Nargis Kababs!!!!

So remember my Shami Kababs and Chicken Shami Kababs, well this Nargis Kababs are made using the exact same process, except, you put an egg in between patties, merge them, and deep fry. They are super-duper easy to make and are very filling! One or two nargis kabab will be more than enough for someone like me. It is a great appetizer to serve when you have a big party.

Ingredients:
1. Two chicken breast or One pound ground goat meat or beef
2. Half cup Chana dal – soaked in water for 3-4 hours
3. One medium potato – boiled
4. One medium onion – sliced
5. One tblsp garlic-ginger paste
6. One tblsp green chilies paste
7. Three cloves
8. Three black peppers
9. One cinnamon stick
10. A pinch of turmeric powder
11. Salt to taste
12. Half glass of water
13. A bunch of fresh coriander, finely chopped
14. A bunch of fresh mint, finely chopped
15. Five hard boiled eggs
16. One beaten egg for coating
17. Oil for fry

Process:
1. In a pressure cooker, add in water, chicken, chana dal, garlic-ginger, green chilies, onion, cloves, black pepper, cinnamon stick, turmeric powder and salt.
2. Let it cook for 15 minutes or till you think the dal is cooked.
3. Take out the boiled/cooked mash from pressure cooker into a bowl.
4. If there is excess water, carefully take it out with spoon or whichever way is best for you.
5. Take out all the whole spices from the mash – cloves, black pepper & cinnamon stick.
6. Add boiled potato, coriander and mint to the mash and mix up everything with hand till it becomes a smooth mixture.
7. Divide the mixture into 10 portions and make flat patties out of the mixture.
8. Take one Pattie in hand, place the hard-boiled egg, and place another Pattie on top of it.
9. This will make an oval shaped kebab; cover the egg with the Pattie mixture in a way that you don’t see the egg.
10. Coat each Kebab with beaten eggs and deep fry in heated oil.
11. Serve hot!

ENJOY!!!

Reposted this recipe at http://desizayeka.blogspot.com/2012/07/ramadan-collections.html
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