Nargisi Kabab

Nargisi kababs are popular on the Iftar table. Nargisi kabab is egg covered with minced meat. I would say it is shami kabab (recipe here) with an egg filling. One of the easy and favorite starters in Ramadan, Nargisi Kebab is one of my family’s favorite and a big hit with egg fans. You can check other Kebab Recipes and Ramadan Recipes here. Instead of chana dal, you can also use 1 cup roasted gram flour/besan to bind the meat.

Nargisi Kabab
Nargisi Kabab


5 eggs, hard boiled

500 grams mince meat

1 cup chana dal (split chickpeas)

3 green chillies, deseeded and chopped

1 tsp ginger-garlic paste

5 cloves

5 black peppercorns

1 tsp whole cumin

3 cups water

1 egg, beaten

Oil for deep frying



1. Soak the chana dal for an hour.

2. In a vessel, add the mince meat and the chana dal. Add enough water to cover the meat.

3. Add in the green chillies, ginger-garlic paste, whole spices, and salt. Cook the meat and lentils till the water has dried out.

4. Keep the mixture aside to cool. Grind the meat mixture in a grinder till it has a dough-like consistency.

5. Slice the eggs half, length-wise. Lightly grease your palms, and flatten a small amount of the meat mixture. Cover each half of the eggs with the meat mixture.

6. Dilute the beaten egg with two teaspoons of water. Heat oil in a pan. Dip the kababs in the beaten egg, and deep fry.

Your nargisi kababs are ready!