Nargisi Kofta

Ingredients list for Nargisi Kofta

• 1 cup Minced mutton (keema)
• 4 Eggs , hard boiled and peeled
• 2 White bread slices
• 1 teaspoon Green chillies , chopped
• 1 1/2 tablespoons Fresh mint leaves , chopped
• 2 tablespoons Fresh coriander leaves , chopped
• 1 teaspoon Coriander powder
• 1 teaspoon Red chilli powder
• 1 Black peppercorns , crushed
• 1 teaspoon Roasted cumin powder
• 1 teaspoon Garam masala powder
• 1/2 tablespoon Ginger-garlic paste
• to taste Salt rab
• 2 Eggs
• 1 1/2 cups Breadcrumbs
• to deep fry Oil
• to garnish Lettuce leaves
• to garnish Red cherry tomatoes , halved
• to garnish Red cherry leaves whole

Method

1. Put mutton in a grinder jar. Trim the edges and break the bread slices into small pieces and add to the grinder jar along with green chilli, mint leaves, coriander leaves, coriander powder, red chilli powder, crushed black peppercorns, roasted cumin powder, garam masala powder, ginger-garlic paste and salt and grind to a fine paste. Transfer the paste into a bowl.
2. Break eggs into a separate bowl and beat lightly. Take breadcrumbs in another bowl.
3. Take a portion of blended mixture on your palm, place a boiled egg on it and completely coat the egg with the mixture to make kofta. Dampen your hands with little water and smoothen the outer layer.
4. Roll each kofta in breadcrumbs and shake off excess breadcrumbs. Dip it in egg mixture and coat it with breadcrumbs again and shake off the excess breadcrumbs. Set aside on a plate.
5. Heat sufficient oil in a kadai, gently slide in the koftas and deep-fry, on medium heat, till golden brown. Drain on an absorbent paper.
6. Spread the lettuce leaves on a serving plate, add halved red cherry tomatoes and arrange nargisi koftas over them and place a whole red cherry tomato in center. Serve hot.