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A delightful Rajasthani street food twist on classic egg chaat. Hard-boiled eggs are tossed with tangy chutneys, crisp onions, and a special blend of Marwari spices for a quick and flavorful snack.
For 4 servings
Boil the Eggs: Place the eggs in a single layer in a saucepan and cover with cold water by at least 1 inch. Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 12-14 minutes for perfect hard-boiled yolks.
Cool and Prepare the Eggs: While the eggs are standing, prepare an ice bath. After 12-14 minutes, use a slotted spoon to transfer the eggs to the ice bath. Let them cool for 5-10 minutes. This stops the cooking and makes them easier to peel. Once cooled, peel the eggs and chop them into bite-sized quarters or sixths.
Prepare the Chaat Base: In a large mixing bowl, combine the finely chopped onion, deseeded tomato, and green chilies. Add all the dry spices: red chili powder, chaat masala, roasted cumin powder, amchur powder, kala namak, hing, and salt. Mix well to combine.
Assemble the Chaat: Add the chopped boiled eggs to the bowl with the onion-spice mixture. Drizzle the tamarind chutney, green chutney, and fresh lemon juice over the top. Gently toss everything together until the eggs are evenly coated with the chutneys and spices. Be careful not to break the eggs too much.
Garnish and Serve: Immediately divide the chaat among four serving bowls. Garnish generously with a layer of fine sev and a sprinkle of fresh chopped coriander leaves. Serve right away to enjoy the crunchy texture of the sev and the freshness of the ingredients.
A delightful Rajasthani street food twist on classic egg chaat. Hard-boiled eggs are tossed with tangy chutneys, crisp onions, and a special blend of Marwari spices for a quick and flavorful snack.
This rajasthani recipe takes 25 minutes to prepare and yields 4 servings. At 235.84 calories per serving with 14.35g of protein, it's a beginner-friendly recipe perfect for snack or brunch or appetizer.
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Mix in 1/2 cup of boiled chickpeas or sprouted moong dal for extra protein and a different texture.
Garnish with a handful of pomegranate arils for a burst of sweetness and color that complements the savory flavors.
Add one medium-sized boiled and cubed potato along with the eggs for a more filling chaat.
Whisk 2-3 tablespoons of plain yogurt (curd) and drizzle it over the chaat before adding the sev for a creamy texture.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and maintaining healthy skin and hair.
This dish is packed with nutrients. Eggs provide Vitamin D, B12, and selenium, while the fresh onions, tomatoes, and lemon juice offer a good dose of Vitamin C and antioxidants.
Eggs are a leading source of choline, an essential nutrient that plays a vital role in brain development, memory, and mood regulation.
One serving of Marwari Boiled Egg Chaat contains approximately 280-320 calories, primarily from the eggs, chutneys, and sev. The exact count can vary based on the specific chutneys and amount of sev used.
Yes, it can be a healthy snack. It's an excellent source of high-quality protein from eggs. To make it healthier, you can use homemade chutneys to control sugar and sodium, and use a moderate amount of sev.
It is highly recommended to assemble the chaat just before serving to ensure the best texture. However, you can boil the eggs, chop the vegetables, and prepare the chutneys ahead of time and store them separately in the refrigerator.
The Marwari or Rajasthani influence comes from the specific spice blend, particularly the prominent use of hing (asafoetida) and amchur (dry mango powder), which gives it a uniquely pungent and tangy flavor profile characteristic of the region's cuisine.
To make it less spicy, you can reduce or omit the green chilies and red chili powder. To make it spicier, you can increase the amount of green chilies or use a spicier variety of red chili powder.
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