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Eggholic offers a wide variety of Indian street food that tastes just like the lahris (Street Cart) found back in India. Whether you are looking for eggs cooked in different forms with yummy gravies, a variety of sandwiches, flavorful rice, or chaat, we’ve got it! Just like the lahris (Street Cart) in India, our meals are cooked on the spot with fresh ingredients. Our unique blend of spices will take you straight to food heaven.
Address and Contact Information
Address: 6600 Baltimore National Pike B, Woodlawn, MD 21228
Phone: (443) 860-9392
Website: https://eggholic.com/
Menu Photos
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Reviews
Ehsan ansari
I ordered four items from this restaurant, and this ended up being one of the worst dining experiences I’ve ever had. We returned everything except the samosa chaat because the food was simply inedible. We didn’t even ask for a refund, and they didn’t offer one — that’s how bad the experience was.
The food quality was extremely poor. Even the basics were made terribly. The roti was not even properly made, and the French toast was so bad that my six-year-old could make a better one. The rest of the dishes tasted off and were nothing like what you would expect from a restaurant.
The customer service made the situation even worse. When I told the manager the food was bad, he just said “okay” and didn’t seem to care at all. I then asked to speak to the chef so I could explain what was wrong, and he responded by saying he has been making this food for two years — basically insisting nothing could be wrong even though I returned almost the entire order.
The restaurant was completely empty at 3 PM, which should have been a red flag. I wasted $49 and didn’t want to eat any of the food.
Save your money and avoid this place. There are far better restaurants that actually care about their food and customers.
… moreThe food quality was extremely poor. Even the basics were made terribly. The roti was not even properly made, and the French toast was so bad that my six-year-old could make a better one. The rest of the dishes tasted off and were nothing like what you would expect from a restaurant.
The customer service made the situation even worse. When I told the manager the food was bad, he just said “okay” and didn’t seem to care at all. I then asked to speak to the chef so I could explain what was wrong, and he responded by saying he has been making this food for two years — basically insisting nothing could be wrong even though I returned almost the entire order.
The restaurant was completely empty at 3 PM, which should have been a red flag. I wasted $49 and didn’t want to eat any of the food.
Save your money and avoid this place. There are far better restaurants that actually care about their food and customers.
Afroz Mohammad
Fuchka Recipe — A to Z Complete (Line by Line)
Ingredients:
1. Rice flour (or semolina mix): 1 cup
2. All-purpose flour: 2 tablespoons
3. Salt: 1 teaspoon
4. Warm water (for dough): About ¾ cup
5. Oil (for kneading/frying): As needed
6. Boiled potatoes (mashed): 4–5 medium
7. Dry spices — cumin powder, coriander powder: 1 teaspoon each
8. Red chili powder: ½ teaspoon (to taste)
9. Black salt: ½–1 teaspoon (to taste)
10. Soaked chickpeas (optional): ½ cup
11. Chopped onion: ½ cup (optional)
12. Chopped coriander leaves: 2 tablespoons
13. Lemon juice: 1 tablespoon (to taste)
14. Green papaya or raw mango pickle (optional, finely chopped)
15. Water (for spiced water): 1.5 liters
16. Mint leaves: 1 cup (for water)
17. Coriander leaves: ½ cup (for water)
18. Tamarind paste or pulp: 3–4 tablespoons
19. Roasted cumin or black cumin powder: 1 teaspoon
20. Green chili: 1–2 (optional)
21. Sugar: 1–2 teaspoons (to taste)
22. Ice cubes (for chilling): As needed
—
Making the Puri (Step by Step):
1. Mix rice flour and all-purpose flour in a bowl.
2. Add salt and mix well.
3. Gradually add warm water and knead into a firm but soft dough.
4. Cover the dough and let it rest for 20–30 minutes.
5. Divide the dough into small balls.
6. Roll each ball into thin round sheets (about 4–5 cm diameter).
7. Heat oil in a pan on medium flame.
8. Fry each puri until puffed and golden brown.
9. Remove and drain excess oil on paper towel.
10. Let them cool and store in an airtight container to stay crispy.
—
Potato Filling (Step by Step):
1. Mash the boiled potatoes.
2. Add cumin, coriander, and chili powder.
3. Add black salt and salt to taste.
4. Mix chopped onion and coriander leaves (optional).
5. Add soaked chickpeas if desired.
6. Add lemon juice for tanginess.
7. Optionally add ½ teaspoon chaat masala.
—
Tamarind-Mint Water (Step by Step):
1. Blend mint and coriander leaves with some water to make a paste.
2. Add tamarind paste, salt, sugar, and cumin powder.
3. Add green chili for a spicy kick (optional).
4. Strain the paste to remove fibe
5. Mix the strained paste with 1.5 liters of cold water.
6. Adjust salt, lemon juice, and sugar to taste.
7. Add ice cubes to chill before serving.
8. Refrigerate for better flavor.
—
Tamarind Chutney (Optional):
