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A stunning Mughlai appetizer where spiced mutton mince lovingly wraps around a hard-boiled egg, fried to golden perfection. This 'dry' version is perfect for parties, revealing a beautiful cross-section when sliced.
For 4 servings
Prepare the Eggs
Create the Mince Mixture
Form the Koftas
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A stunning Mughlai appetizer where spiced mutton mince lovingly wraps around a hard-boiled egg, fried to golden perfection. This 'dry' version is perfect for parties, revealing a beautiful cross-section when sliced.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 558.24 calories per serving with 33.96g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Coat for Frying
Fry the Koftas
Serve
You can make this recipe with chicken or turkey mince for a leaner version. The cooking time might be slightly shorter.
For a healthier alternative, bake the koftas. Place the coated koftas on a baking sheet, spray with oil, and bake at 200°C (400°F) for 20-25 minutes, turning halfway through, until golden and cooked.
Incorporate finely chopped almonds or pistachios into the mince mixture for added texture and a royal Mughlai touch.
Use hard-boiled quail eggs to create smaller, bite-sized Nargisi Koftas, perfect for canapés.
Combining mutton and eggs, this dish is packed with high-quality protein, which is essential for muscle repair, growth, and overall body function.
Mutton mince is a fantastic source of heme iron, which is easily absorbed by the body and helps prevent anemia. It's also rich in Vitamin B12, crucial for nerve function and the formation of red blood cells.
The egg at the center provides essential nutrients including Vitamin D, choline, and selenium, contributing to bone health, brain function, and antioxidant defense.
Nargisi Kofta is rich in protein from both the mutton and the eggs. However, as this version is deep-fried, it is also high in fat and calories. It's best enjoyed as an occasional indulgence rather than a regular meal.
A single Dry Nargisi Kofta contains approximately 450-550 calories, depending on the fat content of the mince and the amount of oil absorbed during frying.
To prevent breaking, ensure the mince mixture is well-bound with roasted besan, seal the mince layer completely around the egg with no cracks, and chill the formed koftas for at least 20-30 minutes before frying. Also, be gentle when turning them in the oil and do not overcrowd the pan.
Yes, you can form the koftas and store them in an airtight container in the refrigerator for up to 24 hours before you plan to fry them. This actually helps them hold their shape better.
Dry Nargisi Kofta is an appetizer that pairs wonderfully with mint-coriander chutney, tamarind chutney, or a simple yogurt dip. A side of pickled onions or a fresh kachumber salad also complements it well.
Yes, you can use an air fryer. Preheat it to 190°C (375°F). Spray the coated koftas with a little oil and air fry for 15-20 minutes, flipping them halfway through, until they are golden brown and cooked through.