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A wonderfully fresh, flavourful, and filling chaat made with tomato and onions tossed with puffed rice, topped with spiced eggs, tamarind chutney, and crunchy sev. Serve it with halved eggs as a snack, or use whole eggs to make a perfect lunch or small meal.
Tamarind (Imli) Chutney – you can substitute any other sweet-and-sour chutney here if you like. Homemade or store-bought chutneys are both fine.
Chaat Masala – this spice blend can generally be found at well-stocked Indian grocery stores. Ikey ingredient is kala namak (black salt), which contributes a distinctively pungent ‘egg-y’ odour. If you can’t find chaat masala, you can make your own blend fairly easily. I make a modified version of this recipe from Serious Eats. Feel free to adapt it to your liking.
Sev – These crunchy gram flour (chickpea) noodles are easily found at most Indian/South Asian grocery stores. Look for them in the snack section, rather than with the noodles. If you can’t find sev, you can substitute a crunchy dried noodle (e.g. instant ramen or fried rice vermicelli). Sev isn’t the healthiest stuff in the world, so you can also omit it, or swap in something else textural like nuts.
Salt – Chaat masala already contains quite a bit of salt, so you don’t want to add too much extra salt without doing a bit of a taste-test first.
Egg Timing – If making this as a snack, I like to cook the eggs until they’re just set, but not chalky. They’ll fry more in the pan, so there’s no sense in overdoing them at this stage. If you like a somewhat runny yolk (which I do), the shorter cook time and and the meal-style serving is great, as it allows you to cut open the fried eggs at the table and let the yolk run into the veggie base. Note that the cook times here are for medium eggs – large or jumbo eggs will need to cook longer.