Awadhi Egg Kebab
These rich Awadhi-style egg kebabs combine boiled eggs with gently spiced potato and gram flour for a soft center and crisp outside. They make a lovely side or snack with mint chutney and sliced onions.
For 4 servings
- boil · ~15 min
Boil and prepare the eggs and potato.
1.Hard-boil all 6 eggs, cool them, and peel them.2.Keep 4 eggs whole for stuffing.3.Grate the remaining 2 eggs finely for the kebab mixture.4.Boil the potato until tender, then peel and mash it smooth. - saute · ~6 min
Cook the onion mixture.
1.Heat ghee in a pan over medium heat.2.Add onion and cook until soft and lightly golden, 4 to 5 minutes.3.Add ginger, garlic, and green chili and cook for 1 minute.4.Turn off the heat and let the mixture cool slightly. - mix · ~3 min
Make the kebab mixture.
1.In a bowl, combine mashed potato, grated boiled eggs, roasted besan, and the cooked onion mixture.2.Add coriander leaves, mint, garam masala, cumin powder, black pepper, red chili powder, and salt.3.Mix well until the mixture holds together and feels easy to shape. - assemble · ~5 min
Shape the kebabs around the eggs.
1.Divide the mixture into 4 equal portions.2.Flatten one portion in your palm and place 1 whole boiled egg in the center.3.Wrap the mixture around the egg and shape it into an oval kebab.4.Repeat with the remaining eggs and mixture. - fry · ~8 min
Shallow-fry the kebabs.
Heat oil in a wide pan over medium heat. Place the kebabs gently in the pan and cook, turning carefully, until golden and crisp on all sides, 6 to 8 minutes total.
TIPKeep the heat medium so the outside turns crisp without splitting the kebabs. - serve
Serve the kebabs hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the sautéed onion mixture before mixing, or the potato base can turn sticky and hard to shape.
- 2If the kebab mixture feels loose, add a little more roasted besan to help it bind without making it wet.
- 3Wet or lightly oil your palms before wrapping the potato-egg mixture around each whole egg for smoother shaping.
- 4Seal the mixture well around the stuffed egg so the kebabs do not split while shallow-frying.
- 5Fry on medium heat only; high heat browns the outside too fast before the layer sets around the egg.
- 6Turn the kebabs gently with two spoons or a flat spatula to keep the oval shape intact.
- 7You can shape the kebabs a few hours ahead and chill them, which helps them firm up before frying.
Adapt it for your goals.
Low-oil
Brush the shaped kebabs lightly with oil and cook them on a tawa or in an air fryer for a lighter finish with less pan oil.
spicierSpicier
Increase green chili and red chili powder for a sharper heat that pairs well with mint chutney.
no onionNo-onion
Skip onion and rely on ginger, garlic, mint, and coriander for a simpler kebab that still shapes well.
breadcrumb crustedBreadcrumb-crusted
Roll the shaped kebabs in fine breadcrumbs before frying for an extra crisp outer layer.
Why this is on our healthy list.
Protein from Eggs
The boiled eggs in both the filling and outer mixture add satisfying protein and make the kebabs more filling.
Herb-Forward Flavor
Mint and coriander bring fresh flavor and aroma, helping the kebabs taste vibrant alongside the rich egg and potato.
Besan Adds Body
Roasted chickpea flour helps bind the kebabs and contributes plant-based nourishment compared with using only potato.
Frequently asked questions
The mixture is usually too moist or not sealed properly around the egg. Add a little more roasted besan, chill the shaped kebabs, and fry on medium heat.
