Ingredients with Measurements:
- 6 boiled eggs, peeled and mashed
- 1/2 cup bread crumbs
- 1/4 cup chopped onions
- 1/4 cup chopped coriander leaves
- 2 green chilies, finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp garam masala powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. In a mixing bowl, combine mashed eggs, bread crumbs, chopped onions, coriander leaves, green chilies, ginger-garlic paste, garam masala powder, red chili powder, cumin powder, coriander powder, and salt.
2. Mix well until all the ingredients are well combined.
3. Divide the mixture into equal portions and shape them into small kebabs.
4. Heat oil in a frying pan over medium heat.
5. Once the oil is hot, add the kebabs and fry until golden brown on both sides.
6. Remove the kebabs from the pan and place them on a paper towel to remove excess oil.
7. Serve hot with mint chutney or ketchup.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 3-4 people
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 15g
- Protein: 8g
Substitutions for ingredients:
- Bread crumbs can be substituted with cornmeal or crushed crackers.
- Green chilies can be substituted with red chili flakes or cayenne pepper.
Variations:
- Add grated cheese to the mixture for a cheesy twist.
- Use boiled and mashed potatoes instead of eggs for a vegetarian version.
Tips and tricks:
- Make sure to mash the boiled eggs well to avoid lumps in the mixture.
- If the mixture is too dry, add a little water to make it moist.
- To make the kebabs more crispy, add a little rice flour to the mixture.
Storage instructions:
- The kebabs can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the kebabs, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the kebabs on a platter with mint chutney and sliced onions.
Garnishes:
- Garnish with chopped coriander leaves or grated cheese.
Pairings:
- Serve with naan bread or rice.
Suggested side dishes:
- Cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the kebabs are falling apart while frying, add more bread crumbs to the mixture to make it firmer.
Food safety advice:
- Make sure to cook the kebabs thoroughly to avoid any foodborne illnesses.
Food history:
- Moghlai cuisine originated in the Mughal Empire in India and is known for its rich and flavorful dishes.
Flavor profiles:
- Spicy, savory, and aromatic.
Serving suggestions:
- Serve as an appetizer or as a side dish with a main course.
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Region: Indian