Sindhi Anda Papad Chaat
PakistaniPakistani RecipesDesi eggsEasy
Sindhi-style papad chaat topped with chopped boiled egg, onion, tomato and chutneys — a quick, crunchy snack or light lunch.
Prep time15 min
Cook time10 min
Total time25 min
Servings4
Ingredients
- 4 large papads, roasted or fried
- 3 boiled eggs, chopped
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 2 green chillies, chopped
- 2 tbsp green chutney
- 2 tbsp tamarind chutney
- 1 tsp chaat masala
- 1 tsp lemon juice
- Fresh coriander, chopped
- Sev or crushed namkeen for topping (optional)
Method
- Roast the papads over a flame or fry until crisp; place on serving plates.
- Mix the chopped eggs, onion, tomato and green chillies in a bowl.
- Add chaat masala and lemon juice and mix gently.
- Spoon the egg mixture over each papad.
- Drizzle green chutney and tamarind chutney on top.
- Sprinkle sev or crushed namkeen if using.
- Garnish with fresh coriander.
- Serve immediately so the papad stays crisp.
Nutrition — estimated per serving
Calories (estimate)220 kcal
Protein (estimate)10 g
Fat (estimate)11 g
Carbs (estimate)20 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: use freshly boiled eggs and serve the chaat immediately after assembling. Allergen: egg; papad may contain wheat or lentil flour — check the packet. Substitute roasted papad for fried to keep it lighter. Assemble just before serving or the papad turns soft. Nutrition values are estimates.