This is a simple to follow Recipe for making at home typical Restaurant Style crispy and delicious Anda or Egg Kabab. The Anda Kebeb can be served as a part of the main course meals or as the starters item for any kind of party, including cocktail or kitty parties.
The Marathi language version of the Egg Kabab preparation method can be seen here- Andyache Kabab
Preparation Time: 45 Minutes
Serves: 8 Nos
Ingredients
For the Stuffing:
2 Eggs (boiled)
¼ Teaspoon Black Pepper (roughly crushed)
1 Tablespoon Mint Leaves (chopped)
Salt as per taste
For the Covering:
4 Medium size Potatoes (boiled)
1 Tablespoon Garlic-Green Chili Paste
2 Bread Slices (crumbs)
1/2 Teaspoon Lemon Juice
Salt as per taste
Oil for frying the Anda Kababs
Preparation
For the Stuffing: Boil the Eggs and remove the shells. Cut the Eggs into small pieces and add the crushed Black Pepper, Salt, chopped Mint Leaves and mix it well and divide into eight equal sized portions.
For the Covering: Boil the Potatoes, remove the skin and mash them. Add the Ginger-Green Chili Paste, Bread Crumbs, Lemon Juice, and Salt and prepare Dough.
Prepare eight equal balls from the Dough. Take one Dough ball and pat on the palms and prepare a round Katori/Puri shape and insert a one portion of the Egg mixture on it and close the ball.
Prepare all Egg Kababs in the same manner.
Heat the Oil in a Kadai and deep fry the Egg Kebab till its color changes into slightly dark brown.
Serve the Egg Kababs hot with Tomato Sauce.
