FOR THE FILLING:

2 hard-boiled eggs, shelled and coarsely chopped
1 fresh green chili, finely chopped and seeded for a milder flavor
2 tbsp. finely chopped or minced onion
1 tbsp. finely chopped or minced coriander leaves
1/4 tsp. salt
1 tbsp. thick set natural yogurt

Combine all ingredients for the filling in a bowl; mix thoroughly and keep aside. 1 lg. onion, coarsely chopped 3-4 cloves garlic, peeled and coarsely chopped 1-inch cube of root ginger, peeled and coarsely chopped 1 tsp. ground cumin 1 1/2 tsp. ground coriander 1 tsp. garam masala 1/2 tsp. chili powder 1/2 tsp. freshly ground black pepper 50 g/2 oz. thick set natural yogurt 1 tbsp. fresh mint leaves or 1 tsp. dried or bottled mint 2 tbsp. chopped coriander leaves 3/4 tsp. salt or to taste 570 g/1 1/4 lbs. fine lean mince, lamb or beef 1 egg 2 tbsp. besan (chick pea flour or gram flour), sieved 1 tbsp. water 90 ml/3 fl. oz. cooking oil

Melt the ghee or butter over medium heat and fry the onion, garlic and ginger for 304 minutes. Adjust heat to low and add the cumin, coriander, garam masala, chili powder and pepper. Stir and fry for 1-2 minutes, then remove from heat and allow to cool.

Put the yogurt into an electric food processor and add the fried ingredients, mint, coriander, salt and the mince. Blend until smooth. If you are using a liquidiser, blend the ingredients first without the mince. Transfer the blended ingredients to a mixing bowl and grind the mince in 2-3 batches.

Knead the blended ingredients and the mince until smooth. Divide the mixture into about 14 golf ball-sized portions. Make a depression in the center of each ball and form into a cup shape. Fill with 1 heaped teaspoon of the egg mixture and cover the filling by pressing the edges together. Now roll it gently between the palms to form a neat ball. Press the ball gently and form a round flat cake about 3/4-inch thick. Make the rest of the kababs the same way.

Beat the egg and gradually sprinkle the besan while still beating. Add the water and beat again. Heat the oil over medium heat in a wide, shallow preferably non-stick or cast iron pan. Dip each kabab in the batter and fry in a single layer without overcrowding the pan until they are brown on both sides (3-4 minutes each side). Drain on absorbent paper.