• Recipes

A South-Asian savoury snack of boiled potatoes, chick-peas, hard-cooked egg topped with tamarind chutney, chaat masala and crunchy Sev (fried chick-pea noodles).

  • Serves: 4
  • Prep Time: 15 min
  • Cook Time: 5 min
Nutrition Facts
1 ¼ tsp. (1.25 ml) 1 tbsp. (15 ml) 1 cup (250 ml) ½ tsp. (2.5 ml) ¼ tsp. (1.25 ml) 1 tsp. (5 ml) 1 tsp. (5 ml) ½ tsp. (2.5 ml) ¼ tsp. (1.25 ml) ¼ tsp. (1.25 ml) 4 ¼ cup (60 ml) ¼ cup (60 ml) ½ cup (125 ml)
large potato, peeled and cubed salt (for boiling potatoes) oil chick-peas, cooked garlic paste ginger paste coriander powder chaat masala, plus extra to garnish cumin powder chili powder salt, or to taste hard-cooked eggs, peeled, finely chopped cilantro, finely chopped, to garnish red onion, to garnish sev, to garnish
Tangy-sweet tamarind chutney:
½ cup (125 ml) 1 tbsp. (15 ml) ½ tsp. (2.5 ml) ½ tsp. (2.5 ml) ¼ tsp. (1.25 ml)
raisins, soaked in ½ cup of hot water tamarind paste salt (or to taste) garam masala chili powder
Step 1
Tangy-sweet tamarind chutney: Place all ingredients in a blender or food processor and blend until smooth. Set aside.

Step 2
In a small pot, boil cubed potato with ¼ tsp. of salt for 10 minutes or until cooked. Drain water. Set aside.

Step 3
In a medium pan, heat oil on medium-high. Mix boiled potato and chick-peas together.

Step 4
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-cooked eggs.

Step 5
Each serving can be placed in individual bowls. To serve, place egg, potato and chick-pea 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.


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