Egg Chaat

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch.
   • Bring the water to a rolling boil over medium-high heat. Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
   • Prepare an ice bath by filling a large bowl with ice and cold water.
   • After 10-12 minutes, use a slotted spoon to transfer the eggs from the hot water to the ice bath. Let them cool completely for about 10 minutes. This step makes peeling much easier.
   • Gently crack and peel the cooled eggs. Chop them into bite-sized pieces (quarters or eighths) and set aside.
2. 2

   Assemble the Chaat

   • In a large mixing bowl, combine the chopped hard-boiled eggs, finely chopped onion, deseeded tomato, and green chili.
   • Sprinkle over the chaat masala, red chili powder, roasted cumin powder, kala namak, and salt.
   • Drizzle the tamarind chutney, green chutney, and fresh lemon juice over the mixture.
   • Gently toss all the ingredients together until the eggs are evenly coated with the spices and chutneys. Be careful not to break up the eggs too much.
3. 3

   Garnish and Serve Immediately

   • Divide the egg chaat mixture evenly among 4 serving bowls or plates.
   • Generously garnish each serving with a layer of fine sev.
   • Sprinkle the chopped coriander leaves and pomegranate arils on top.
   • Serve immediately to ensure the sev remains crisp and the chaat is fresh.