Ingredients
Ingredients
- 3 Eggs
hard boiled (don't overdo it), immersed in cold water, peeled, and halved lengthwise - 200 Grams Mutton
minced; or lamb - 150 Grams Water
for keema slurry - 1 Red Onions
finely diced; half a red onion (200g) - 1 Tbsp Ginger
finely diced - 2 Garlic Cloves
finely diced - 2 Green Chili
finely diced - 1 Tsp Cumin Powder
- 1 Tsp Coriander Powder
- 1 Tsp Kashmiri Mirch
- ½ Tsp Turmeric
- 2 Tsp Sugar
- 1½ Tsp Salt
- 1 Tbsp Mustard Oil
- 4 Bay Leaf
- Water
some water; more if pan dries out - 1 Tsp Garam Masala
- 1 Tsp Amchur Powder
- 2 Tsp Ketchup
- Bhaja Moshla
- 50 Grams Bread Crumbs
plus more if too wet; for meat-potato mixture - Egg
if too crumbly - 60 Grams Meat-potato Mixture
60g per egg - 00 Flour
for dredging - Egg
whisked, for dredging - Bread Crumbs
for dredging - NaNSalt
a pinch; to season each dredging bowl
Method
Prepare the eggs
- Egg
whisked, for dredging
Hard boil 3 eggs (don't overdo it), immerse in cold water, peel, and half lengthwise
Make the keema slurry
- 200 Grams Mutton
minced; or lamb - Water
some water; more if pan dries out
Combine 200g minced mutton or lamb with 150g water, and mash until it forms a slurry. This prevents it from clumping while cooking
Prep aromatics and spices
- 1 Red Onions
finely diced; half a red onion (200g) - 1 Tbsp Ginger
finely diced - 2 Garlic Cloves
finely diced - 2 Green Chili
finely diced - 1 Tsp Cumin Powder
- 1 Tsp Coriander Powder
- 1 Tsp Kashmiri Mirch
- ½ Tsp Turmeric
- 2 Tsp Sugar
- NaNSalt
a pinch; to season each dredging bowl
Finely dice half a red onion (200g), 1 tbsp ginger, 2 garlic cloves, 2 green chillies
In a small bowl, add 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp kashmiri mirch, 0.5 tsp turmeric, 2tsp sugar, 1.5tsp salt
In a pan
- 1 Tbsp Mustard Oil
- 4 Bay Leaf
- Water
some water; more if pan dries out - 1 Tsp Garam Masala
- 1 Tsp Amchur Powder
- 2 Tsp Ketchup
- Bhaja Moshla
- Egg
whisked, for dredging - Bread Crumbs
for dredging
Heat 1 tbsp mustard oil, fry 4 bay leaves and diced onions for 10 minutes
Add ginger, spices, and some water. Fry for 6 minutes until oil separates. If pan dries out, add more water.
Add keema slurry and cook off excess water. Add garlic, 1 tsp garam masala, 1 tsp amchur powder, 2 tsp ketchup, and cook until completely dry.
Discard bay leaves. Add bhaja moshla, green chillis, and 50g breadcrumbs. Mash. If too wet, add breadcrumbs. If too crumbly, add egg.
Shape
- 60 Grams Meat-potato Mixture
60g per egg
Flatten 60g meat-potato mixture across your palm. Place an half egg yolk side down, and wrap the mixture around the egg.
Bread the eggs
- 00 Flour
for dredging - Egg
whisked, for dredging - Bread Crumbs
for dredging - NaNSalt
a pinch; to season each dredging bowl
Take 3 shallow bowls. Spread flour in one, whisk egg in the second, and breadcrumbs in the third. Season each with a pinch of salt.
Roll in flour (right), egg (left), breadcrumbs (right), egg (left), breadcrumbs (right)
Deep fry prepared eggs at 150-170 celcius for 4 minutes.