Friday, June 24, 2011

Nargisi Kofta ~ A desi version of the Scotch Eggs

The Food lovers Magazine had this specific article on Saad Bin Jung a former cricketer, cricket commentator, wildlife conservationist and even a resort owner, he dons the avatar of a cook too. Nargisi Kofta, his version of a recipe from experience and generations of cuisines meshed together. I cooked up this dish when our dear friends had come over only to leave them fully satisfied.

Beef Kheema - 1 1/2kg
Chana dal - 50gms
Ginger garlic paste - 2tsp
Red Chili Powder - 1/2tsp
Turmeric Powder - 1/4tsp
Garam Masala - 1/4tsp
Green Chillies - 4
Chopped Mint and Coriander Leaves - 1tbs
Egg - 1
Boiled Eggs - 10
Maida - 1 1/2tsp
Salt to taste

Pressure cook the mince with all the ingredients except the eggs and maida. Cool and grind it in the mixer to form a paste. Mix one egg and maida in the paste for binding. Cover the boiled egg one by one with the paste gently. Heat about 1/2ltr oil in a kadai and deep fry the koftas till golden brown. Cut them in half and serve hot.


  1. Koftas look deliciously mouthwatering and inviting. Wonderfully prepared.

    Hamaree Rasoi

  2. So perfectly made!!!!
    Prathima Rao
    Prats Corner


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