Alright, everyone, I’ve been working on this silly little recipe for quite a while now and I’m finally able to show it to you:

My take on the onion bhaji “scotch eggs” that I used to grab from local food markets, before the world got plunged into chaos by this pandemic. An indian classic on the outside, yet oh so gooey and british within:

Delicious with any number of different chutneys, tamarind sauces and green chilli products. Or simply dripping with its own yolk.

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