Lunch

Nargisi Anda

INGREDIENTS

4 Nos. Hard Boiled Eggs, peeled
1 1/2 Cup Mutton Mince
1/2 Tsp Salt
¼ Tsp Turmeric powder
¼ Tsp Garam Masala
2 Tbsp Oil
¼ Tsp Cumin
1 Tsp Ginger Garlic paste
50 gms Onions, chopped fine
2 Nos, Green chilli, chopped fine
2-3 Tbsp Gram flour
1 Tbsp Coriander, chopped
2 Nos Eggs, raw
To taste Salt
1 Tbsp Lemon Juice
4 Nos. Lemon wedges
1 Tsp Chaat Masala
Oil to deep fry
100 gms Mint Chutney

INSTRUCTIONS

In a sauce pan take ¾ th cup of water and mix mutton mince in it, so that no lump is formed.
Bring on a fire and cook for 2-3 minutes stirring continuously. Add garam masala, salt and turmeric powder to it and cook till all water evaporates and the mince is cooked. Remove from fire and keep aside.
Heat oil in pan and add cumin. When it crackles add ginger garlic paste and cook for a minute. Add chopped onions and green chillies.
Sauté till onions are soft. Add gram flour and cook on slow fire till raw smell of gram flour is over. Remove from fire and add it to mince mixture. Mix well and keep aside to let the mixture cool down.
When mixture is cold, add chopped coriander, eggs and lemon juice. Check seasoning and mix well to combine.
Divide the mixture into 4 equal size portions and flatten each portion in your palms and place a boiled egg in middle and wrap the mince all around the boiled egg, sealing from all sides. Similarly cover all boiled eggs with mince mixture.
Heat oil in a wok and deep fry these eggs till the mince is crisp and golden from out side.
Remove on a paper tissue and cut each egg into two.
Sprinkle with chaat masala and serve hot with mint chutney.

Preferred recipes by Chef Rakesh Sethi.

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