pressure cook the meat with ginger and garlic pastes, chilli,turmeric powders,salt and water for 15 to 20 minutes,till the meat becomes tender.
open the cooker and cook till there is no water left.
allow it to cool and grind it in a mixer adding curd in small quantities and powdered bengal gram(find from indian aisle),till the meat mixture become soft.
divide the mixture into small six portions to make six kababs. Take one portion,flatten the same on the palm and after putting the full boiled egg,cover the same to form a ball.Repeat the same procedure with the other eggs.
deep fry on medium heat till the balls turn golden brown. cut in two pieces while serving.
Garnish with mint leaves,potato chips,and serve with tomato sauce.
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|Serving Size: 1 Serving (293g)|
|Recipe Makes: 6|
|Calories from Fat: 312 (66%)|
|Amt Per Serving||% DV|
|Total Fat 34.7g||46 %|
|Saturated Fat 12.7g||63 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 1146.2mg||353 %|
|Sodium 377mg||13 %|
|Potassium 465.3mg||12 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 2.1g|
|Protein 37.8g||54 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 474
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