Loading...
A unique twist on classic street food! Hard-boiled eggs are pan-fried until golden, then smothered in a creamy, spiced yogurt sauce, drizzled with tangy chutneys, and topped with crunchy sev. A rich and flavorful snack from the royal kitchens of Awadh.
Boil and Peel the Eggs (12-15 minutes)
Shallow-Fry the Egg Halves (3-4 minutes)
A royal treat where hard-boiled eggs are simmered in a luscious, creamy gravy made from cashews, yogurt, and fragrant spices. This Mughlai-inspired dish is rich, aromatic, and perfect for a special meal.
A fragrant and royal rice dish from Lucknow, where long-grain basmati rice and hard-boiled eggs are slow-cooked in a sealed pot with subtle spices, saffron, and fried onions. A true culinary delight.
A luxurious and creamy mushroom curry from the royal kitchens of Awadh. Tender mushrooms are simmered in a fragrant gravy made with cashews, poppy seeds, and browned onions, creating a dish that's rich, aromatic, and incredibly satisfying.
A fragrant one-pot rice dish from Awadhi cuisine, where basmati rice and chana dal are cooked together with aromatic spices. This wholesome meal is perfect for a comforting lunch or dinner, often served with a side of yogurt.
A unique twist on classic street food! Hard-boiled eggs are pan-fried until golden, then smothered in a creamy, spiced yogurt sauce, drizzled with tangy chutneys, and topped with crunchy sev. A rich and flavorful snack from the royal kitchens of Awadh.
This awadhi recipe takes 25 minutes to prepare and yields 4 servings. At 368.19 calories per serving with 20.1g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Prepare the Awadhi Yogurt Sauce (3 minutes)
Assemble the Chaat (2 minutes)
Garnish and Serve Immediately (1 minute)
Add 1-2 finely chopped green chilies to the yogurt sauce or as a garnish for an extra kick of heat.
Add small cubes of boiled and pan-fried potatoes alongside the eggs for a more filling snack.
Substitute eggs with firm tofu cubes, pan-fried until golden. Use a plant-based yogurt and cream for the sauce.
Replace sev with roasted chickpeas or puffed quinoa for a crunchy, healthier topping.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The curd (yogurt) in the sauce is a natural probiotic, which promotes the growth of healthy gut bacteria, aiding digestion and improving gut health.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D, which are important for various bodily functions, including brain health and immunity.
This dish provides a balanced mix of protein, fats, and carbohydrates, offering a sustained release of energy, making it a perfect evening snack.
One serving of Awadhi Egg Chaat (2 pieces) contains approximately 350-400 calories. The exact count can vary based on the type of yogurt, cream, and the amount of chutneys and sev used.
It can be a part of a balanced diet. Eggs provide high-quality protein, and yogurt offers probiotics. However, it also contains ghee, cream, and fried sev, making it rich in fats and calories. For a healthier version, use low-fat yogurt, skip the cream, and use a healthier garnish like roasted chickpeas instead of sev.
You can prepare the components ahead of time: boil and peel the eggs, make the yogurt sauce, and prepare the chutneys. Store them separately in the refrigerator. However, you should fry the eggs and assemble the chaat just before serving to ensure the best texture and taste.
Awadhi cuisine is known for its rich, creamy, and subtly spiced dishes. This chaat reflects that with its creamy, spiced yogurt and fresh cream base, which is less common in typical street-style chaats that often rely more heavily on tangy and spicy chutneys alone.
The best way to ensure a thick sauce is to use hung curd or Greek yogurt. If your sauce is still thin, you can whisk in a teaspoon of gram flour (besan) or cornstarch, but using thicker curd from the start is preferable for authentic flavor.
Yes, you can use a neutral-flavored oil like sunflower or canola oil for frying the eggs. However, ghee imparts a distinct, nutty, and rich flavor that is characteristic of Awadhi cuisine and highly recommended for this dish.