Ingredients:

1 kg minced meat
2 medium onions, cut into large pieces
1/2 cup curd
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala
1/4 tsp turmeric powder
1 tbps soy sauce
Salt as per taste
1 tbsp vingear
1/4 cup

For Filling:

4 boiled egss, finely chopped
1 cup coriander leaves, finely chopped
1 cup mint leaves, finely chopped
2 or 3 green chilies finely chopped
1 tsp. chat masala

For Frying:

1/4 cup besan
2 eggs
1/4 tsp salt
1/4 tsp turmeric powder

Method:

Cook onions in oil until light brown
Add yogurt, garlic & ginger paste, salt, red chili, garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.
Add mince meat to it and cook for 3 minutes.
Add 1/2 cup of water in it and cook until the meat is tender and water has completely absorbed.
Remove from heat and put aside to become cool.
Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.
Prepare the stuffing.
In a bowl mix together boiled eggs, coriander, mint, green chilies, chat masala.
Break off 1-2 tablespoons of the mince paste.
Wet your palm with little water. Place the mince in the centre of your palm.
Shape it into a smooth ball and then flatten it.
Place 1 tbsp. of stuffing in the centre.
Fold the sides over carefully and reshape into a smooth flat shape.
Repeat with remaining mince.
Stir the eggs and crumbs tougher with a fork.
Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them once.

Remove from frying pan carefully.
Serve hot chutney