How to make Nargisi Kofta -

Hard boiled eggs encased in a spicy mutton mince mixture and deep-fried to a perfect golden hue

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Minced mutton (keema), Eggs (अंडे)

Cuisine : Moghlai

Course : Snacks and Starters


For more recipes related to Nargisi Kofta checkout Lamb Stuffed Aubergines, Kabab Pav, Keema Pav . You can also find more Snacks and Starters recipes like Tricolor Paneer Tikka Multi Cereal Chiwda Mini Kumbh Kulcha - SK Khazana Quick Rice Paper Rolls With Spinach

Nargisi Kofta

Nargisi Kofta Recipe Card

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Moghlai cuisine is a fusion of Persian and Indian culinary styles. It has rich sauces, butter based curries, ginger flavoured roast meats and sweets that are fit for the king! Moghlai food offers a rich fare that is irresistible. 
Moghlai food is aromatic, marinated as it is in masalas of ginger and onion, tinged with nutmeg, mace, cloves and cinnamon; dishes of rich sauces combining a perfect balance of a range of spices, yogurt and cream, almonds and pistachios, form the base to receive morsels of chicken or meat cooked in ghee; vegetable dishes with the nutty flavour of poppy seeds and sweetened with honey; extravagant rice dishes, biryanis and pilaus, each grain separate and full of flavour, garnished with cardamom and strands of saffron; silky-smooth, ice-cold desserts flavoured with essence of roses, decked with tissue-thin sheets of real gold or silver and decorated with a scattering of rose petals; drinks squeezed from fresh fruits. All prepared to please the eye as well as the palate!
For the Moghals, Persia epitomised high culture. Persian became the language of the court, and Persian customs, literature, music, painting and architectural styles merged with the best India had to offer. It is a similar fusion of Persian and Indian culinary styles that sets Moghul cooking apart from other Indian cuisines.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Nargisi Kofta Recipe

  • Minced mutton (keema) 1 cup

  • Eggs , hard boiled and peeled 4

  • White bread slices 2

  • Green chillies , chopped 1 teaspoon

  • Fresh mint leaves , chopped 1 1/2 tablespoons

  • Fresh coriander leaves , chopped 2 tablespoons

  • Coriander powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Black peppercorns , crushed 1

  • Roasted cumin powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Ginger-garlic paste 1/2 tablespoon

  • Salt rab to taste

  • Eggs 2

  • Breadcrumbs 1 1/2 cups

  • Oil to deep fry

  • Lettuce leaves to garnish

  • Red cherry tomatoes , halved to garnish

  • Red cherry leaves whole to garnish

Method

Step 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.

Step 2

Break eggs into a separate bowl and beat lightly. Take breadcrumbs in another bowl.

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.