1. Mix tamarind paste, sugar, chopped green chili, salt, and cumin powder.
2. Add little water to thin the sauce.
3. Adjust sugar and tamarind for a perfect sweet-sour taste.
—
Assembling & Serving Fuchka:
1. Make a small hole at the top of each puri.
2. Stuff each with 1 spoon of potato filling.
3. Add chopped onion on top (optional).
4. Add a little tamarind chutney for sweet-sour flavor.
5. Dip into the spiced tamarind water and serve immediately.
6. Eat immediately for best crisp and taste.
—
Tips & Tricks:
1. Keep oil hot while frying to make puri crispy.
2. Don’t make dough too soft — it should be slightly firm.
3. Use black salt and green chili to make water more flavorful.
4. Keep puri and filling separate until serving.
5. Serve with extra lemon slices for added tang.
6. You can use lentils or chickpeas instead of potatoes for filling.
7. Store puris in paper bag — lasts 2 days if kept dry.
—
Serving Notes:
1. This recipe serves about 4–5 people.
2. Multiply ingredients to make for larger groups.
3. Serve with separate bowls of water, filling, and chutney for freshness.
… moreIngredients:
1. Rice flour (or semolina mix): 1 cup
2. All-purpose flour: 2 tablespoons
3. Salt: 1 teaspoon
4. Warm water (for dough): About ¾ cup
5. Oil (for kneading/frying): As needed
6. Boiled potatoes (mashed): 4–5 medium
7. Dry spices — cumin powder, coriander powder: 1 teaspoon each
8. Red chili powder: ½ teaspoon (to taste)
9. Black salt: ½–1 teaspoon (to taste)
10. Soaked chickpeas (optional): ½ cup
11. Chopped onion: ½ cup (optional)
12. Chopped coriander leaves: 2 tablespoons
13. Lemon juice: 1 tablespoon (to taste)
14. Green papaya or raw mango pickle (optional, finely chopped)
15. Water (for spiced water): 1.5 liters
16. Mint leaves: 1 cup (for water)
17. Coriander leaves: ½ cup (for water)
18. Tamarind paste or pulp: 3–4 tablespoons
19. Roasted cumin or black cumin powder: 1 teaspoon
20. Green chili: 1–2 (optional)
21. Sugar: 1–2 teaspoons (to taste)
22. Ice cubes (for chilling): As needed
—
Making the Puri (Step by Step):
1. Mix rice flour and all-purpose flour in a bowl.
2. Add salt and mix well.
3. Gradually add warm water and knead into a firm but soft dough.
4. Cover the dough and let it rest for 20–30 minutes.
5. Divide the dough into small balls.
6. Roll each ball into thin round sheets (about 4–5 cm diameter).
7. Heat oil in a pan on medium flame.
8. Fry each puri until puffed and golden brown.
9. Remove and drain excess oil on paper towel.
10. Let them cool and store in an airtight container to stay crispy.
—
Potato Filling (Step by Step):
1. Mash the boiled potatoes.
2. Add cumin, coriander, and chili powder.
3. Add black salt and salt to taste.
4. Mix chopped onion and coriander leaves (optional).
5. Add soaked chickpeas if desired.
6. Add lemon juice for tanginess.
7. Optionally add ½ teaspoon chaat masala.
—
Tamarind-Mint Water (Step by Step):
1. Blend mint and coriander leaves with some water to make a paste.
2. Add tamarind paste, salt, sugar, and cumin powder.
3. Add green chili for a spicy kick (optional).
4. Strain the paste to remove fibe
5. Mix the strained paste with 1.5 liters of cold water.
6. Adjust salt, lemon juice, and sugar to taste.
7. Add ice cubes to chill before serving.
8. Refrigerate for better flavor.
—
Tamarind Chutney (Optional):
1. Mix tamarind paste, sugar, chopped green chili, salt, and cumin powder.
2. Add little water to thin the sauce.
3. Adjust sugar and tamarind for a perfect sweet-sour taste.
—
Assembling & Serving Fuchka:
1. Make a small hole at the top of each puri.
2. Stuff each with 1 spoon of potato filling.
3. Add chopped onion on top (optional).
4. Add a little tamarind chutney for sweet-sour flavor.
5. Dip into the spiced tamarind water and serve immediately.
6. Eat immediately for best crisp and taste.
—
Tips & Tricks:
1. Keep oil hot while frying to make puri crispy.
2. Don’t make dough too soft — it should be slightly firm.
3. Use black salt and green chili to make water more flavorful.
4. Keep puri and filling separate until serving.
5. Serve with extra lemon slices for added tang.
6. You can use lentils or chickpeas instead of potatoes for filling.
7. Store puris in paper bag — lasts 2 days if kept dry.
—
Serving Notes:
1. This recipe serves about 4–5 people.
2. Multiply ingredients to make for larger groups.
3. Serve with separate bowls of water, filling, and chutney for freshness.
Prateek Aggarwal
I went with my wife while coming back to Maryland from Philadelphia. We were both excited looking at the menu and options available.
But I somehow did not like the staff behaviour (so much of attitude and no gratitude). The store is big enough but the ambience was bad as there was no crowd and owners (known people) were having their beer party in the restaurant openly.
