Ingredients

1 k.g. minced meat(qeema)
2 medium onions cut into large pieces
1/4 cup oil
1/2 cup yogurt
1 tablespoon. paste of garlic & ginger
Salt to taste
1 teaspoon. red chili
1 teaspoon. garam masala
1/2 teaspoon. Chinese salt(agino moto)
- Soya sauce according to taste
- white vinegar according to taste taste
FOR FILLING
5 boiled eggs, finely chopped
1 cup coriander leaves, finely chopped
1 cup mint leaves, finely chopped
2 or 3 green chilies finely chopped
1 teaspoon. chat masala
FOR FRYING
2 tablespoon. gram flour(basin)
2 or 3 eggs
Method
1. Cook onions in oil until light brown then add yogurt, garlic & ginger paste, salt, red chili, garam masala, Chinese salt, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes. Add mince meat (qeema) 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 o become cool. Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.
2.Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies, chat masala.
3. Break off 12 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 tablespoon. of stuffing in the centtre. Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining mince.
4. Stir the eggs and crumbs tougher with a fork. Dip the Kebab in it and shallow fry over medium heat o a crisp golden color, turning them once. Remove from frying pan carefully.
5. Serve hot with Nan and Podinay ki Chuttney

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