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It is said that nargisi kofta was the inspiration for the invention of the scotch egg by Fortnum and Mason in 1738. The Indian version is a boiled egg wrapped in minced meat and frequently served in a curry sauce. The koftas aren't coated in breadcrumbs. The name comes from the nargis flower (narcissus) because its yellow trumpet and white petals look like a sliced open boiled egg.
1 extra egg for binding kofta. Oil for deep-frying.