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A delightful street-food style snack featuring tender boiled eggs tossed in a medley of spicy Rajasthani red chutney, sweet date chutney, and crunchy sev. It's a perfect explosion of sweet, spicy, and tangy flavors, bringing the vibrant taste of Rajasthan to your kitchen.
Prepare the Rajasthani Red Chutney (Lehsun ki Chutney)
Prepare the Sweet Date Chutney (Khajur ki Chutney)
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A delightful street-food style snack featuring tender boiled eggs tossed in a medley of spicy Rajasthani red chutney, sweet date chutney, and crunchy sev. It's a perfect explosion of sweet, spicy, and tangy flavors, bringing the vibrant taste of Rajasthan to your kitchen.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 1814.94 calories per serving with 68.98g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Boil and Prepare the Eggs
Assemble and Serve the Chaat
Incorporate 1 cup of boiled and cubed potatoes or boiled chickpeas for extra substance and texture.
Add a sprinkle of pomegranate arils for a sweet, juicy burst of flavor and a beautiful color contrast.
For a different flavor profile, you can also add a drizzle of green cilantro-mint chutney along with the other two chutneys.
Add some crushed papdi or roasted peanuts for an additional layer of crunch.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The spices used, such as cumin, and the garlic and chilies in the chutney are packed with antioxidants that help combat oxidative stress and inflammation in the body.
The use of fresh ingredients like lemon, cilantro, and various spices provides a burst of flavor, reducing the need for excessive salt or processed flavor enhancers.
One serving of this Egg Chaat contains approximately 445 calories, primarily from the eggs, sev, and chutneys. This can vary based on the exact amount of chutneys and sev used.
This dish offers a good balance of macronutrients. Eggs provide high-quality protein, while the chutneys and spices offer various micronutrients. However, it can be high in calories and sodium due to the sev and chutneys. To make it healthier, you can reduce the amount of sev and be mindful of the salt content.
Absolutely! Both the Rajasthani red chutney and the sweet date chutney can be prepared 5-7 days in advance and stored in separate airtight containers in the refrigerator. This makes the final assembly of the chaat very quick.
If you don't have jaggery, you can substitute it with an equal amount of brown sugar or coconut sugar. You can also use a combination of dates and a little tamarind paste for a classic sweet and sour flavor.
To make it spicier, you can add more of the Rajasthani red chutney, increase the number of green chilies, or use a spicier variety of dried red chilies. To make it milder, reduce the amount of red chutney and omit the green chilies.
Fine nylon sev is traditionally used for chaats as it provides a delicate crunch without being too heavy. However, you can use any type of sev you prefer, such as thicker 'ratlami sev' for a spicier kick.