Egg Tujji with Walnut Chutney

Instructions

1. 1

   Prepare the Eggs

   • Place the eggs in a saucepan and cover with cold water by at least 1 inch.
   • Bring the water to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let the eggs stand for 10-12 minutes to hard-boil.
   • Drain the hot water and immediately transfer the eggs to a bowl of ice water for 5 minutes. This makes them easier to peel.
   • Carefully peel the eggs and cut them in half lengthwise.
2. 2

   Make the Marinade

   • In a small, dry pan, lightly roast the besan (gram flour) on low heat for 2-3 minutes until it becomes fragrant. This removes any raw taste. Let it cool for a minute.
   • In a mixing bowl, whisk the thick curd until smooth. Add the roasted besan, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, garam masala, cumin powder, and salt.
   • Crush the kasuri methi between your palms and add it to the bowl along with the lemon juice.
   • Mix everything thoroughly to form a smooth, thick, lump-free paste.
3. 3

   Marinate the Eggs

   • Gently add the hard-boiled egg halves to the marinade.
   • Using a spoon or your hands, carefully coat each egg half completely. Be gentle to avoid breaking the eggs or separating the yolks.
   • Cover the bowl and let the eggs marinate for at least 15-20 minutes at room temperature.
4. 4

   Assemble and Cook

   • Carefully thread two marinated egg halves onto each soaked wooden skewer.
   • Heat oil in a wide, non-stick pan or tawa over medium heat.
   • Place the skewers in the pan, ensuring not to overcrowd it. Cook in batches if necessary.
   • Pan-fry for 3-4 minutes on each side, turning gently, until the marinade is cooked and develops golden-brown, crisp spots.
5. 5

   Garnish and Serve

   • Remove the cooked skewers from the pan and arrange them on a serving platter.
   • Sprinkle generously with chaat masala while they are still hot.
   • Garnish with freshly chopped coriander leaves and serve immediately with mint chutney and onion rings.