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
Your Anda Kebabs have come out superbly well