Fried Nargisi Kofta
A stunning Mughlai appetizer where juicy, spiced minced meat encases a perfectly hard-boiled egg. Fried to a beautiful golden brown, these koftas are a rich, savory delight, perfect for special occasions.
For 4 servings
5 steps. 20 minutes total.
- 1
Boil and peel the eggs: Place 4 eggs in a saucepan and cover with cold water
- a.Bring to a rolling boil, then reduce heat and simmer for 10 minutes to hard-boil. Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Once cool, carefully peel the eggs and pat them completely dry. Set aside.
- 2
Step 2
- a.Prepare the keema mixture: In a large bowl, combine the minced mutton, finely chopped onion, ginger-garlic paste, green chillies, and chopped coriander leaves. Add the dry ingredients: besan, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Crack the remaining raw egg into the bowl. Using your hands, mix everything thoroughly until well combined and the mixture feels slightly sticky.
- 3
Shape the koftas: Divide the keema mixture into 4 equal portions
- a.Take one portion and flatten it into a large, thin patty on your palm. Place one peeled, hard-boiled egg in the center of the patty. Carefully bring the edges of the keema up and around the egg, ensuring it's fully encased with no cracks. Gently roll the kofta between your palms to create a smooth, oval shape. Repeat with the remaining portions and eggs.
- 4
Fry the koftas: Heat oil in a deep kadai or pan over medium flame
- a.The oil is ready when a small piece of the mixture sizzles and rises to the top (about 350°F / 175°C). Gently slide 2 koftas into the hot oil, being careful not to overcrowd the pan. Fry for 8-10 minutes, turning occasionally, until they are a deep golden brown and the keema is cooked through. Remove with a slotted spoon and let them drain on a wire rack or paper towels to remove excess oil.
- 5
Serve the koftas: Let the koftas rest for a couple of minutes
- a.For a dramatic presentation, slice each kofta in half lengthwise to reveal the egg inside. Serve hot as an appetizer with mint chutney or your favorite dipping sauce.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use finely minced (double-minced if possible) keema for a smoother texture that's easier to shape.
- 2Ensure the boiled eggs are completely dry before wrapping them, as moisture can prevent the keema from sticking.
- 3Lightly oil your hands before shaping the koftas to prevent the mixture from sticking to your palms.
- 4Fry on a consistent medium heat. If the oil is too hot, the outside will brown too quickly, leaving the inside raw.
- 5Do not overcrowd the pan while frying. This lowers the oil temperature and can result in greasy, unevenly cooked koftas.
- 6For a richer flavor, add 1 tablespoon of fried onion paste (birista) to the keema mixture.
- 7You can assemble the koftas ahead of time and refrigerate them for a few hours. Bring to room temperature before frying.
Adapt it for your goals.
Vegetarian
Replace mutton keema with a mixture of 250g crumbled paneer, 2 boiled-mashed potatoes, and 1/4 cup breadcrumbs. Add finely chopped vegetables like carrots and peas for texture.
healthyHealthy
Instead of deep-frying, bake the koftas in a preheated oven at 400°F (200°C) for 20-25 minutes, or cook them in an air fryer until golden and cooked through.
kid friendlyKid friendly
Use chicken mince for a milder flavor and reduce the amount of green chillies and red chili powder to make it less spicy.
gluten freeGluten free
This recipe is naturally gluten-free as it uses chickpea flour (besan). Just ensure your garam masala and other spice blends are certified gluten-free.