Still it did not matter much and we ordered Chicken Masala wrap and Veg grilled sandwich. After 25 minutes the shef (he was very very sweet) came in and told us potatoes are not there for veg sandwich so we told him bring anything please it’s been 25 minutes. He prepared Paneer Sandwich and Chicken wrap.
The sandwich was mind-blowing. But the reason I gave 3 stars is because the Chicken wrap was immersed in oil badly (oily taste from not only chicken but the roll too). Maybe will try this shop sometime again.
… moreBut I somehow did not like the staff behaviour (so much of attitude and no gratitude). The store is big enough but the ambience was bad as there was no crowd and owners (known people) were having their beer party in the restaurant openly.
Still it did not matter much and we ordered Chicken Masala wrap and Veg grilled sandwich. After 25 minutes the shef (he was very very sweet) came in and told us potatoes are not there for veg sandwich so we told him bring anything please it’s been 25 minutes. He prepared Paneer Sandwich and Chicken wrap.
The sandwich was mind-blowing. But the reason I gave 3 stars is because the Chicken wrap was immersed in oil badly (oily taste from not only chicken but the roll too). Maybe will try this shop sometime again.
jason molidor
Food we got was really good. Staff was nice but the menu was animated and moved too fast. No big deal with that though. I honestly would recommend some of the street food you don’t see on menus other places. My only real complaint was the tables weren’t clean. I know it says clean up after yourself but still you need to actually wipe down tables… food was really good though. We’ll be back for sure
… moregundu sunidhi
I had a very disappointing experience at this restaurant. The food was not good, especially the pulav, which lacked flavor and quality. On top of that, the chef was quite rude, which made the overall experience unpleasant. I would not recommend this place if you’re looking for good food and respectful service.
… moreDonte Wo
First time here, but I recommend this spot especially if you love Indian cuisine. Very fulfilling, the taste of the food was great, very balance and smooth. Also the atmosphere of this place is very welcoming, relaxing, and calm, very appealing to the eyes as well. Lastly the customer service here is great, with some nice prices that goes well with the potion of food they serve. Definitely coming back.
… moreKapeesh Varma
Ordered chicken masala sandwich yesterday and received this trash which isn’t even chicken. The filling tasted like some spicy coconut powder. Never ordering again. This might be the reason why the restaurant is never busy. All of the recent reviews are negative. Maybe it’s time for the owners/staff to actually put some effort into their food and service
… moreAloo Gobinder
I am very shocked at the reviews. The food is not good, period.
I have some pictures to share and I have a question for the owner and the chef, why is there no chicken in the chicken masala sandwich? Its more like Chicken flavored sandwich. Are u charging me for the chicken or the thick slice of the unnecessary texas toast in the middle? What a dissapointment. The picture you have are so deceiving.
How can you go wrong with scrambled egg? Just crack 2-3 eggs in butter, pinch of salt and scramble till its fluffy. You made an omlettee with no salt or butter and broke into pieces. Why? I wont even bother asking questions on the pani puri and the flavorless pani puri water. No wonder the place is empty, do better. This is not indian street food.
Also please hire staff who at least smile when a customer walks in.
… moreI have some pictures to share and I have a question for the owner and the chef, why is there no chicken in the chicken masala sandwich? Its more like Chicken flavored sandwich. Are u charging me for the chicken or the thick slice of the unnecessary texas toast in the middle? What a dissapointment. The picture you have are so deceiving.
How can you go wrong with scrambled egg? Just crack 2-3 eggs in butter, pinch of salt and scramble till its fluffy. You made an omlettee with no salt or butter and broke into pieces. Why? I wont even bother asking questions on the pani puri and the flavorless pani puri water. No wonder the place is empty, do better. This is not indian street food.
Also please hire staff who at least smile when a customer walks in.
Doa Al
I can’t rave about this place enough. Came here with a friend and ordered the mash potato sandwich, chicken masala sandwich, pani puri and mango lassi. The gentlemen did add 2 bottles of water for their lunch special. The food was absolutely amazing to the last detail. Everything tasted amazing and I’ll definitely be back to try their other options. The restaurant was beautifully decorated and super clean. Restrooms were well maintenanced! Keep up the great work.
… moreSrirama Murthy
I am an Eggetarian, it is a perfect place for people who like egg and Vegetarian.
Masala Papad should little bigger is what we felt.
We tried 2 kinds of mango flavor juices, they are NOT good. We don’t feel the flavor at all. One is mango smoothie, no mango flavor, just felt like blended ice with bit of mango flavor. Other one is just like sugar water with bit of flavor.
Lava Paneer pulov is awesome
Egg curry is extraordinary
Had to order additional chapati; they are good too.
Overall everything we tried was good except Juices/Smoothies.
We will visit again for sure…
… moreMasala Papad should little bigger is what we felt.
We tried 2 kinds of mango flavor juices, they are NOT good. We don’t feel the flavor at all. One is mango smoothie, no mango flavor, just felt like blended ice with bit of mango flavor. Other one is just like sugar water with bit of flavor.
Lava Paneer pulov is awesome
Egg curry is extraordinary
Had to order additional chapati; they are good too.
Overall everything we tried was good except Juices/Smoothies.
We will visit again for sure…