incorporated, add the cashew paste and cook for 2-3 minutes, stirring constantly to prevent it from sticking.
Add all the powdered spices: remaining 1 tsp red chili powder, 0.5 tsp turmeric powder, 1.5 tsp coriander powder, 1 tsp cumin powder, and 1.25 tsp salt. Mix well and cook for a minute until fragrant.
Gradually pour in 1.5 cups of warm water, stirring to combine everything into a smooth gravy. Bring it to a gentle boil.
Reduce the heat to a low simmer. Very gently, place the fried koftas into the gravy.
Cover the pan and let it simmer for 10-12 minutes. This allows the koftas to soften and absorb the rich flavors of the salan. Avoid vigorous stirring.
5
Garnish and Serve
Uncover the pan and sprinkle the remaining 0.5 tsp of garam masala and 1 tsp of crushed kasuri methi over the gravy. Give it a very gentle stir.
Turn off the heat. Garnish with the remaining 2 tbsp of chopped coriander leaves and a drizzle of fresh cream, if using.
Let the curry rest, covered, for 5-10 minutes before serving to allow the flavors to meld.
For a dramatic presentation, carefully slice the koftas in half lengthwise just before serving to reveal the 'Nargisi' (narcissus flower-like) egg inside. Serve hot with naan, sheermal, or basmati rice.
Servings
6
Serving size: 1 serving
467cal
9gprotein
58gcarbs
22gfat
Ingredients
3 cup Maida
0.5 cup Ghee (melted, for dough and lamination)
2 tbsp Sugar (granulated)
1 tsp Salt
1 tsp Baking Powder
0.5 tsp Cardamom Powder
1 cup Milk (warm, for kneading)
2 tbsp Suji (for dusting during lamination)
2 tbsp Poppy Seeds (for topping)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together the maida, sugar, salt, baking powder, and cardamom powder.
Add 2 tablespoons of the melted ghee to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually pour in the warm milk while mixing to form a soft, pliable dough. Transfer to a clean surface and knead for 8-10 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest in a warm place for at least 30 minutes.
2
Laminate the Dough for Flaky Layers
Divide the rested dough into 6 equal portions and roll each into a smooth ball.
On a lightly floured surface, take one ball and roll it out as thinly as possible into a large circle, about 8-9 inches in diameter.
Generously brush the entire surface of the circle with melted ghee. Sprinkle about 1/2 teaspoon of suji evenly over the ghee.
Fold the circle in half to create a semi-circle. Fold it in half again to form a triangle.
Starting from the wide base of the triangle, roll it up tightly towards the point, creating a small, coiled log.
Gently press the log down from the top with your palm to form a round, layered patty with a visible spiral.
Repeat this lamination process for all the dough balls. Cover the patties and let them rest for another 10-15 minutes.
3
Shape and Top the Bakarkhani
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Take one rested patty and gently roll it into a disc about 5 inches in diameter and 1/2-inch thick. Avoid pressing too hard to preserve the delicate layers.
Place the shaped discs on the prepared baking sheet, leaving some space between them.
Using a fork, prick the entire surface of each bakarkhani. This is crucial to prevent them from puffing up like a naan and helps achieve the dense, biscuit-like texture.
Brush the tops with the 2 tablespoons of milk and sprinkle generously with poppy seeds.
4
Bake to Golden Perfection
Place the baking sheet in the preheated oven.
Bake for 15-20 minutes, or until the tops are a deep golden brown and the base sounds hollow when tapped.
Remove from the oven and immediately brush the hot bakarkhanis with the remaining melted ghee.