Egg Tikka

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

1. Preheat the oven at 200˚ C. Grease a baking tray with melted butter.
2. 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.
3. Prick boiled eggs with a fork and add to the prepared mixture. Gently mix and keep aside for 10-15 minutes.
4. Cut the marinated eggs into halves and place them on the baking tray. Apply the remaining prepared mixture on the eggs.
5. Brush butter on top and bake for 10-12 minutes. Drizzle more butter on top and transfer on a serving plate.
6. Garnish with mint and serve along with green chutney, onion rings and lemon wedge.