Ingredients
4 eggs, hard-boiled
2 teaspoons besan (gram flour)
1 onion, finely chopped (small)
1 egg white
1 tablespoon mint leaf, finely chopped
1 tablespoon coriander leaves, finely chopped
2 green chilies, finely chopped
1/4 teaspoon red chili powder
1/2 teaspoon black pepper
salt
oil (for frying)
Directions
1 Grate the hard boiled eggs finely.
2 Combine with all other ingredients except oil. Mix well and
knead into smooth dough.
3 Divide mixture into 10-12 equal portions. Shape each portion
into medallions (flat round cutlets) and keep aside.
4 Heat oil in kadai/pan and fry kebabs, a few at a time, until
crisp and golden brown.
5 Serve hot, garnished with onion rings and mint.
4 eggs, hard-boiled
2 teaspoons besan (gram flour)
1 onion, finely chopped (small)
1 egg white
1 tablespoon mint leaf, finely chopped
1 tablespoon coriander leaves, finely chopped
2 green chilies, finely chopped
1/4 teaspoon red chili powder
1/2 teaspoon black pepper
salt
oil (for frying)
Directions
1 Grate the hard boiled eggs finely.
2 Combine with all other ingredients except oil. Mix well and
knead into smooth dough.
3 Divide mixture into 10-12 equal portions. Shape each portion
into medallions (flat round cutlets) and keep aside.
4 Heat oil in kadai/pan and fry kebabs, a few at a time, until
crisp and golden brown.
5 Serve hot, garnished with onion rings and mint.
