Egg Chokha
A rustic Bihar-style mash where boiled eggs are mixed with mustard oil, onion, green chili, and fresh herbs. It is bold, sharp, and comforting, with smoky, punchy flavors that pair especially well with rice or roti.
For 4 servings
- boil · ~12 min
Boil the eggs.
1.Place the eggs in a saucepan and cover with water.2.Bring to a boil over medium-high heat.3.Once boiling, cook for 10 minutes until hard-boiled.4.Drain, cool slightly, and peel the eggs.TIPCool the eggs just enough to handle before peeling; very cold eggs can be a little harder to mash smoothly. - prep · ~5 min
Chop the fresh ingredients.
1.Finely chop the onion.2.Finely chop the green chili.3.Mince the garlic cloves.4.Chop the coriander leaves. - mix · ~3 min
Mash the eggs and season them.
Place the boiled eggs in a mixing bowl and mash them coarsely with a fork. Add onion, green chili, garlic, mustard oil, lemon juice, coriander leaves, salt, and black pepper, then mix well until everything is evenly combined.
TIPKeep the mash slightly coarse for the best chokha texture instead of making it pasty. - rest · ~5 min
Rest the chokha for 5 minutes.
- serve
Serve the egg chokha.
Spoon into small bowls and serve with hot rice, roti, or litti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Mash the eggs while still slightly warm so the mustard oil and lemon coat them more evenly.
- 2Keep the onion very finely chopped; larger pieces can make the chokha feel harsh instead of balanced.
- 3If your mustard oil tastes very pungent, warm it briefly and cool it before mixing for a rounder bite.
- 4Resting the chokha for 5 minutes matters—the onion, garlic, chili, and mustard oil meld and soften slightly.
- 5For the best rustic texture, crush the eggs coarsely with a fork rather than making a smooth spread.
- 6Taste after mixing and adjust lemon only at the end, since extra acidity can overpower the egg quickly.
- 7This is best eaten fresh, but you can boil and peel the eggs a day ahead to speed up assembly.
Adapt it for your goals.
Smoky
Lightly char the garlic and green chili before mincing for a deeper, more rustic chokha flavor that pairs especially well with litti.
low onionLow-onion
Reduce the raw onion and increase coriander for a softer, less sharp version if you want a gentler breakfast-style mash.
extra spicyExtra-spicy
Add another green chili or a pinch of crushed black pepper for a fiercer, more heat-forward chokha.
lighter oilLighter-oil
Use slightly less mustard oil if you prefer a milder finish, while keeping enough for the dish's signature flavor.
Why this is on our healthy list.
Good Protein Base
Eggs make this chokha filling and satisfying, helping turn a simple mash into a substantial meal with rice or roti.
Herb and Allium Rich
Onion, garlic, green chili, and coriander bring not just bold flavor but also plant compounds that add freshness and variety to the dish.
Simple Whole Ingredients
This recipe relies on boiled eggs, fresh aromatics, lemon, and mustard oil rather than heavy sauces or packaged seasonings.
Frequently asked questions
You can boil the eggs in advance, but the mixed chokha tastes best fresh. If needed, refrigerate it and eat within a day for the best texture.
