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A delightful and protein-packed street food snack! Hard-boiled eggs are tossed with tangy chutneys, crunchy sev, and vibrant spices. It's a quick, easy, and incredibly flavorful chaat ready in minutes.
Boil and Prepare the Eggs
Assemble the Chaat
A delightful and protein-packed street food snack! Hard-boiled eggs are tossed with tangy chutneys, crunchy sev, and vibrant spices. It's a quick, easy, and incredibly flavorful chaat ready in minutes.
This indian recipe takes 27 minutes to prepare and yields 4 servings. At 295.9 calories per serving with 15.66g of protein, it's a beginner-friendly recipe perfect for snack or lunch or brunch.
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Garnish and Serve Immediately
Add 1/2 cup of boiled and cubed potatoes or boiled chickpeas for extra texture and substance.
For a milder version, omit the green chilies and reduce the red chili powder. For a spicier kick, add more green chilies.
In addition to sev, you can add crushed papdi or roasted peanuts for extra crunch.
Whisk 2-3 tablespoons of plain yogurt (dahi) and drizzle it over the chaat before adding the sev for a creamy, cooling element.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
This dish contains onions, tomatoes, and coriander, which are good sources of Vitamin C, antioxidants, and other essential micronutrients that support immune health.
The high protein and fiber content from the eggs and vegetables helps you feel full and satisfied for longer, which can aid in weight management by reducing overall calorie intake.
Yes, Egg Chaat can be a healthy snack. It's rich in protein from the eggs, which aids in muscle repair and satiety. The vegetables provide vitamins and fiber. To make it healthier, you can reduce the amount of sev (which is fried) and be mindful of the sugar and salt content in store-bought chutneys.
A single serving of this Egg Chaat (approximately 1 cup) contains around 250-300 calories. The exact number can vary based on the size of the eggs and the specific chutneys and amount of sev used.
You can prepare the components in advance, but it's best to assemble the chaat just before serving. You can boil and chop the eggs, chop the vegetables, and prepare the chutneys up to a day ahead and store them separately in the refrigerator. Combine and add the sev right before you plan to eat to prevent it from becoming soggy.
If you don't have tamarind chutney, you can create a quick substitute by mixing 2 tablespoons of date syrup or jaggery powder with 1 tablespoon of lemon juice and a pinch of kala namak and cumin powder. It will provide a similar sweet and tangy flavor profile.
The key is to cool them down rapidly after boiling. Immediately transfer the hot eggs from the boiling water into a bowl of ice water and let them sit for at least 5-10 minutes. This shock causes the egg white to contract and pull away from the shell, making them much easier to peel.
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