Punjabi Pakora Nargis

This is a bit of a take on the Indian Nargis kebab and the English scotch egg using a classic pakora mix. It takes all the good stuff from each dish and puts it together. A crispy bhaji or pakora mix, a soft boiled egg, a few spices - need I say more? I like to keep the yolk runny so tend to place them into a pan of boiling water for 5 minutes but you can cook them for longer. By placing them straight into ice water it stops them cooking further but also makes shelling them a bit easier. They are very delicate so peel them carefully and you might want to boil and extra egg just incase. Have your oil ready then gently coat the egg in flour and dip into the pakora mixture and coat one at a time - it's a bit messy! very carefully place into the hot oil and cook until golden and crispy. These are amazing with a mint chutney. You can also use a the Nargis Kebab meat filling and then coat with this pakora mix on the outside Let me know how you get on!

Good

% Daily Values based on a 2,000 calorie diet