Nargisi Koftas–Indian Style Scotch Eggs


I just love the name of these koftas—Nargisi Kofta. Reminds me of one of my favorite Bollywood actresses of yesteryear- Nargis. She and Raj Kapoor were the most perfect couple in the romantic comedies of Awara, Shree 420 etc…My dad was a great lover of Raj Kapoor films and my sister and I saw these films over and over again. Those were the days….and really was probably the Golden Age of Bollywood cinema.

Remembering Raj Kapoor

Remembering Raj Kapoor (Photo credit: ramesh_lalwani)

Shree 420

A beautiful song from Shree 420

Anyway I digress….back to the koftas. After I had made the Keema Stuffed Tilapia, I had some leftover meat filling so decided to try this recipe. I think Scotch eggs are the British original version ( made with sausage) and Nargisi kofta came later or more than likely it was really the other way around. I guess like the age old question, which came first?- The chicken or the egg….

Narcissus up close

Narcissus up close (Photo credit: Bart Hanlon)

These Koftas get their name from the white flower with yellow center, the Narcissus (Nargisi in Hindi) and you can see why.

This recipe requires making the keema filling —see my previous post on how to make the filling here-

Nargisi Koftas


2- 3 cups Keema filling

2 slices bread

5 Hard boiled eggs

1 tbsp All purpose flour (maida)

1 beaten egg

1 cup Bread crumbs

Oil for frying


Soak the bread (crust and all) for a few seconds in water and mash into the keema filling—this will help bind the meat together and easier to coat the egg. Take the hard boiled egg and roll in a little all purpose flour ( better if the egg is still a little moist) then coat the outside with the keema filling making it as smooth as possible. You can make the outer layer as thin or thick as you want but it needs to be smooth or else after breading, it will fall apart in the oil.

Dip into beaten egg and then roll in bread crumbs. Coat well. Set aside and repeat for remaining eggs. Heat oil in a frying pan and fry until golden brown. Drain onto paper towel. Serve with ketchup, chili sauce, mint or cilantro chutney. I made a tomato gravy and placed the koftas into it as a main dish.


  • If you are making a large quantity, then use egg whites instead of the whole egg for the breading process….the yolk will make the oil foam a bit and burn after a while. Or else you will have to change out the oil more frequently. Using just the egg white will prevent this from happening.
  • Instead of adding soaked bread to mix with keema, you can used a bit of mashed potato or bread crumbs to help as a binder.
  • I don’t see anyone eating more than one piece as it does turn out to become the size of a baseball.
  • The next day mu husband had the koftas on a toasted English muffin for breakfast

20130422-201250.jpg 20130422-201210.jpg

Here is my husbands breakfast


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