Marwari Boiled Egg Chaat

Name: Marwari Boiled Egg Chaat
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: rajasthani
Ingredients: 4 pcs egg (whole); 0.5 cup yogurt (thick, whisked); 1 pcs green chili (finely chopped); 2 tbsp coriander leaves (chopped); 1 tbsp mint leaves (chopped); 1 pcs onion (small, finely chopped); 1 pcs tomato (small, finely chopped); 2 tbsp sev; 0.5 tsp chaat masala; 0.25 tsp roasted cumin powder; 0.25 tsp red chili powder; 0.25 tsp salt; 1 tsp lemon juice; 1 tbsp tamarind chutney; 1 tbsp green chutney

RATING

4.4/5(32)

TASTE SCORE

9/10

Hard-boiled eggs smothered in a tangy, spicy yogurt sauce and topped with a vibrant mix of chutneys, crunchy sev, and fresh herbs. A beloved Marwari street food that transforms simple boiled eggs into a flavour-packed snack, perfect for evenings or when you need a quick, protein-rich bite.

PREP

10m

COOK

SERVES

2 PCS

177 cal

SERVINGS

METHOD · 5 STEPS

boil · ~8 min
Boil the eggs.
Place the eggs in a saucepan and add enough water to cover them. Bring to a rolling boil over high heat, then reduce to medium and boil for 8 minutes. Drain and transfer the eggs to a bowl of ice water; let cool 5 minutes, then peel and halve them.
TIPIce water stops carryover cooking and helps the shell peel cleanly.
prep · ~5 min
Chop the fresh aromatics.
Finely chop the onion, tomato, green chili, and fresh coriander and mint leaves. Keep each ingredient separate for assembly.
mix · ~1 min
Season the yogurt base.
In a small bowl, whisk the thick yogurt with salt, red chili powder, roasted cumin powder, and chaat masala until smooth and well-blended.
assemble · ~3 min
Assemble the Jungli Maas Puffs.
1.Arrange 2 boiled egg halves on each serving plate, yolk side up.
2.Spoon the seasoned yogurt generously over the eggs.
3.Scatter chopped onion, tomato, and green chili on top.
4.Drizzle tamarind chutney and green chutney in thin streams.
5.Sprinkle a generous handful of sev over everything for crunch.
6.Finish with fresh coriander, mint leaves, a pinch of extra chaat masala, and a few drops of lemon juice.
TIPAssemble just before serving so the sev stays crisp and the yogurt doesn't turn watery.
serve
Serve the Jungli Maas Puffs immediately.
Hand each plate to your guests with a small spoon so they can scoop up all the layers—tangy yogurt, soft egg, crisp sev, and bright chutneys—in one bite.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Boil eggs for exactly 8 minutes for a firm yolk that doesn't crumble when cut.
2
Use thick, hung yogurt to prevent the base from turning watery when mixed with spices.
3
Add a pinch of sugar to the yogurt base to balance the tanginess and spice.
4
Toss the chopped onions in a little lemon juice to tame their sharpness.
5
Assemble chaat just before serving so the sev stays crunchy and the yogurt base remains thick.
6
For a smoky twist, char the boiled egg halves briefly on a tawa before assembling.

RECIPE VARIATIONS