Egg Chaat with Walnuts
A creative twist on classic street food! Hard-boiled eggs are tossed with crunchy walnuts, tangy chutneys, and savory spices. It's a quick, protein-packed snack that's bursting with flavor.
For 4 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Boil and Prepare the Eggs
- b.Place the eggs in a single layer in a saucepan and cover with cold water by at least 1 inch.
- c.Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
- d.After 12 minutes, transfer the eggs to a bowl of ice water to stop the cooking process and cool them down quickly.
- e.Once completely cool, peel the eggs and chop them into bite-sized (about 1/2-inch) pieces. Place them in a large mixing bowl.
- 2
Step 2
- a.Prepare the Chaat Base
- b.To the bowl with the chopped eggs, add the roughly chopped walnuts, finely chopped red onion, and the deseeded, finely chopped tomato.
- c.Gently mix these ingredients together.
- 3
Step 3
- a.Add Chutneys and Spices
- b.Drizzle the tamarind chutney and green chutney over the egg mixture.
- c.Sprinkle the chaat masala, roasted cumin powder, red chili powder, black salt, and regular salt over the top.
- d.Add the finely chopped green chili and squeeze the fresh lemon juice all over.
- 4
Step 4
- a.Toss and Combine
- b.Using a light hand, gently toss all the ingredients until the eggs and vegetables are evenly coated with the chutneys and spices.
- c.Be careful not to overmix or mash the boiled eggs.
- 5
Step 5
- a.Garnish and Serve
- b.Divide the egg chaat into four serving bowls or plates.
- c.Garnish generously with a layer of crispy sev and a sprinkle of fresh chopped coriander leaves.
- d.Serve immediately to enjoy the contrasting textures and fresh flavors.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For perfectly centered yolks, stir the eggs gently for the first minute of boiling.
- 2Toasting the walnuts in a dry pan for 2-3 minutes before chopping enhances their nutty flavor and crunch.
- 3Deseeding the tomatoes is crucial to prevent the chaat from becoming soggy.
- 4For convenience, you can use good-quality store-bought tamarind and green chutneys.
- 5Assemble the chaat just before serving to ensure the sev and walnuts remain crispy.
- 6If you prepare components in advance, store the chopped eggs, veggies, and chutneys separately in the refrigerator.
Adapt it for your goals.
Add Protein & Fiber
Incorporate 1/2 cup of boiled chickpeas (chana) or 1 small boiled and cubed potato for a more filling chaat.
Fruity TwistFruity Twist
Add 1/4 cup of fresh pomegranate arils for a sweet, juicy burst of flavor and a beautiful color contrast.
Different CrunchDifferent Crunch
Substitute walnuts with roasted peanuts or masala peanuts for a different nutty texture and taste.
Creamy VersionCreamy Version
Whisk 2-3 tablespoons of plain yogurt (curd) until smooth and drizzle it over the chaat along with the chutneys for a creamy texture.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. This dish provides a substantial protein boost, making it a satisfying and energizing snack.
Rich in Healthy Fats
Walnuts are packed with omega-3 fatty acids, a type of polyunsaturated fat that is beneficial for brain health and can help reduce inflammation and improve heart health.
Aids Digestion
The spices used, such as roasted cumin powder and black salt (kala namak), are traditionally known in Indian cuisine to aid digestion and prevent bloating.
Packed with Vitamins and Minerals
This chaat is a good source of various nutrients, including Vitamin D and B12 from eggs, antioxidants from tomatoes and onions, and iron from coriander leaves.
Frequently asked questions
One serving of this Egg Chaat contains approximately 350-400 calories, primarily from the eggs, walnuts, and sev. The exact count can vary based on the chutneys used.