Ande Kebab / Mutta Kebab / Egg Kebab
- 13
- August
- 2010
Ande Kebab:
Ingredients:
Eggs – boiled
Chana dal – well soaked 1 cup
Pearl onions finely chopped
Curry leaves
Cilantro
Green chilies 3 finely chopped
Ginger-garlic
Fennel seeds 1 spoon
Oil fore pan frying.
Method:
Wet-grind the lentil to smooth paste.
Heat oil in a wok, add all the ingredients(except eggs and lentils), keep frying.
Now-stir-in the griound lentils to it, continue frying. Once its kind of done…use this as a dough to cover the eggs.
I feel, its already kind of complete and served the same, but one could deep these’ till reddish brown and crispy:)
Ooh! That looks wonderful…
Egg lovers will be delighted..!
That looks like a delicious kabab. I guess with frying it will have more oomph.. but this will probably taste equally good!
Had never heard of egg kebabs ….. it looks yumm.
Cheers n Happy Cooking,
Satrupa
http://satrupa-foodforthought.blogspot.com
Slurpppp!!!very delectable kebabs…
I would love to deep fry these yummy looking egg kebabs, Bookmarking
Deepa
Hamaree Rasoi
ohh I always fry them and sometimes serve with chutney or sometimes dunk them in creamy gravies. but thats a nice option too.
great recipe for egg lovers
wow looks so yummy
Yum! Very eggcellent kebabs and eggstremely eggsquisite!
Nandini’s Food Page
This is very new for me….loved the pic with whole egg…i love eggs
Your Anda Kebabs have come out superbly well