A delightful twist on classic tikka! Hard-boiled eggs are marinated in a smoky, spicy yogurt blend and grilled to perfection with crisp bell peppers and onions. This appetizer is a guaranteed crowd-pleaser.
Crispy, savory, and utterly addictive! Sweet onion rings are coated in a flavorful, spiced chickpea flour batter and deep-fried to golden perfection. A perfect tea-time snack or appetizer that's ready in minutes.
Perfectly spiced, protein-packed Tandoori Anda Tikka with crispy onion rings – so good!
This punjabi dish is perfect for snack. With 652.5699999999999 calories and 30.71g of protein per serving, it's a nutritious choice for your meal plan.
fat
Lemon Juice
(freshly squeezed)
1 tsp Salt (or to taste)
2 tbsp Mustard Oil
1 medium Onion (cut into 1-inch cubes, layers separated)
1 medium Capsicum (any color, deseeded and cut into 1-inch cubes)
1 tbsp Oil (for pan-frying)
0.5 tsp Chaat Masala (for sprinkling)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs and Vegetables (15 minutes)
Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, reduce heat to a simmer and cook for exactly 8 minutes for firm yolks.
Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool completely for about 10 minutes.
Peel the cooled eggs and gently slice them in half lengthwise.
While eggs are cooking, chop the onion and capsicum into 1-inch cubes, separating the onion layers.
2
Create the Tandoori Marinade (5 minutes)
In a large mixing bowl, whisk the hung curd until it is smooth and creamy.
Add the roasted besan, ginger-garlic paste, tandoori masala, Kashmiri red chilli powder, turmeric powder, garam masala, crushed kasuri methi, lemon juice, and salt.
Heat the 2 tbsp of mustard oil in a small pan until it just starts to smoke. Turn off the heat and let it cool slightly for a minute. Carefully pour this hot oil into the marinade. This step is crucial for an authentic tandoori flavor.
Whisk everything together until you have a thick, uniform, and lump-free marinade.
3
Marinate the Ingredients (30 minutes)
Gently add the hard-boiled egg halves, onion cubes, and capsicum cubes to the marinade.
Using a soft spatula or your hands, carefully coat all the ingredients with the marinade. Be extra gentle to ensure the egg yolks do not separate from the whites.
Cover the bowl and let it marinate in the refrigerator for a minimum of 30 minutes. For deeper flavor, you can marinate for up to 2 hours.
4
Assemble the Skewers (5 minutes)
Take the pre-soaked wooden skewers.
Carefully thread the ingredients, alternating between them. A good sequence is onion, capsicum, and then an egg half (pierce through the sturdier white part).
Repeat the pattern until the skewer is full, leaving a little space at both ends. Assemble all 8 skewers.
5
Cook the Anda Tikka (10 minutes)
Heat 1 tbsp of oil in a wide, non-stick pan or a grill pan over medium-high heat.
Place the skewers in the pan, ensuring not to overcrowd it. Cook in batches if necessary.
Cook for 8-10 minutes, turning the skewers every 2-3 minutes, until all sides are golden-brown with nice char marks and the vegetables are tender-crisp.
6
Garnish and Serve
Transfer the cooked Tandoori Anda Tikka skewers to a serving platter.
Sprinkle generously with chaat masala while they are still hot.
Garnish with fresh chopped coriander leaves.
Serve immediately with mint-coriander chutney, onion rings, and lemon wedges on the side.
336cal
10gprotein
41gcarbs
16gfat
Ingredients
2 large Onion
1.5 cup Besan
0.25 cup Rice Flour (for extra crispiness)
1 tsp Ajwain
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
0.5 tsp Garam Masala
0.25 tsp Hing
0.25 tsp Baking Soda
1 tsp Salt (or to taste)
1 cup Water (cold, or as needed)
2 cup Oil (for deep frying)
1 tsp Chaat Masala (for sprinkling)
Instructions
1
Prepare the Onions
Peel the large onions and slice them crosswise into 1/4 to 1/2-inch thick rounds.
Gently separate the rounds into individual rings. Set aside the smaller center pieces for another use.
2
Make the Batter
In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
Gradually pour in the cold water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Do not overmix the batter. Let it rest for 10-15 minutes.
3
Heat the Oil
Pour oil into a deep pan or kadai, ensuring it's at least 2 inches deep. Heat over medium-high flame.
The ideal oil temperature is between 350-375°F (175-190°C).
To test without a thermometer, drop a small bit of batter into the oil. If it sizzles and rises to the top quickly without browning too fast, the oil is ready.