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Chatpata Egg Batwara

Spicy and tangy Eggs, Potatoes and Peas

Recipe by Shilpi Mukherjee of London, GB

This was an experimental North Indian Bengali fusion dish which I quickly put togther but which turned out to be great with the family, hence sharing the experience...

Ingredients non vegetarian 2 servings

    • 2 tsp Pani Puri Masala or Chatpata masala
    • 1 tsp Tawa fry masala (or simply dry roast 1 tsp garam masala in a wok for 5 min to help speed up the cooking)
    • 1 tsp Paprika powder or 'deghi mirch' powder
    • 1 tsp Turmeric powder
    • 2 eggs for a couple, can add more to serve more
    • 2 medium size potatoes, again quantity can vary with spices to suit serving amount
    • 1 diced Onion
    • 1 clove of crushed garlic
    • 1 tsp ginger paste (or cut ginger)
    • 1 cup of Garden peas
    • 1 tbsp yogurt or dahi
    • 1/2 cup Coriander leaves
    • 2 tbsp Cooking oil
    • Salt to taste


    1. Hard boil the eggs
    2. Soft boil the potatoes and peas
    3. Cut the eggs and potatoes into small cubes about the size of a typical sugar cube
    4. Mix the crubled egg yolk
    5. Deep heat the oil in a pan
    6. Throw in the onion, garlic and ginger and fry until golden brown
    7. Throw in the potatoes, peas and eggs. Let the yolk powder mix and paste around the fry adding to the flavor
    8. Fry this mix for about 5 minutes
    9. Add the all the spices, masala and salt to taste 
    10. Fry this mix for a further 5 minutes
    11. Add the Yogurt
    12. Add a cup of water to continue cooking for around 10 mins but let the final dish be a little dry (like chaat masala) for the full chatpata flavour   (Note: total cooking time from fry to finish should not exceed 25 mins)
    13. Garnish with Coriander leaves and serve hot with roti, paratha, naan or even white rice

    Enjoy as a side dish or tea time snack!



    It is good and tasty but the egg yolk donot remain separate.

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