Spicy Egg Roast Recipe – Indian Fried Egg Masala Delight

Last Updated on 5 months ago by Neha Deshmukh

Spicy Egg Roast Recipe – Indian Fried Egg Masala Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavourful snack or side dish. And let me tell you, this Spicy Egg Roast is it. I first made this when I was craving something a little spicy and satisfying, and it’s been a family favourite ever since. It’s a fantastic way to spice up boiled eggs and turn them into a truly delicious Indian treat. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This Egg Roast is seriously addictive. It’s a wonderful blend of spicy, tangy, and savoury flavours that just work so well together. Plus, it’s incredibly easy and quick to make – perfect for a busy weeknight or a weekend brunch. It’s a fantastic way to use up leftover boiled eggs, and honestly, who doesn’t love a good egg dish?

Ingredients

Here’s what you’ll need to make this amazing Spicy Egg Roast:

• 4 dry red chillies
• 2 tablespoons fried gram (pottu kadalai)
• 0.5 inch ginger
• 4 garlic cloves
• 10 black peppercorns
• 0.5 teaspoon salt
• 2 tablespoons water
• 2 tablespoons oil
• 6 boiled eggs
• Sliced onions and coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your Egg Roast turns out perfectly.

• Fried Gram (Pottu Kadalai): This is a key ingredient! It adds a lovely nutty flavour and helps bind the masala. You can find it at most Indian grocery stores.
• Dry Red Chillies: The type of chilli you use will affect the spice level. I usually use Byadagi chillies for colour and moderate heat, but you can use Kashmiri chillies for a milder flavour or Guntur chillies if you like it really spicy. Feel free to experiment!
• Ginger & Garlic: Fresh is always best here. Don’t skimp!
• Boiled Eggs: Make sure your eggs are properly boiled – about 8-10 minutes should do the trick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to make the masala paste. In a grinder, combine the dry red chillies, fried gram, ginger, garlic, black peppercorns, salt, and water. Grind everything into a smooth, vibrant paste. Add a little more water if needed to get the right consistency.
2. Now, carefully halve those boiled eggs. Generously coat the yolk side of each egg half with that beautiful masala paste. Don’t be shy! Really get it in all the nooks and crannies. Let them marinate for about 5 minutes – this lets the flavours really sink in.
3. Heat the oil in a skillet or frying pan over medium heat. Gently place the masala-coated eggs yolk-side down into the hot oil. Roast for about 2 minutes, or until the bottom is golden brown and crispy.
4. Flip the eggs over and cook the white side for about 1 minute. You want it lightly golden too.
5. Finally, garnish with fresh coriander leaves and sliced onions. Serve immediately while it’s hot and crispy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan! Cook the eggs in batches if necessary to ensure they get properly browned.
• Keep a close eye on the heat. You don’t want to burn the masala.
• A little squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

Want to make this recipe your own? Here are a few ideas:

• Spice Level Adjustments: Reduce the number of chillies for a milder flavour, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a tiny bit of chilli powder for an extra kick!
• Regional Masala Variations: In some parts of South India, people add a pinch of turmeric powder to the masala for colour and flavour.
• Egg Cooking Preferences: Some people prefer their eggs a little softer. You can adjust the cooking time accordingly. My grandma always made hers with a slightly runny yolk!

Serving Suggestions

This Spicy Egg Roast is incredibly versatile.

• It’s fantastic as a standalone snack with a cup of chai.
• Serve it as a side dish with rice and dal.
• It’s also a great addition to a breakfast spread.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, they’re best enjoyed fresh! Reheating will soften the eggs, but they’ll still be tasty.

FAQs

Let’s answer some common questions:

• Is this recipe gluten-free? Yes, absolutely! This recipe is naturally gluten-free.
• Can I use a different type of chilli? Yes, you can! Feel free to experiment with different chillies to find your preferred level of spice.
• What is fried gram/pottu kadalai and where can I find it? Fried gram is a roasted chickpea lentil. You can find it at most Indian grocery stores or online.
• Can I make the masala paste ahead of time? Yes, you can! Store it in an airtight container in the refrigerator for up to 3 days.
• How can I adjust the salt level in the masala? Start with the recommended amount of salt and then taste the masala paste. Add more salt if needed, a little at a time.

Enjoy making this delicious Spicy Egg Roast! I hope it becomes a favourite in your home too. Let me know how it turns out in the comments below!