Draw cuts on the eggs with a knife just to allow the masala flavor in, do not cut too deep. Set aside.

Whisk together ingredients from chilli powder to salt with a little water into a paste. The paste shouldn't be too thick neither too thin.

Heat a saucepan and add the oil. Let it heat and then keep the flame on bare minimum.

Add the masala paste and cook it for a couple of minutes stirring it well. Make sure that it is cooked on low flame to avoid it from burning and over smoking.

Add in the slit eggs and toss well to coat uniformly on all eggs. Do it slow so that the eggs don't break.

Cook for a few minutes turning the eggs occasionally to get a coated appearance.

Drain into a plate. Serve hot with chai.