Stuffed Eggs and Mince Balls

Stuffed eggs are prepared with mutton mince. It is served along with mince balls. This dish is an exotic spicy starter, which is full of proteins and with high calorific value. You can reduce the quantity of chilies according to your taste, but you will enjoy this spicy preparation.

Ingredients we will need to make this dish:

Eggs (ande) : . . . . . . . . . . . . . . . seven

Mutton mince (keema) : . . . . . . 150 gram

Ginger paste (adrak) : . . . . 1 table spoon

Tomato sauce : . . . . . . . . . 1 tea spoon

Green chilies (hari mirchi) : . . . . . 5 to 6

Red chili powder (lal mirchi) : 1 tea spoon

Pepper powder (kali mirchi) : 1/2 tea spoon

Garam masala powder : . . . 1/2 tea spoon

Bengal gram (chana) : . . . 1 table spoon

Corn flour (makai ka atta) : 1 table spoon

Oil (tel) : . . . . . . . . 1 tea spoon

Oli for deep frying

Bread crumbs for coating

Coriander leaves (hara dhania)

Salt (namak) as per your taste

Marinate mutton mince with ginger paste, red chili powder, pepper powder and salt for two to three hours.

Heat one tea spoon oil in a non stick frying pan and fry chopped green chilies. Add bengal gram and tomato sauce and cook for two minutes. Add marinated mince and garam masala powder. Cook on slow flame till mutton is done.

Hard boil six eggs. Cut it vertically in half and remove yolk from it. Mix yolk in cooked mutton and grind it to make a thick paste. Add chopped coriander leaves and mix it well.

Make small balls (of size of yolk cavity) and put it in the cavity of eggs. Cover it with other half of the egg and make a whole egg.

Make small balls from remaining mutton mince.

Now beat one remaining egg and add corn flour and salt. Dip eggs in it and roll it on bread crumbs. Also dip mutton balls in egg and roll it on bread crumbs. Deep fry eggs and mutton balls on slow flame till they are golden brown.

Serve Stuffed eggs and mince balls, garnished with coriander leaves and with green chutney or sauce.

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