a) Boiled Eggs
b) Boiled potatoes (probably one can try with other boiled vegetables too)
c) Onions - (i) finely chopped (ii) in paste form
d) Finely chopped coriandar and mint leaves
e) Corn flour
f) Red chilli powder
g) Ginger-garlic paste
h) Green chillies
i) Tomatoes in paste form
j) Ground masala - elaichi + jaiphal + dalchini
For step-by-step photos, you can see my blog
Covering for the eggs:
a) Mash the boiled potatoes.
b) Add finely chopped coriander, mint leaves and onions.
c) Add red chilli powder, ground masala(see j in ingredients above), corn flour, ginger-garlic paste and salt.
d) Mix all the ingredients well into a dough.
We had utilised the red chilli flakes from the previous night's order of pizza!!:D
a) Peel the boiled eggs and with a knife make slits on the eggs.
b) Make small cups out of the dough prepared above and place the an egg in the cup and cover it completely with the dough.
Remember: Covering on the egg must be thick to avoid breakages while frying.
c) Then roll the kofta ball in corn flour.
d) Deep fry the balls, preferably one or two at a time depending upon the size of the frying pan you use.
e) After frying the koftas, cut them into half. Be careful while making the cut to avoid breakage of the covering. Best way is to use a sharp knife and make a cut in a single stroke rather than starting from one end reaching to the other.
a) Heat oil in a pan and add the ground powder(from j) and green chillies
b) After 30 seconds, add onion paste
c) Once the onion starts leaving water, add ginger-garlic paste and tomato paste or tomato puree.
d) Then add turmeric powder, garam masala, mint and coriander leaves, water, and if any of the potato dough (prepared above) is left.
e) Cook it on slow fire till the gravy is well prepared.
f) Now place the koftas in a wide-mouthed container and pour the gravy on the koftas from the top.
g) Serve hot with rice or roti.