Hyderabadi nargisi kofta
Ingredients
Serves: 8
-
½ kg mutton mince
-
1 stick cinnamom (dalcini)
-
Salt to taste
-
¼ teaspoon turmeric powder (haldi)
-
½ teaspoon cumin (jeera) powder
-
1 teaspoon coriander (dhania) powder
-
1 teaspoon garam masala
-
½ teaspoon red chilli powder
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1 tablespoon ginger garlic paste
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1 onion, chopped fine
-
3 green chillies, chopped fine
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3 tablespoons besan (gram flour)
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1 egg, beaten
-
8 hard boiled eggs
-
Oil for deep frying
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1 teaspoon chaat masala
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½ cup chopped coriander leaves
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Lime wedges for garnish
-
Food safe twine or rope
Directions
Prep:10min ›
Cook:45min ›
Extra time:30min chilling ›
Ready in:1hr25min
- Wash and cook mince with 1
cup water, salt, cinnamon stick, and turmeric powder until cooked and
all liquid dries up, about 20 minutes. Let cool slightly.
- In a large bowl, add
cooked mince and onions, ginger, garlic, green chillies, and all spice
powders. Add beaten egg and gram flour and mix well. Refrigerate for at
least 30 minutes so the mixture binds well later.
- Peel the hard boiled eggs.
Make 8 equal sized portions from the meat mixture. Take one portion of
meat and flatten the meat in your palm like a cutlet. Put a hard boiled
egg in the center and wrap the meat tightly around it. Tie a piece of
thread around the wrapped egg. Repeat with the rest of the eggs and
meat. If possible, refrigerate the eggs again. You can make the koftas
till this step and refrigerate overnight.
- Heat oil in a pan for deep
frying. Fry the koftas. Cut the thread. To serve, slit the eggs in
halves lengthwise. Sprinkle with chaat masala and serve garnished with
coriander leaves and lime wedges on the side.
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