Ande Kebab / Mutta Kebab / Egg Kebab

Ande Kebab / Mutta Kebab / Egg Kebab

Ande Kebab:


Eggs – boiled
Chana dal – well soaked 1 cup
Pearl onions finely chopped
Curry leaves
Green chilies 3 finely chopped
Fennel seeds 1 spoon
Oil fore pan frying.


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:)


12 Responses so far.

  1. Ooh! That looks wonderful…

  2. Egg lovers will be delighted..!

  3. That looks like a delicious kabab. I guess with frying it will have more oomph.. but this will probably taste equally good!

  4. Satrupa says:

    Had never heard of egg kebabs ….. it looks yumm.

    Cheers n Happy Cooking,

  5. Priya says:

    Slurpppp!!!very delectable kebabs…

  6. I would love to deep fry these yummy looking egg kebabs, Bookmarking
    Hamaree Rasoi

  7. Sayantani says:

    ohh I always fry them and sometimes serve with chutney or sometimes dunk them in creamy gravies. but thats a nice option too.

  8. Subhashini says:

    great recipe for egg lovers

  9. jais says:

    wow looks so yummy

  10. Nandini says:

    Yum! Very eggcellent kebabs and eggstremely eggsquisite!

    Nandini’s Food Page

  11. This is very new for me….loved the pic with whole egg…i love eggs :)

  12. Soma Pradhan says:

    Your Anda Kebabs have come out superbly well

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