Nargisi Kofta

Ingredients

• 1 cup minced mutton (keema)
• 2 white bread slices
• 1 teaspoon chopped green chillies
• 1½ tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh coriander leaves
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• 1 teaspoon crushed black peppercorns
• 1 teaspoon roasted cumin powder
• 1 teaspoon garam masala powder
• ½ tablespoon ginger-garlic paste
• Salt to taste 
• 2eggs
• 3 eggs, hard boiled and peeled
• 1½ cups breadcrumbs
• Oil to deep fry
• Lettuce leaves for garnish
• Halved red cherry tomatoes for garnish
• Whole red cherry tomato for garnish

Method

1. Put mutton in a blender jar. Trim the edges and break the bread slices into small pieces and add to the blender 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 blend to a fine paste. 
2. Transfer the blended mixture into a bowl.
3. Break eggs into a separate bowl and beat lightly. Take breadcrumbs in another bowl.
4. Take a portion of blended mixture on your palm, place a boiled egg on it and completely coat the egg with
5. the mixture to make kofta. Grease your hands with little water and smoothen the outer layer. 
6. Coat koftas lightly with breadcrumbs and rub off excess breadcrumbs. Dip them in egg mixture and coat them with breadcrumbs again and shake off the excess breadcrumbs. Set aside.  
7. Heat sufficient oil in a kadai, slide in the koftas and deep fry on medium heat till golden brown.  Drain on an absorbent paper.
8. 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.
9. Serve hot.