Keema Ball Omelette

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

1. Heat sufficient oil in a kadai.
2. 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.
3. Finely chop onion, green and red capsicum.
4. Heat 1 teaspoon oil in a non-stick pan. Add chopped onion, green and red capsicum and saute till they turn soft.
5. Break remaining eggs into a bowl. Add salt, crushed peppercorns and milk and beat well.
6. Add salt and crushed peppercorns to the pan and mix well.
7. Pour beaten egg mixture into the pan and place the keema balls on top. Cover and cook till the egg is fully cooked.
8. Cut into wedges and serve hot.