Egg Seekh Kabab

1. 1
   prep · ~15 min

   Boil and grate the eggs.

   1.Place 4 eggs in a saucepan with enough water to cover by 1 inch.

   2.Bring to a rolling boil, then reduce heat and simmer for 10 minutes.

   3.Drain hot water, transfer eggs to cold water, and let cool 5 minutes.

   4.Peel the eggs and grate them using the large holes of a box grater.

   TIPCold water stops the cooking and makes peeling easier.
2. 2
   roast · ~4 min

   Dry roast the besan.

   1.Place a pan over low heat and add the besan.

   2.Stir continuously for 3-4 minutes until fragrant and slightly darker in color.

   3.Transfer to a plate immediately to stop cooking and let cool.

   TIPKeep the heat low — besan burns quickly and turns bitter.
3. 3
   mix · ~5 min

   Prepare the kebab mixture.

   1.In a large mixing bowl, combine grated eggs, roasted besan, chopped onion, green chili, ginger, and garlic.

   2.Add coriander leaves, mint leaves, red chili powder, garam masala, chaat masala, amchur, and salt.

   3.Add lemon juice and mix well with your hands until the mixture comes together like a dough.

   4.If the mixture feels too dry, add a teaspoon of water. If too wet, add a little more besan.

   TIPMix gently but thoroughly — overworking will make the kababs dense.
4. 4
   assemble · ~5 min

   Shape the kababs on skewers.

   1.Divide the mixture into 8 equal portions.

   2.Wet your palms lightly with water or oil to prevent sticking.

   3.Take one portion and press it around a skewer, shaping it into a 4-inch long cylindrical kebab.

   4.Repeat with remaining portions and skewers.

   TIPOil on your palms gives a smoother finish and prevents the mixture from sticking.
5. 5
   fry · ~8 min

   Shallow fry the kababs.

   1.Heat 3 tablespoons oil in a wide non-stick pan over medium heat.

   2.Place the skewered kababs gently in the pan, leaving space between each.

   3.Cook for 2-3 minutes per side, turning carefully with tongs, until golden brown all around.

   4.Transfer to a paper towel-lined plate to absorb excess oil.

   TIPDon't crowd the pan — cook in batches for even browning.
6. 6
   garnish

   Garnish and serve hot.

   1.Sprinkle a pinch of chaat masala over the hot kababs.

   2.Serve immediately with mint chutney and sliced onions with lemon wedges.

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