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Himalayan fried eggs

In a recipe, the concept is sometimes the genius. This is a simple recipe and its elegance lies in the surprise factor.

Chaat masala is a common spice blend found universally across North India that gathered its fame from street snacks. it is sprinkled liberally over the snacks and dishes today, for a tangy umami flavour. Chaat masala is a complex mix of traditional spices with dried mango powder being the sour agent, pepper and Kashmiri chilli powder as spice and black salt for the sulphur aftertaste. The origins of Chaat Masala are somewhat obscure. Generally, it's thought that the first chaat spice blend was invented in the 17th century. The Mughal emperor Shah Jahan's kitchen staff invented chaat masala. The story goes that the emperor fell ill and was instructed to consume only light foods. His royal kitchen staff developed chaat to meet that need Source:

Here it does its magic. The eggs that can be plain are brought alive by the spices. The surprise tart factor and the use of a common spice that is not usually associated with eggs is lovely. This is a beautiful combination and one that will surprise your guests.

This is a wonderful cookbook of traditional and modern cuisine from Pakistan. A beautiful cookbook, with gorgeous photographs, it is packed with lots of recipes. The author has kept to the traditional flavours and traditions. This is a wonderful cookbook and one for anyone who would like to enjoy this cuisine.

For more recipes from this cookbook, click here.


1 tablespoon ghee

2 eggs

1 teaspoon chaat masala

Salt, to taste

White pepper, to taste

Parathas, naan bread or white bread

Heat the ghee in a frying pan. Crack the eggs into the pan, cover with a lid and cook on low heat till the eggs have set to a consistency of your liking.

Slide the eggs off the pan onto a plate. Sprinkle with chaat masala, salt and pepper. Serve with heated bread of your choice immediately.

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