Deseed and cut capsicum into dices. Roughly chop onion and place both of these in a bowl. Roughly chop mint sprigs and parsley sprigs and add.
Dry roast cumin seeds till fragrant. Remove from heat and cool.
Take drained chickpeas in a grinder jar. Add garlic, ginger, cinnamon powder, 3 tbsps tahini paste, roasted cumin seeds, onion, capsicum, mint and parsley and grind into a coarse paste. Transfer the paste in a bowl.
Coat the eggs with a thin layer of ground chickpea mixture.
Heat sufficient oil in a kadai. Deep-fry the coated eggs till golden and drain on absorbent paper.
To make ver juice tahini, combine yogurt, remaining tahini paste, salt, roasted cumin powder, lemon juice in a bowl. Whisk well. Add ver juice and mix well.
Halve the scotch eggs.
Spread ver juice tahini on a serving dish in a circular way. Place the halved scotch eggs on it, garnish with few parsley sprigs and a pinch roasted cumin powder. Serve immediately.