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Elevate your snack game with this easy, protein-packed Spicy Egg Chaat! Inspired by the vibrant flavors of Indian street food, this delicious dish features perfectly boiled eggs sliced and topped with tangy mint-coriander chutney, finely chopped onions, juicy tomatoes, and a generous sprinkle of crunchy nylon sev. Seasoned with aromatic chaat masala, red chili powder, and a squeeze of fresh lemon juice, every bite delivers the perfect balance of spicy, tangy, and savory flavors.
Main Ingredients:
5 piece Egg
to taste Onion (finely chopped)
to taste Tomato (finely chopped)
to taste Green Chilli (finely chopped)
For garnishing Nylon Sev
For garnishing Coriander Leaves (chopped)
For the Mint & Coriander Chutney:
1 handful Mint Leaves
1 handful Fresh Coriander
Onion (finely chopped)
Ginger (finely chopped)
few cloves Garlic
3 piece Green Chilli
1 tsp Rock Salt
1 piece Lemon
1 tbsp Curd
A pinch Chaat Masala
Spices for Assembly:
to taste Black Salt
to taste Red Chilli Powder
to taste Chaat Masala
Step 1— Prepare the Eggs
1
Boil 5 eggs in water with a pinch of salt.
2
Once boiled, cool them, peel off the shells, and slice them using an egg slicer or a knife.
Step 2— Make the Mint & Coriander Chutney
1
In a mixer jar, combine the fresh mint, fresh coriander, onion, ginger, garlic cloves, and green chilies.
2
Add the rock salt and grind into a coarse paste.
3
Add the curd, lemon juice, and a pinch of chaat masala to the mixture.
4
Continue grinding until you achieve a fine, smooth chutney consistency.
Step 3— Assemble the Chaat
1
Arrange the sliced eggs on a serving plate.
2
Evenly sprinkle the kala namak and chili powder over the egg slices.
3
Top with finely chopped onions, sliced green chilies, and the deseeded, chopped tomatoes.
4
Drizzle the prepared mint chutney over the entire dish.
5
Garnish with a sprinkle of chaat masala, fresh chopped coriander leaves, and a generous layer of crunchy nylon sev.
6
Serve immediately and enjoy!
2 servings per recipe
