Egg Kabab

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• 4 Eggs (hard-boiled)
• • 1 Egg (white only)
• • 2 tsp. Gram Flour (Besan)
• • 1 small Onion (finely chopped)
• • 1 tbsp. Mint Leaves (Podina) (finely chopped)
• • 1 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (finely chopped)
• • 2 Green Chilies (Hari Mirch) (finely chopped)
• • ¼ tsp. Red Chili Powder (Pisi Lal Mirch)
• • ½ tsp. Black Peppers Powder (Pisi Kaali Mirch)
• • Salt (to taste)
• • Cooking Oil

1. Remove shell of the hard boiled eggs. Grate the eggs. Combine eggs with all of the ingredients except the oil. Mix well and knead into smooth dough. Divide the mixture into 10-12 equal portions. Shape each portion into (flat round cutlets) and set aside.
2. Heat oil in a karai or frying pan. Add kababs and fry until they turn crisp and golden brown. Garnish with onion rings and mint leaves and serve hot.

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