Ingredients:
1 kg chicken or mutton kheema
6 hard boiled eggs, cut into 2 horizontal pieces
2 onions, chopped
1 tbsp vinegar
25g cheese, grated
1 tbsp soya sauce
1/2 tsp mustard powder
2 eggs
Salt & pepper to taste
Oil for frying
Method:
1. Mix the chicken or mutton kheema with salt, turmeric and pressure cook in a cooker until they are tender.
1 kg chicken or mutton kheema
6 hard boiled eggs, cut into 2 horizontal pieces
2 onions, chopped
1 tbsp vinegar
25g cheese, grated
1 tbsp soya sauce
1/2 tsp mustard powder
2 eggs
Salt & pepper to taste
Oil for frying
Method:
1. Mix the chicken or mutton kheema with salt, turmeric and pressure cook in a cooker until they are tender.
2. Remove the yolk from the boiled eggs and mix with kheema, onions, soya sauce, vinegar, cheese, salt, pepper, mustard powder and 1 egg white.
3. Make a medium-sized ball, place half piece of the boiled egg white in the middle and make a ball again. Repeat the process for the remaining eggs.
4. Beat the remaining egg well and keep aside. Heat oil in a pan, dip the balls in the beaten egg mixture and drop in hot oil. Fry the balls on both sides until golden brown in color.
5. Serve hot with tomato or chili sauce.
