Step 1

Start by boiling 4 eggs until hard-boiled. I add the eggs to a medium-size saucepan and cover them with tap water. Keep the pan on heat and bring the water to a rolling boil and then simmer the heat. Cook on low heat for 9-10 minutes. Remove the pot from heat and let it rest for 5 minutes. Drain the hot water and fill fresh tap water in the pan to let the eggs cool down a bit. Now peel them and slice them into 5 mm slices.

Step 2

Arrange the sliced eggs on the serving plate. Sprinkle salt to taste and red chili powder over them.

Step 3

Top with chopped onion, green chili, and tomato. Drizzle green chutney on top.

Step 4

Sprinkle chaat masala and lime juice. Garnish with fresh coriander and fine sev and serve immediately.