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Melt-in-mouth, gut-friendly Khandvi with a tangy, protein-packed boiled egg salad. So good!

Delicate, melt-in-your-mouth rolls made from chickpea flour and yogurt. This classic Gujarati savory snack is seasoned with a simple tempering of mustard and sesame seeds, making it light, flavorful, and naturally gluten-free.
Serving size: 1 serving

A vibrant twist on classic egg salad! Creamy boiled eggs meet crunchy onions, juicy tomatoes, and a zesty kick of chaat masala. Perfect for a quick lunch, in a sandwich, or as a protein-packed side dish.
Serving size: 1 serving



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Melt-in-mouth, gut-friendly Khandvi with a tangy, protein-packed boiled egg salad. So good!
This gujarati dish is perfect for lunch. With 361.38 calories and 19.78g of protein per serving, it's a low-calorie option for your meal plan.
Prepare Batter and Spreading Surfaces
Cook the Batter
Spread, Cool, and Cut
Roll and Arrange
Prepare the Tempering (Tadka)
Garnish and Serve
Boil the eggs. Place the eggs in a single layer in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes to cook through.
Cool the eggs. After 10-12 minutes, carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes. This stops the cooking process and makes them easier to peel.
Prepare the vegetables. While the eggs are cooking and cooling, finely chop the red onion, deseeded roma tomatoes, green chilies, and fresh coriander leaves. Place them in a large mixing bowl.
Chop the eggs. Once cooled, peel the hard-boiled eggs. Roughly chop them into bite-sized pieces and add them to the mixing bowl with the vegetables.
Combine and season. To the bowl, add the chaat masala, black pepper, salt, and freshly squeezed lemon juice. Gently fold all the ingredients together with a spoon until just combined. Avoid over-mixing to keep the egg chunks intact.
Serve. For the best flavor, let the salad chill in the refrigerator for 15-20 minutes before serving. Serve as a sandwich filling, in a wrap, with crackers, or as a side dish.