Egg Chaat
Serves
4
Prep Time
15 min
Cook Time
10 min
Print RecipeIngredients
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
- Step 1
Place all ingredients in a blender or food processor and blend until smooth. Set aside.
Egg Chaat
- Step 1
In a small pot, boil cubed potato with 1/4 tsp of salt for 10 minutes or until cooked. Drain water. Set aside.
- Step 2
In a medium pan, heat oil on medium-high. Add potato and chickpeas together.
- Step 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.
- Step 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.
Tips
Chaat masala is a tangy South Asian spice blend used in Indian snacks and is available at Indian grocery stores.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 460 |
| Fat | 19 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 57 g |
| Fibre | 9 g |
| Sugars | 18 g |
| Protein | 17 g |
| Sodium | 648 mg |
