Nargis is the name of a beautiful flower. During the Mughal era, royal khansamas were creative Jadugars of the kitchen, creating Nargisi Kebabs inspired by the beauty of Nargisi eyes.
Hiding a boiled egg inside spiced minced meat, coating it with Vermicelli, frying it until crisp, and presenting it so that when cut in half, it resembles an eye and the blooming Narcissus flower. Today, we salute that creativity and recreate Nargisi Kebab in our own style.
Ingredients List
Thaals
π‘ Adjust serving size to recalculate ingredients
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 1000 | g | Boneless Mutton (Hero Ingredient) |
| • | 8 | Nos | Boiled Eggs |
| • | 200 | g | Chana Dal |
| • | 200 | ml | Oil (For Deep Frying) |
| • | 150 | g | Onion (Grated and Water Squeezed Out) |
| • | 100 | g | Bread Crumbs |
| • | 100 | g | Roasted Vermicelli (Lightly Crushed) |
| • | 100 | g | Eggs (Beaten for Coating) |
| • | 30 | g | Ginger Garlic Paste |
| • | 15 | ml | Lemon Juice |
| • | 10 | g | Green Chillies (Finely Chopped) |
| • | 10 | g | Salt |
| • | 5 | g | Fresh Mint Leaves (Chopped) |
| • | 5 | g | Fresh Coriander Leaves (Chopped) |
| • | 5 | g | Cumin Powder |
| • | 5 | g | Garam Masala Powder |
| • | 3 | g | Turmeric Powder |
| • | 3 | g | Ajwain |
Method / Instructions
- Combine boneless mutton, soaked chana dal, ginger-garlic paste, turmeric powder, and salt with water, then pressure cook until tender and fully cooked.
- Once cooked and moisture is dried out, grind the mutton and chana dal mixture into a smooth, cohesive kebab mince.
- Mix in cumin powder, garam masala, ajwain, chopped green chillies, fresh mint, coriander leaves, lemon juice, and grated onion with water squeezed out.
- Take a portion of the spiced mutton mince, flatten it evenly on your palm, place a boiled egg in the center, and carefully wrap the mince all around the egg to seal it completely without cracks.
- Dip the assembled kebab into beaten eggs, roll in bread crumbs, and coat thoroughly with crushed roasted vermicelli for that signature floral texture.
- Heat oil in a deep kadhai and fry the Nargisi Kebabs on medium heat until golden brown and crispy on the outside.
- Cut in half to reveal the stunning eye-like shape resembling blooming Narcissus flowers and serve hot!
Nutrition Facts (Per serving)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 380 Kcal |
| πͺ Protein | 28.0 g |
| πΎ Carbohydrates | 22.0 g |
| π₯ Total Fat | 20.0 g |
| π§ Saturated Fat | 5.0 g |
| π± Dietary Fibre | 3.0 g |
| π¬ Total Sugars | 2.5 g |
| π§ Sodium | 650 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Traditionally, mutton was ground on a sil batta, and soaked raw chana dal was added gradually to tighten the mixture.
- The pressure cooking method used today saves time while keeping the kebabs soft, moist, and flavourful.
Tips & Tricks
- Serve hot with Mint Chutney, Ketchup, and Lemon wedges. These kebabs make an excellent festive starter or daawat special. Jamjo ane Jamarjo!
Community Comments & Reviews