Chaat masala fried eggs

Chaat masala fried eggs
  • Serves: 2
  • Prep: 20 mins
  • Cook: 15 mins


  • 1 large potato, peeled, cut into 1.5cm cubes and boiled until tender
  • Sunflower oil – enough to fill a small saucepan to 1cm plus 3 tbsp
  • 30g easy cook rice
  • ½ 400g can chickpeas, drained
  • 50g peanuts, toasted and roughly chopped
  • 2 tsp garam masala or chaat masala spice
  • ½ small red onion, diced
  • 1 tbsp tamarind and date chutney or spicy mango chutney, plus 2 tbsp to serve
  • Large mild green chilli, sliced
  • 3 tbsp mint, chopped
  • 2 tbsp coriander, chopped
  • 4 large British Lion eggs
  • 30g butter
  • 4 tbsp soured cream mixed with the juice of 1/2 lime


  1. Heat 1 tbsp sunflower oil in a frying pan, add potato and cook for 5-6 minutes until deep golden and crispy all over.
  2. Pour sunflower oil into a small deep saucepan to a depth of 1cm and heat until very hot. Drop in half the rice and wait a few seconds until puffed up. Use a metal slotted spoon to transfer to a plate lined with kitchen paper. Repeat with remaining rice.
  3. Mix together remaining ingredients except eggs, butter and soured cream and leave to one side.
  4. Heat 2 tbsp sunflower oil in a large frying pan over a high heat, add the eggs and fry until the whites are almost set. Add butter and baste for a few seconds to finish.
  5. Plate the eggs. Just before serving, mix the puffed rice and potato into the salad mix and scatter over the eggs.
  6. Serve topped with soured cream and chutney.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
475 40.9g 18.3g 28.5g 10.8g 1.5g

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3.4 / 5 rating (26 votes)

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