India x Scotland
Chicken keema Scotch eggs
A nargisi kofta in a crumb jacket. The picnic basket never had it this good.
65 minTime
26 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original531kcalsame
26 gproteinsame
2 gfibresame
65minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Lower 6 eggs into boiling water on medium high heat and cook 7 minutes. Move to iced water, then peel.
- 2Toast the besan in a dry pan on medium heat for 2 minutes. Mix into the chicken with the onion, ginger garlic paste, chilli, herbs, spices and salt. Chill 10 minutes.
- 3Divide the keema into 6. Flatten each on a wet palm, dust an egg in maida and wrap it, sealing the seams.
- 4Roll each in maida, dip in the 2 beaten eggs and coat in breadcrumbs.
- 5Heat the oil to 160°C on medium heat. Fry 3 at a time for 8 minutes, turning, until deep golden and the chicken is cooked through with no pink remaining.
- 6Rest 3 minutes, then halve. Mix the mustard paste and mayonnaise and serve alongside.
Serve it like this
Halve the eggs and stand them yolk up on a board, slightly tilted. Spoon the mustard mayo in a small bowl and scatter mint and a pinch of chilli over the yolks.
