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Stuffed Egg

Eggs stuffed with a mixture of masalas, curd, nuts, cheese and tamarind paste, dipped in batter and fried crisp.

Stuffed Egg

Chef's Name	:	Noor Khan, Team Pakistan
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour
Recipe Rating	:

Tags: anda, brunch, curd, dahi, eggs, foodistan

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Ingredients

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

Method

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.

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