Egg with Chaat Masala

Peel and Prepare the Eggs

• Gently tap each cooled egg on a hard surface to crack the shell all over.
• Peel the shell away, preferably under cool running water to help remove any small pieces.
• Pat the peeled eggs dry with a paper towel and slice them in half lengthwise.
• Arrange the egg halves on a serving platter with the yolk side facing up.

Season and Serve

• In a small bowl, combine the chaat masala, kala namak, red chili powder, and salt.
• Evenly sprinkle this spice mixture over the sliced eggs.
• Drizzle the fresh lemon juice over the seasoned eggs.
• Garnish with finely chopped coriander leaves and serve immediately for the best flavor and texture.