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Egg Kebabs – Malabari Style Scotch Eggs

A delicious Malabar twist on the classic Scotch eggs, these Egg Kebabs feature spiced beef and Chana dal wrapped around boiled eggs, coated in breadcrumbs, and deep-fried to perfection. Crispy on the outside, flavorful and juicy inside – perfect as a snack or appetizer!

Ingredients:

• 500 g boneless beef (bobby veal preferred)

• 125 g Chana dal

• ½ cup water

• 1–2 tsp crushed ginger

• 1–2 tsp crushed garlic

• Salt and pepper to taste

• 1 tsp paprika powder or red chilli powder

• ½ tsp turmeric powder

• 1 tsp cumin powder 

• 1 tsp fennel powder

• 1 TSP coriander powder (optional)

• 1 tsp meat masala

• 1½ tsp garam masala

• Handful fresh coriander leaves

• Handful mint leaves

• 3 garlic pods

• 1 green chilli (adjust to taste)

• Small piece of ginger

• 8 Eggs (boiled and either left whole or halved)

• Beaten eggs (for coating)

• Breadcrumbs (for coating)

• Oil for deep frying

Instructions:

1. Prepare the Meat Mixture

• Soak the Chana dal in water for 30 minutes to 1 hour.

• Cut the beef into small pieces.

• In a pressure cooker, add the beef, soaked Chana dal, crushed ginger, crushed garlic, salt, pepper, paprika, turmeric, cumin, fennel, meat masala, garam masala, and ½ cup water.

• Pressure cook for 1 whistle, then lower the flame and cook for 30–45 minutes until fully cooked.

• Release the pressure naturally. If any water remains, cook uncovered on medium flame until the mixture is dry.

• Allow it to cool completely.

2. Grind to a Smooth Mixture

• Add the cooled meat mixture to a grinder along with coriander leaves, mint leaves, 3 garlic pods,  green chilli, and a small piece of ginger.

• Grind everything to a smooth paste.

3. Assemble the Kebabs

• Boil the eggs and either keep them whole or cut into halves (for big Kebab) or quarters (for smaller ones) as preferred.

• Take a small ball of the meat mixture, flatten it into a disc, and place a piece of egg in the center.

• Gently cover and seal the egg completely, shaping it into a kebab.

4. Coat and Fry

• Dip each kebab in beaten eggs, then coat with breadcrumbs.

• Deep fry the kebabs in hot oil until golden brown and cooked through.

• Drain on paper towels.

Serve hot with chutney, ketchup, or your favorite dip!

Tips for Preparing and Storing Egg Kebabs

• Make the meat and dal mixture for the kebabs ahead of time. Shape into dough balls and freeze it for later use.
• When ready to prepare, simply defrost the kebab dough.
• Boil the eggs.
• Once the dough is defrosted, wrap it around the boiled eggs to form the kebabs as needed.

Make-Ahead Option:

• You can prepare the egg kebabs a day in advance. Refrigerate them uncooked and fry fresh the next morning — perfect for a quick breakfast or as kids' lunchbox!