Dimer Chaat

1. 1

   Boil the eggs and potatoes

   • a.Place eggs and potatoes in a pot and cover with water. Bring to a boil over medium-high heat. Cook for 12-15 minutes until the eggs are hard-boiled and the potatoes are tender when pierced with a fork. Drain the hot water and transfer the eggs to an ice bath to stop the cooking process. Let the potatoes cool slightly.
2. 2

   Prepare the boiled ingredients

   • a.Once cooled, peel the hard-boiled eggs and chop them into small, bite-sized pieces. Peel the boiled potatoes and chop them into small cubes, similar in size to the egg pieces.
3. 3

   Combine the chaat ingredients

   • a.In a large mixing bowl, add the chopped eggs, potatoes, finely chopped onion, tomato, and green chilies. Sprinkle over the chaat masala, roasted cumin powder, red chili powder, black salt, and regular salt. Drizzle with fresh lemon juice.
4. 4

   Add chutneys and mix

   • a.Pour the tamarind chutney and green chutney over the mixture. Gently toss everything together until all the ingredients are well-coated with the chutneys and spices. Be careful not to mash the eggs and potatoes.
5. 5

   Garnish and serve immediately

   • a.Divide the Dimer Chaat into four serving bowls or plates. Top generously with a handful of sev and freshly chopped coriander leaves. Serve right away to enjoy the crunchy texture of the sev.

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