A stunning Mughlai centerpiece where hard-boiled eggs are encased in spiced minced meat, fried to perfection, and simmered in a rich, aromatic tomato-onion gravy. A true feast for the senses.
Prep30 min
Cook50 min
Soak15 min
Servings4
Serving size: 1 serving
795cal
35gprotein
24gcarbs
Ingredients
5 pcs Eggs (4 to be hard-boiled, 1 raw for binding)
500 g Mutton Keema (Minced mutton, preferably with 20% fat)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Protein-packed Nargisi Kofta with soft Roomali Roti. An aromatic, melt-in-mouth comfort food experience!
This mughlai dish is perfect for breakfast. With 1124.7 calories and 42.89g of protein per serving, it's a nutritious choice for your meal plan.
63gfat
(Divided)
1.5 tsp Garam Masala (Divided)
3 tbsp Coriander Leaves (Chopped, divided)
2.25 tsp Salt (Divided, or to taste)
2 cup Vegetable Oil (For deep frying)
2 tbsp Ghee (For gravy)
1 pcs Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamom
4 pcs Cloves
1 cup Tomato Puree (From 3 medium tomatoes)
12 pcs Cashews (Soaked in warm water for 20 minutes)
0.5 cup Curd (Whisked until smooth)
1.5 tsp Coriander Powder
1 tsp Kashmiri Red Chili Powder (For color)
1.5 cup Water (Warm)
1 tsp Kasuri Methi (Crushed)
2 tbsp Fresh Cream (For garnish, optional)
Instructions
1
Prepare Eggs and 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 to a simmer and cook for 10 minutes for hard-boiled eggs. Drain and transfer to an ice bath to cool completely. Peel carefully and set aside.
In a large bowl, combine the mutton keema, finely chopped onion, 1 tbsp ginger-garlic paste, green chilies, roasted besan, 1 tsp red chili powder, 0.25 tsp turmeric powder, 0.5 tsp garam masala, 1 tsp salt, 2 tbsp chopped coriander leaves, and 1 raw egg.
Mix with your hands until just combined. Do not overwork the mixture, as it can make the koftas tough.
2
Form and Fry the Koftas
Divide the keema mixture into 4 equal portions. Lightly grease your palms with oil.
Take one portion and flatten it into a large, even patty on your palm. Place one hard-boiled egg in the center.
Carefully and gently wrap the keema mixture around the egg, ensuring an even thickness and sealing any cracks. Shape it into a smooth oval.
Heat oil for deep frying in a kadai or deep pan over medium heat to about 170°C (340°F).
Gently slide the prepared koftas into the hot oil, frying them in batches if necessary to avoid overcrowding. Fry for 8-10 minutes, turning occasionally, until they are a deep, uniform golden brown and the mutton is cooked through. Drain on a wire rack or paper towels.
3
Prepare the Gravy Base
Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth paste. Set aside.
Heat ghee in a heavy-bottomed pan or handi over medium heat. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they release their aroma.
Add the onion puree and cook for 10-12 minutes, stirring frequently, until it turns golden brown and the fat begins to separate at the edges.
Add the remaining 1 tbsp of ginger-garlic paste and sauté for another minute until the raw smell is gone.
4
Build the Gravy
Stir in the tomato puree. Cook for 6-8 minutes until the mixture thickens and oil separates from the masala.
Add the coriander powder, Kashmiri red chili powder, and the remaining 0.5 tsp turmeric powder. Sauté for one minute.
Reduce the heat to the lowest setting. Add the whisked curd gradually, stirring continuously and vigorously to prevent it from splitting. Cook for 2-3 minutes until well incorporated.
Stir in the prepared cashew paste and cook for another 2 minutes, stirring to prevent it from sticking.
5
Simmer Koftas and Finish
Pour in 1.5 cups of warm water and add the remaining 1.25 tsp of salt. Stir well and bring the gravy to a gentle simmer.
Cover the pan and let the gravy simmer on low heat for 10 minutes for the flavors to meld.
Crush the kasuri methi between your palms and add it to the gravy, along with the remaining 1 tsp of garam masala.
Very gently, place the fried koftas into the simmering gravy. Spoon some gravy over them. Simmer for 5-7 minutes, uncovered, allowing the koftas to absorb the flavors. Avoid stirring to prevent them from breaking.
Turn off the heat. Drizzle with fresh cream and garnish with the remaining 1 tbsp of chopped coriander leaves. Let the dish rest for 10 minutes before serving.
6
Serving Suggestion
To serve, you can either place the whole koftas in a serving dish or carefully slice them in half lengthwise to reveal the beautiful egg center. Pour the gravy over them. Serve hot with naan, sheermal, or jeera rice.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.