Nargisi Kebab Recipe

Essentially, Nargis kebabs are Desi scotch eggs. If you’re not familiar with them, a scotch egg is a cooked egg that has been coated in spicy minced meat. The outcome is a flavorful crust with a tender egg on the inside. The creamy filled centerpiece is undoubtedly pretty excellent, despite the fact that it is an appetizer.


  • 1 kg minced meat (of your choice)
  • 2 onions, cut into large pieces
  • ½ cup curd
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • ¼ tsp turmeric powder
  • 1 tablespoon soy sauce
  • Salt
  • 1 tbsp vinegar
  • 4 Eggs, boiled
  • 1 cup coriander leaves, finely chopped
  • 1 cup mint leaves, finely chopped
  • 2 or 3 green chilies, finely chopped
  • 1 tsp chaat masala


  1. Heat some oil in a pan and add the onions.
  2. Fry until they are light brown then add yogurt, ginger-garlic paste, salt, red chili powder, soy sauce and vinegar into the mix.
  3. Cook for around eight minutes.
  4.  Add half a cup of water and cook until the meat is tender and the water has evaporated.
  5. Remove from the heat and set aside to cool.
  6. When cooled, place the mince into a food processor and grind until it is a smooth paste.
  7. Mix the coriander, mint, green chilies and chaat masala for the filling. Add about two tablespoons of the mince.
  8. Coat the boiled eggs in the filling. Meanwhile, wet your palm with a little water and place the mince in the center of your palm to shape into a ball then flatten it.
  9. Place the egg in the middle and fold over the sides.
  10. Mix the coating ingredients together in a bowl and place the kebabs in them.
  11. Gently add the kebabs in a frying pan and shallow fry until they are golden.
  12. When finished, drain on kitchen paper and serve.

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