Lahori Anda Chargha Style
PakistaniPakistani RecipesDesi eggsMedium
Eggs marinated in Lahori chargha spices — yoghurt, red chilli, garam masala and lemon — then shallow-fried until crisp outside and soft inside.
Prep time20 min
Cook time25 min
Total time45 min
Servings3
Ingredients
- 6 eggs, boiled and peeled
- 1/2 cup yoghurt
- 1 tbsp lemon juice
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1/2 tsp haldi (turmeric)
- 1/2 tsp salt
- 1 tbsp ginger-garlic paste
- 3 tbsp oil
- Fresh coriander for garnish
Method
- Mix yoghurt, lemon juice, chilli powder, garam masala, haldi, salt and ginger-garlic paste into a marinade.
- Score the boiled eggs lightly and coat them in the marinade; rest for 15 minutes.
- Heat oil in a pan and shallow-fry the eggs on medium heat, turning gently.
- Cook until the coating is crisp and golden on all sides.
- Garnish with coriander and serve hot with naan and salad.
Nutrition — estimated per serving
Calories (estimate)350 kcal
Protein (estimate)14 g
Fat (estimate)20 g
Carbs (estimate)10 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: boil eggs fully (10 minutes) and fry until the coating is crisp. Allergen: egg, milk. Substitute: add a pinch of chaat masala at the end for extra tang. Nutrition figures are estimates only, based on standard per-egg values.