Nargisy Kababs

Ingredients

• 1 kg minced meat
• 2 medium onions, cut into large pieces
• 1/2 cup curd
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1/4 tsp turmeric powder
• 1 tbsp soy sauce
• salt as per taste
• 1 tbsp vinegar
• 1/4 cup

For Filling:

• 4 boiled eggs, finely chopped
• 1 cup coriander leaves,finely chopped
• 1 cup mint leaves, finely chopped
• 2 or 3 green chilies finely chopped
• 1 tsp. chat masala

For Frying:

• 1/4 cup besan
• 2 eggs
• 1/4 tsp salt
• 1/4 tsp turmeric powder

Method

• Cook onions in oil until light brown .
• Add yogurt, garlic & ginger paste, salt, red chili,garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.
• Add mince meat to it and cook for 3 minutes. 
• Add 1/2 cup of water in it and cook until the meat is tender and water has completely absorbed.
• Remove from heat and put aside to become cool. 
• Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.
• Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies,chat masala.
• Break off 1-2 tablespoons of the mince paste.
• Wet your palm with little water. Place the mince in the centre of your palm. 
• Shape it into a smooth ball and then flatten it. Place 1 tbsp. of stuffing in the center.
• Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining mince. 
• Stir the eggs and crumbs tougher with a fork.
• Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them once.
• Remove from frying pan carefully. Serve hot chutney.