Imagine cutting into a golden-crispy exterior to reveal a perfectly cooked egg nestled within a flavorful meat coating - that's the magic of Nargisi Kofta! This spectacular Indian dish transforms ordinary ingredients into an extraordinary culinary experience that will transport your taste buds straight to the vibrant streets of India. Whether you're a food enthusiast or looking to impress your dinner guests, this recipe promises to be a showstopper that combines rich flavors, stunning presentation, and irresistible textures.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 eggs
- 500g minced meat
- 1 onion, finely chopped
- 2 green chilies, chopped
- 1 tablespoon ginger-garlic paste
- Salt to taste
- Oil for frying
Instructions
- Prepare the meat mixture by combining minced meat, finely chopped onion, green chilies, ginger-garlic paste, and salt in a large mixing bowl. Mix thoroughly until all ingredients are well incorporated.
- Boil the eggs in water for 8-10 minutes until hard-boiled. Once cooked, immediately place in cold water, then peel carefully and set aside.
- Divide the meat mixture into 4 equal portions. Flatten each portion into a thin, circular patty about 1/4 inch thick.
- Wrap each boiled egg completely with the meat mixture, ensuring the egg is fully enclosed and sealed without any gaps.
- Heat oil in a deep frying pan to medium-high temperature, around 350°F (175°C).
- Carefully place the meat-wrapped eggs into the hot oil and fry until the outer meat coating turns golden brown and crispy, approximately 5-7 minutes.
- Remove the fried koftas from oil and drain on absorbent paper towels to remove excess oil.
- Let the koftas rest for 2-3 minutes before cutting them in half to serve, revealing the perfectly boiled egg inside.
- Optionally, garnish with fresh chopped coriander leaves and serve hot with mint chutney or raita.
Tips
- Ensure your meat mixture is well-seasoned and sticky enough to completely seal the egg without leaving any gaps.
- Use room temperature eggs for more even boiling and easier peeling.
- Maintain oil temperature around 350°F for crispy, non-greasy koftas.
- Pat the eggs dry before wrapping to help the meat mixture adhere better.
- Don't overcrowd the frying pan to maintain consistent oil temperature.
- Let the koftas rest briefly after frying to allow the meat coating to set.
- Serve immediately for the best texture and flavor experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
