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–+ servings

egg chaat

Take some boiled eggs, onion, tomato and a few spices and you have anda chaat, another great street food from Delhi.
a serving of egg chaat
prepare: 5 minutes
cook: 10 minutes
total time: 15 minutes
difficulty: simple
yield: 4 servings
calories: 122 kcal
diet: gluten free
cuisine: delhi, Indian

equipment

  • small pot
  • small frypan

ingredients

  • 4 eggs - large, free range

for cooking

for serving

instructions

to cook the eggs

  • Using a pin, prick the rounded bottom of each egg. Place them in a small pot and add enough cold water to cover them.. Bring the water up to a simmer, then cook for six minutes. Remove from the heat, pour out the water, and cover eggs with cold water to stop the cooking process. You may need several changes of water to cool the eggs.
  • Once cooled, carefully peel the eggs, under gently running water and set them aside.

to cook

  • Heat a small frypan over medium heat. Add ghee and once hot enough add the onions and salt. Cook, stirring continuously for three minutes, or until the onions start getting golden edges, but are still firm.
  • Increase the heat, then add the tomatoes and green chillies. Cook for around two minutes stirring constantly, or until the tomatoes soften.
  • Add the boiled eggs and break them into large pieces with a spatula or spoon. Cook for two minutes to warm through.

to serve

  • Add the coriander leaves and lemon juice. Mix carefully, as you must not let the yolk turn to a paste.
  • Sprinkle over the chaat masala and serve.

notes

  • Do not overcook this dish. You want crunchy onions and slightly soft tomatoes. The eggs need to have the yolk set, but further.

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nutrition

Serving: 125 g | Calories: 122 kcal | Carbohydrates: 6 g | Protein: 6 g | Fat: 8 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.02 g | Cholesterol: 173 mg | Sodium: 399 mg | Potassium: 211 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 645 IU | Vitamin C: 15 mg | Vitamin D: 1 µg | Calcium: 42 mg | Iron: 1 mg