Nargisi Kabaab/Koftas
‘Kebabs’, meaning sword/skewers, are considered to have originated in Turkey. A Turkish immigrant is credited with inventing and selling the first kebaab in Berlin.
Nargisi Kabaabs and Koftas have said to have originated from the Moughlai cuisine, which have had a significant influence in the recipes across the Indian subcontinent.
Nargisi Kabaab/Koftas
‘Kebabs’, meaning sword/skewers, are considered to have originated in Turkey. A Turkish immigrant is credited with inventing and selling the first kebaab in Berlin.
Nargisi Kabaabs and Koftas have said to have originated from the Moughlai cuisine, which have had a significant influence in the recipes across the Indian subcontinent.
Open in Cookpad AppSteps
- 1
Soak the dal in water for 1 hour & wash it.
- 2
Wash kheema well & drain the water
- 3
Boil kheema, dal, ginger, garlic, green chilies, whole cumin, salt & add ¾ glass of water.
- 4
When half done, cover the lid and keep on boiling on low heat for 5- 10 minutes(check occasionally).
- 5
Transfer in a blender
- 6
Add garam masala and chopped coriander leaves and blend smooth without any water
- 7
Now take the small amount of kabab mixture, flat it into palm (NOT TOO THIN NOR TOO THICK)
- 8
Keep one whole egg in the middle and cover it fully by folding the kabab mixture towards inside.
- 9
Coat it into bread crumbs and keep it in the plate.
- 10
Keep them aside for atleast one hour.
- 11
Now dip the kabab in the beaten egg & deep fry them till it becomes golden brown
- 12
Place the fried Kabaabs on an absorbent paper to drain exc as oil for a few minutes
- 13
Enjoy warm with a flavourful yogurt-mint chutney
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