This recipe for Spicy Masala Egg Slices, also known as Andyache Kaapa, is a quick and flavorful dish. It's perfect for those who love a spicy kick in their meals. The eggs are marinated in a blend of aromatic spices and lightly pan-fried to perfection. It's a simple yet delicious recipe that can be enjoyed as a snack or a side dish.
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Take the hard boiled eggs , remove the peels and cut them into slices or two halves.
In a bowl, mix kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, ginger garlic paste, asafoetida, salt, chickpea flour, and water to form a smooth but thick paste.
Gently apply the marination on the cut side of the eggs. Be careful with the yolks as they may fall out if not handled with care.
Heat oil in a tawa.
Place the marinated egg halves cut side down.
Cook on low flame for 2–3 minutes so the eggs absorb the masala well. Add few curry leaves.
Remove the eggs from the tawa.
Sprinkle some coriander leaves over the cooked eggs for garnish.
Handle the egg yolks carefully while applying the marination to prevent them from falling out.
Cook on low flame to ensure the eggs absorb the flavors of the masala without burning.
Use cast iron tawa or non stick tawa for frying eggs
Can I use regular red chilli powder instead of Kashmiri red chilli powder?
Yes, you can use regular red chilli powder, but Kashmiri red chilli powder adds a vibrant color and mild heat to the dish.
Can I use raw eggs for this recipe?
No, this recipe requires hard boiled eggs. Raw eggs will not hold the marination and will not cook properly.
What can I serve with Spicy Masala Egg Slices?
You can serve them as a snack, side dish, or even as a topping for salads or rice dishes.
Can I make this recipe vegan?
This recipe is egg-based, so it cannot be made vegan. However, you can try using tofu or paneer as a substitute for eggs.
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