Recipes

Egg Chaat

A South Asian savoury snack of potatoes, chickpeas, and hard boiled egg topped with tamarind chutney, chaat masala and crunchy Sev (fried chickpea noodles).

Serves:
4
Prep Time:
15 min
Cook Time:
10 min

Ingredients

  • 1 large potato, peeled and cubed
  • ¼ tsp ( 1.25 mL ) salt (for boiling potatoes)
  • 1 tbsp ( 15 mL ) oil
  • 1 cup ( 250 mL ) chickpeas, cooked
  • ½ tsp ( 2.5 mL ) garlic paste
  • ¼ tsp ( 1.25 mL ) ginger paste
  • 1 tsp ( 5 mL ) ground coriander
  • 1 tsp ( 5 mL ) chaat masala, plus extra to garnish
  • ½ tsp ( 2.5 mL ) ground cumin
  • ¼ tsp ( 1.25 mL ) chili powder
  • ¼ tsp ( 1.25 mL ) salt, or to taste
  • 4 hard boiled eggs, peeled, finely chopped
  • ¼ cup ( 60 mL ) cilantro, finely chopped, to garnish
  • ¼ cup ( 60 mL ) red onion, to garnish
  • ½ cup ( 125 mL ) sev, to garnish

Tangy-sweet tamarind chutney

  • ½ cup ( 125 mL ) raisins, soaked in ½ cup of hot water
  • 1 tbsp ( 15 mL ) tamarind paste
  • ½ tsp ( 2.5 mL ) salt (or to taste)
  • ½ tsp ( 2.5 mL ) garam masala
  • ¼ tsp ( 1.25 mL ) chili powder

Instructions

Tangy-sweet tamarind chutney

  1. Place all ingredients in a blender or food processor and blend until smooth. Set aside.

Egg Chaat

  1. In a small pot, boil cubed potato with ¼ tsp of salt for 10 minutes or until cooked. Drain water. Set aside.

  2. In a medium pan, heat oil on medium-high. Add potato and chickpeas together.

  3. Add garlic paste and ginger paste. Mix in coriander, chaat masala, cumin, chili and salt to taste. Set aside to cool for 10 minutes. Fold in chopped hard boiled eggs.

  4. Each serving can be placed in individual bowls. To serve, place egg, potato and chickpea mixture in a small bowl. Drizzle on tangy-sweet tamarind chutney and garnish with a pinch of chaat masala, cilantro, red onion and a generous amount of crunchy sev.

Notes

Chaat masala is a tangy South Asian spice blend used in Indian snacks and is available at Indian grocery stores.