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Main Ingredients | Chicken kheema, Eggs |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 0-5 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Keema Ball Omelette
- 1 cup Chicken kheema leftover
- 4 Eggs
- to deep fry Oil 1 teaspoon +
- 1 small Onion
- 1 small Green capsicum
- 1 small Red capsicum
- to taste Salt
- to taste Crushed black peppercorns
- ? cup Milk
Method
- Heat sufficient oil in a kadai.
- Take keema in a bowl. Add 1 egg and mix well. Divide the mixture into equal portions, shape them into small balls and deep-fry in hot oil till golden. Drain on absorbent paper.
- Finely chop onion, green and red capsicum.
- Heat 1 teaspoon oil in a non-stick pan. Add chopped onion, green and red capsicum and saute till they turn soft.
- Break remaining eggs into a bowl. Add salt, crushed peppercorns and milk and beat well.
- Add salt and crushed peppercorns to the pan and mix well.
- Pour beaten egg mixture into the pan and place the keema balls on top. Cover and cook till the egg is fully cooked.
- Cut into wedges and serve hot.
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