non-vegetariannut-free
marwari
Marwari Keema Pulao with Garlic Raita
Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!
30 min
837 cal
30gProtein
79gCarbs
44gFat
2Recipes
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Tangy, protein-packed Marwari style boiled egg chaat. A gut-friendly, perfectly spiced snack that makes you feel good!
A delightful Rajasthani street food twist on classic egg chaat. Hard-boiled eggs are tossed with tangy chutneys, crisp onions, and a special blend of Marwari spices for a quick and flavorful snack.
Serving size: 1 cup
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Tangy, protein-packed Marwari style boiled egg chaat. A gut-friendly, perfectly spiced snack that makes you feel good!
This marwari dish is perfect for snack. With 258.82 calories and 14.99g of protein per serving, it's a low-calorie option for your meal plan.
Boil the Eggs: Place the eggs in a single layer in a saucepan and cover with cold water by at least 1 inch. Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 12-14 minutes for perfect hard-boiled yolks.
Cool and Prepare the Eggs: While the eggs are standing, prepare an ice bath. After 12-14 minutes, use a slotted spoon to transfer the eggs to the ice bath. Let them cool for 5-10 minutes. This stops the cooking and makes them easier to peel. Once cooled, peel the eggs and chop them into bite-sized quarters or sixths.
Prepare the Chaat Base: In a large mixing bowl, combine the finely chopped onion, deseeded tomato, and green chilies. Add all the dry spices: red chili powder, chaat masala, roasted cumin powder, amchur powder, kala namak, hing, and salt. Mix well to combine.
Assemble the Chaat: Add the chopped boiled eggs to the bowl with the onion-spice mixture. Drizzle the tamarind chutney, green chutney, and fresh lemon juice over the top. Gently toss everything together until the eggs are evenly coated with the chutneys and spices. Be careful not to break the eggs too much.
Garnish and Serve: Immediately divide the chaat among four serving bowls. Garnish generously with a layer of fine sev and a sprinkle of fresh chopped coriander leaves. Serve right away to enjoy the crunchy texture of the sev and the freshness of the ingredients.