2 tsp besan
1 onion (small) finely chopped
1 egg (white only)
1 tbsp pudina (mint) leaves, finely chopped
1 tbsp coriander leaves, finely chopped
2 green chillies, finely chopped
1/4 tsp chilli powder
salt to taste
oil for frying
Grate the hard boiled eggs finely. Combine with all other ingredients except oil.
Mix well and knead into smooth dough. Divide mixture into 10-12 equal portions.
Shape each portion into flat round cutlets and keep aside.
Heat oil in kadai and fry kababs,few at a time until crisp and golden brown.
Serve hot, garnished by onion rings and accompanied by mint chutney.