bengaliEasyeggetariangluten freedairy freenut free

Dimer Chaat

Name: Dimer Chaat
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 4 pcs boiled eggs (peeled and quartered); 1 pcs onion (small, finely chopped); 1 pcs cucumber (small, finely chopped); 1 pcs tomato (small, deseeded and finely chopped); 1 pcs green chili (finely chopped); 2 tbsp cilantro (finely chopped); 1 tsp mustard oil; 1 tbsp lemon juice; 1 pinch black salt; 1 pinch salt; 1 pinch black pepper (freshly crushed); 0.5 tsp chaat masala

RATING

4.4/5(115)

TASTE SCORE

9/10

A street-style Bengali egg chaat with boiled eggs, onion, cucumber, tomato, green chili, and a tangy mustard-lemon dressing. It is light, punchy, and perfect as a small savory side or evening snack.

PREP

15m

COOK

10m

SERVES

1 KATORI

118 cal

SERVINGS

METHOD · 5 STEPS

boil · ~10 min
Boil the eggs.
Place the eggs in a saucepan, cover with water, and bring to a boil. Cook for 9-10 minutes until hard-boiled, then cool, peel, and quarter them.
TIPCool the eggs fully before peeling so the whites stay neat and smooth.
prep · ~5 min
Chop the vegetables.
1.Finely chop the onion.
2.Finely chop the cucumber.
3.Deseed and finely chop the tomato.
4.Finely chop the green chili and cilantro.
mix · ~1 min
Make the chaat dressing.
In a bowl, mix the mustard oil, lemon juice, black salt, salt, black pepper, and chaat masala until combined.
TIPUse just a small amount of mustard oil; it should lift the chaat, not overpower the eggs.
assemble · ~2 min
Assemble the dimer chaat.
1.Add the chopped onion, cucumber, tomato, green chili, and cilantro to a mixing bowl.
2.Pour in the dressing and toss gently.
3.Add the quartered boiled eggs.
4.Fold once or twice so the eggs stay in pieces and get lightly coated.
serve
Serve the chaat right away.
Divide the dimer chaat into 4 katoris and serve immediately while the vegetables are fresh and crisp.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the boiled eggs completely before quartering so the yolks stay firm and the whites don't tear.
2
Deseed the tomato well; extra juice can water down the mustard-lemon dressing quickly.
3
Toss the chopped vegetables with the dressing first, then fold in the eggs last to keep neat chunks.
4
If using raw mustard oil, let it sit mixed with lemon juice for a minute to mellow its sharp edge.
5
Serve immediately after mixing so the onion stays crisp and the cucumber doesn't release too much water.
6
For cleaner wedges, wipe the knife between cuts when quartering the eggs.

RECIPE VARIATIONS

Adapt it for your goals.

spicier

Spicier

Add extra green chili and a heavier pinch of black pepper for a sharper, more street-stall style heat.

low onion

Low-onion

Reduce the onion and increase cucumber for a lighter, less pungent version that still stays crunchy.

no mustard oil

No-mustard-oil

Use a neutral oil if you prefer a milder dressing; the chaat will be less pungent but more approachable.

herb forward

Herb-forward

Increase cilantro for a fresher finish that softens the sulfur notes of boiled egg and onion.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Snack

Boiled eggs make this chaat filling and satisfying, helping turn a light snack into something more substantial.

✓

Fresh Vegetable Crunch

Onion, cucumber, tomato, chili, and cilantro add freshness, texture, and a range of plant compounds to the dish.

✓

Lighter Than Fried Chaat

Because it uses boiled eggs and a small amount of oil, this chaat feels lighter than many fried snack options.

QUESTIONS?

Frequently asked questions

You can boil the eggs and chop the vegetables ahead, but mix everything just before serving so the vegetables stay crisp and the dressing doesn't turn watery.

PAIRS WELL WITH