Nargisi Kofta is another kebab variation. It is a rich & exotic Mughlai dish made with minced meat and boiled eggs. You can take it as a starter or put these balls in a curry gravy and make Nargis kofta curry. It can be served best with Roti, nan, pulao, biryani, etc.
Name: Nargisi Kofta
About
It is said that Nargisi Kofta is a Mughlai dish, that Mughal emperors brought from Persia. In India, it is most popular in North India. Another theory also says that the dish originated in awadh or Lucknow by the Mughals.
Nargisi Kofta is made by wrapping boiled eggs with a minced and spiced meat mixture and deep fried. Nargisi kofta is also said a changed variation of the Scotch egg recipe, which is a British dish, consisting of a hard-boiled egg in the center wrapped in sausage filling, crumbed coated with breadcrumbs, and fried. Some historians also claim that British soldiers brought this dish from India and changed it a bit. How much these claims are true we don’t know, but food critics claim that Nargisi kofta is a drooling dish to try at least once in a lifetime.
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Cuisine: Mughlai
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Course: Appetizer/main course
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Origin: Persia
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Interesting facts about Nargisi Kofta
This dish gets its name from the Nargis flower ( flower narcissus, a winter flower found during the winter season in India). Narcissus is a flower with white petals and a yellow center. As we made this dish with boiled eggs, so after cutting it in four halves they resemble Nargis flowers.
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Preparation
To make Nargisi Kofta minced mixture of boneless chicken/mutton is boiled with soaked split Bengal gram, whole spices( bay leaf, black cardamom, green cardamom, cloves, cumin seed, coriander seed, nutmeg, mace, cinnamon stick, peppercorn, dry red chili) and salt. The boiled mixture is then ground along with fried onion in a homogenous mixture. Now we will add one egg to this mixture to get a fine consistency without any lumps. And finally boiled eggs will be wrapped in this mixture and deep-fried to get golden brown Nargisi koftas.
Nargisi Kofta 
All ingredients( Chicken, split bengal gram, ginger garlic, whole spices,cumin, peppercorn, red chilli 
Cook them in pressure cooker till everything turn soft 
Cooked now 
Add fried onion and grind them to form a dough consistency. 
Now add one egg and combined everything together 
Take a portion of meat mixture flattened it in your palm and place a boiled egg over it, cover the egg properly with mixture 
Make 4-6 egg balls 
Fry them slowly over medium flame 
Fried egg balls 
Cut them in half or four pc and your Nargis kofta is ready
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Calorie Count:
1 serving (1 kofta) – 215 calories
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Nargisi Kofta
It is said that Nargisi Kofta is a Mughlai dish, that Mughal emperors brought from Persia. In India, it is most popular in North India. Another theory also says that the dish originated in awadh or Lucknow by the Mughals.
- Pressure cooker
- Mixture grinder
- Big wok
- 500 gm Chicken (boneless)
- 5 pc eggs
- 150 gm Split bengal gram(chana dal) (Pre-Soaked)
- 1 inch ginger
- 4-5 pods garlic
- 1 medium size onion
- 2 tsp cumin
- 1 tsp black peppercorn
- 1-2 pc dry red chilly
- 1 pc black cardamom
- 3-4 pc green cardamom
- 4-6 pc cloves
- 1/4 tsp nutmeg
- 1 inch cinnamon stick
- 1 pc bayleaf
- few strand of mace
Prepare eggs
Boil the eggs for 8-10 min to get hard boiled eggs
Peel them and prick them witha knife from all side.
Keep them aside
Prepare chicken mixture
In a pressure cooker or big vessel add all ingredients (chicken , soaked split bengal gram and all whole spice)s with salt and pressure cook for 2-3 whistle or till everything turn soft and there is no moisture left.
Now open the lid , if there is still some water cook for few more minutes till all water dried up.
Let it cool for some time then trasfer it to a mixture grinder. add fried onions and grind them together
Now in the chicken mixture add 1 egg and mix them all together to get a consisitency of pliable dough.
Now grease your palm and take a portion of mixture, flatten it a bit and put one boiled egg over it. Wrap the egg completely with the mixture . Do the same for rest of eggs and place them in fridge for 15-30 minutes.
Now deep fried the egg balls in medium to high flame till it turn golden brown
Cut the egg balls in half or 1/4th size and your Nargisi kofta are ready to serve.
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