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| Main Ingredients | Eggs, Melted butter |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 41-50 minutes |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 8 eggs, hard boiled
- 3 tablespoons hung yogurt
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chilli paste
- 1 tablespoon garam masala powder
- 2 tablespoons dried fenugreek leaves powder (kasuri methi)
- Salt to taste
- 1 tablespoon lemon juice
- 1 tablespoon mustard oil
- 1½ tablespoons roasted gram flour
- Melted butter for basting
- Green chutney to serve
- Onion rings to serve
- Lemon wedge to serve
- Mint leaves for garnish
Method
- Preheat the oven at 200˚ C. Grease a baking tray with melted butter.
- In a bowl, add hung yogurt, ginger garlic paste, red chilli powder, garam masala powder, dried fenugreek leaves powder, salt, lemon juice, mustard oil, and gram flour. Mix well.
- Prick boiled eggs with a fork and add to the prepared mixture. Gently mix and keep aside for 10-15 minutes.
- Cut the marinated eggs into halves and place them on the baking tray. Apply the remaining prepared mixture on the eggs.
- Brush butter on top and bake for 10-12 minutes. Drizzle more butter on top and transfer on a serving plate.
- Garnish with mint and serve along with green chutney, onion rings and lemon wedge.
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