Boiled Egg Tikka
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Boiled Egg Tikka is an innovative and spicy Punjabi snack that transforms simple hard-boiled eggs into a gourmet tandoori treat. This recipe features halved boiled eggs coated in a vibrant and thick marinade of hung curd, chickpea flour, and a host of robust North Indian spices like chaat masala and roasted cumin. The marinated eggs are then pan-seared or grilled until the exterior reaches a professional deep golden-brown and crispy state. It offers a wonderful contrast between the spicy, crunchy crust and the soft, creamy center of the egg yolk. This dish is a popular modern starter in Punjabi dhabas, celebrated for its unique flavor and high-protein value. Best served hot with mint chutney and spicy lacha onions.
Ingredients
Cooking Instructions
Tips & Secrets
- Boiling the eggs to a 'hard' state is mandatory to prevent the yolk from falling out during the marination and frying stages.
- Adding roasted gram flour (besan) helps the marinade bind to the smooth surface of the egg white.
- Always fry the flat side first; this seals the yolk and provides the most attractive professional-grade presentation.
- Using a non-stick pan is highly recommended to avoid the spiced coating from peeling off while flipping.
Nutritional Information(Per 1 portion (3 halves))
190 kcal
14g
12g
6g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.