Egg kabab | How to make Egg kabab

By Neelofer Anjum  |  21st Jun 2017  |  
1 from 1 review Rate It!
  • Photo of Egg kabab by Neelofer Anjum at BetterButter
  • Prep Time

    30

    mins
  • Cook Time

    0

    mins
  • Serves

    4

    People

2

1

About Egg kabab Recipe

This is my mother's recipe and are absolutely delicious, which can be served with evening tea.

Egg kabab is one dish which makes its accompaniments tastier. With the right mix of flavours, Egg kabab has always been everyone's favourite. This recipe by Neelofer Anjum is the perfect one to try at home for your family. The Egg kabab recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Egg kabab is 30 minutes and the time taken for cooking is few minutes. This is recipe of Egg kabab is perfect to serve 4 people. Egg kabab is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Egg kabab. So do try it next time and share your experience of cooking Egg kabab by commenting on this page below!

Egg kabab

Ingredients to make Egg kabab

  • eggs 2
  • chicken 500 gm
  • chana dàal [bengal gram] 25gm.
  • Garam masala powder 1tsp
  • Bread crumbs [as required]
  • red chilli powder 1 tsp
  • salt 1/2 tsp
  • oil
  • egg whites [as required]

How to make Egg kabab

  1. Boil the eggs, remove the shells and keep aside. Boil the chicken along with the chana dal and garam masala powder in a pressure cooker, until done.
  2. Now mash the boiled mixture using a blender.
  3. Now mix in the bread crumbs into the chicken mix, cover each egg with the chicken mix. Now coat each kabab with egg whites and put them into the bread crumbs. chill them in the fridge for 30 minutes.
  4. Now fry the kabas in oil, cut each one into half and then garnish with coriander leaves, serve.

Reviews for Egg kabab (1)

Sreemoyee Bhattacharjee2 years ago

Please write the recipe in english and also add a final picture of the same.
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