Egg Balchao Sliders
A fiery Goan classic meets a fun American favorite! Hard-boiled eggs are tossed in a tangy, spicy Balchao masala and stuffed into soft slider buns. A perfect appetizer or party snack with a unique coastal Indian kick.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Balchao Paste
- b.Remove stems from all dried red chilies. Place them in a bowl and cover with hot water. Let them soak for 15-20 minutes until they are soft.
- c.Drain the soaked chilies and transfer them to a blender or grinder jar.
- d.Add cumin seeds, coriander seeds, black peppercorns, cloves, cinnamon stick, turmeric powder, ginger, garlic, and vinegar to the jar.
- e.Blend everything into a smooth, thick paste. If needed, add 1-2 tablespoons of the chili soaking water to help with grinding.
- 2
Step 2
- a.Boil and Prepare the Eggs
- b.Place the eggs in a saucepan and cover them with at least an inch of cold water. Add a pinch of salt to the water to make peeling easier.
- c.Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
- d.Drain the hot water and immediately transfer the eggs to an ice bath or run them under cold water for a few minutes to stop the cooking process.
- e.Once cool enough to handle, peel the eggs and gently cut them into quarters. Set aside.
- 3
Step 3
- a.Cook the Masala
- b.Heat vegetable oil in a wide, heavy-bottomed pan over medium heat. Add the finely chopped onions and sauté for about 8-10 minutes, until they are soft, translucent, and light golden brown.
- c.Add the prepared Balchao paste to the pan. Reduce the heat to low-medium and cook for 10-12 minutes, stirring frequently to prevent it from sticking.
- d.Continue cooking until the paste darkens in color, the raw smell of garlic and spices disappears, and you see oil separating from the sides of the masala.
- e.Stir in the sugar and salt. Mix well and cook for another minute.
- 4
Step 4
- a.Combine with Eggs
- b.Gently add the quartered hard-boiled eggs to the pan with the cooked masala.
- c.Using a spatula, carefully fold the eggs into the masala until they are evenly coated. Be gentle to avoid breaking the egg yolks.
- d.Cook for 1-2 minutes, just enough to heat the eggs through. Turn off the heat.
- 5
Step 5
- a.Assemble the Sliders
- b.Slice the slider buns in half horizontally.
- c.Melt the butter in a separate pan or on a griddle over medium heat. Place the buns cut-side down and toast for 1-2 minutes until they are golden brown and slightly crisp.
- d.Place a generous spoonful of the egg balchao filling on the bottom half of each toasted bun.
- e.Top the filling with a few thin onion rings and a sprinkle of fresh coriander leaves.
- f.Cover with the top half of the bun. Serve immediately while warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic Goan flavor, use coconut or palm vinegar (toddy vinegar) if you can find it.
- 2Adjust the spice level by altering the ratio of Kashmiri chilies (mild) to spicy red chilies (hot).
- 3Toasting the buns with butter is a crucial step. It adds flavor and creates a barrier that prevents the buns from becoming soggy.
- 4The egg balchao filling can be prepared a day in advance and stored in an airtight container in the refrigerator. Gently reheat before assembling the sliders.
- 5Be patient when cooking the masala paste. Frying it on low heat until the oil separates is key to developing a deep, rich flavor and removing any raw taste.
- 6For a richer taste, you can shallow fry the boiled egg quarters in a little oil until they are lightly golden before adding them to the masala.
Adapt it for your goals.
Prawn Balchao Sliders
Replace the eggs with 250g of cleaned and deveined prawns for a classic Goan seafood version. Sauté the prawns in the masala until they are cooked through.
Paneer Balchao SlidersPaneer Balchao Sliders
For a vegetarian option, use 200g of paneer, cut into small cubes. Lightly pan-fry the paneer cubes before adding them to the masala.
Chicken Balchao SlidersChicken Balchao Sliders
Use 200g of shredded cooked chicken instead of eggs. Fold the chicken into the finished masala and heat through.
Deconstructed Balchao BowlDeconstructed Balchao Bowl
Serve the egg balchao filling over a bed of steamed rice or alongside Goan bread (pao) instead of in slider buns for a more traditional meal.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in Antioxidants
The array of spices used, such as turmeric, garlic, ginger, and red chilies, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Metabolism Support
The capsaicin found in spicy red chilies can provide a temporary boost to your metabolism, which may aid in calorie burning.
Aids Digestion
Spices like ginger, cumin, and black pepper have traditionally been used to support digestive health by stimulating digestive enzymes and promoting gut motility.
Frequently asked questions
One serving, which consists of two sliders, contains approximately 450-550 calories. The exact count depends on the size of the slider buns and the amount of oil and butter used.