Recipe for Stuffed Egg


  • 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 gms curd
  • Salt to taste
  • Black pepper to taste
  • 150 ml tamarind paste
  • 200 gms walnuts, crushed
  • 200 gms apricot, crushed
  • 200 gms almond, crushed
  • 200 gms dried fig, crushed
  • 300 gms goat cheese
  • 1 Tbsp yellow butter
  • Juice of 5 lemons
  • For Batter:
  • 400 gms gram flour (besan)
  • 50g rice flour
  • 3 Tbsp turmeric powder
  • 3 Tbsp red chilli powder
  • 2 tsp cinnamon powder
  • 1 Tbsp amchoor
  • 500 ml cooking oil
  • For Garnish:
  • 1 carrot
  • 1 turnip
  • 1 cucumber
  • For Roghni Naan:
  • 500 gms refined flour (maida)
  • 100 gms milk powder
  • 50 gms sesame seeds
  • 5 Tbsp sugar
  • 50 gms butter
  • 2 eggs
  • 1 ltr milk
  • 1 tsp yeast

Cooking Directions

For Stuffed Egg:
Heat oil in a pan. Add onions and saute to light brown.

Then add whole spices and ginger paste, garlic paste.

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

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

Season with salt and pepper.

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

Blend if required, to get a smooth creamy consistency.

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

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

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

Garnish with carrot, turnip and cucumber.

Serve with roghni naan.

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

Roll out and cook naans in the tandoor.

Stuffed Egg Photos

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