Egg Kababs

Portions:10 cocktail sized kababs

• 4 Eggs- hard-boiled
• 2 tsp Besan(gramflour)
• 1 onion(small) finely chopped
• 1 Egg (white only)
• 1 tbsp pudina(mint) leaves , finely chopped
• 1 tbsp Hara Dhania(green coriander) leaves, finely chopped.
• 2 Hari mirch(green chillis), finely chopped
• 1/4 tsp chilli powder.
• 1/2 tsp black pepper powder
• salt to taste
• Oil for frying

1. Grate the hard boiled eggs finely. Combine with all other ingredients except oil.
2. Mix well and Knead into smooth dough. divide mixture into 10-12 equal portions.
3. Shape each portion into medallions(flat round cutlets) and keep aside.
4. Heat Oil in kadai/pan and fry kababs, few at a time untill crisp and golden brown.
5. Serve hot, garnished by onion rings and accompanied by mint chutney.
   Recipes by :Richa Bery

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