Stuffed Egg

Recipe Servings: 4

Prep Time: 10 mins

Cook Time: 1 hr

Total Cook Time: 1 hr 10 mins


8 Eggs

For Stuffing:

2 Onions

1 tbsp Cumin seeds

2-3 Bay leaves

A pinch of Mace (whole)

1 Star anise

1 tsp Ginger paste

1 tbsp Garlic paste

1 tbsp Garam masala

4 Tomatoes

500 gram Curd

to taste Salt

to taste Black pepper

150 ml Tamarind paste

200 gram Walnuts (crushed)

200 gram Apricot (crushed)

200 gram Almond (crushed)

200 gram Fig (dried, crushed)

300 gram Goat cheese

1 tbsp Yellow butter

5 Lemons (juiced)

For Batter:

400 gram Gram flour (besan)

50 gram Flour

3 tbsp Turmeric powder

3 tbsp Red chilli powder

2 tsp Cinnamon powder

1 tbsp Aamchoor

500 ml Cooking oil

For Garnish:

1 Carrot

1 Turnip

1 Cucumber

For Roghni Naan:

500 gram Refined flour (maida)

100 gram Milk powder

50 gram Sesame seeds

5 tbsp Sugar

50 gram Butter

2 Eggs

1 litre Milk

1 tsp Yeast

How to Make Stuffed Egg

Prepare Stuffed Egg:

1.Heat oil in a pan. Add onions and saute to light brown.

2.Then add whole spices and ginger paste, garlic paste.

3.Next, add garam masala followed by tomatoes, and saute.

4.Add water and beaten curd. Keep stirring to avoid curdling.

5.Season with salt and pepper.

6.Add tamarind paste, crushed nuts, goat cheese, butter and lemon juice.

7.Blend if required, to get a smooth creamy consistency.

8.Boil eggs and make a small hole on one end. Fill the stuffing in eggs through this.

9.Then make a batter using the two flours, salt, pepper and the other powder spices.

10.Dip stuffed egg in the batter and deep fry in cooking oil.

11.Garnish with carrot, turnip and cucumber.

12.Serve with roghni naan.

Prepare Roghni Naan:

1.Knead dough with all the ingredients mentioned. Keep aside for 1/2 an hour.

2.Roll out and cook naans in the tandoor.