Anda Pakudi

Instructions

1. 1

   Prepare the Eggs

   • Place 4 large eggs in a saucepan and cover with cold water by at least 1 inch.
   • Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
   • Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
   • Once cooled, peel the eggs and slice them in half lengthwise. Gently pat each half completely dry with a paper towel; this is crucial for the batter to adhere properly.
2. 2

   Make the Batter

   • In a medium mixing bowl, whisk together 1 cup besan, 2 tbsp rice flour, 1 tsp ginger-garlic paste, 1 tsp red chili powder, 0.5 tsp turmeric powder, 0.5 tsp garam masala, 0.5 tsp ajwain, 0.25 tsp hing, and 1 tsp salt.
   • Slowly pour in about 0.75 cup of water while whisking continuously to create a thick, smooth, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
   • Let the batter rest for 5 minutes. Just before you are ready to fry, stir in 0.25 tsp of baking soda.
3. 3

   Deep Fry the Pakudis

   • Heat 2 cups of vegetable oil in a kadai or deep pan over medium-high heat until it reaches 175-180°C (350-360°F). If you don't have a thermometer, drop a small bit of batter into the oil. It should sizzle and rise to the surface immediately without browning too quickly.
   • Carefully dip one egg half at a time into the batter, ensuring it is fully and evenly coated. Let any excess batter drip off.
   • Gently slide the coated egg half into the hot oil. Fry in batches of 3-4 to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for about 3-4 minutes, turning occasionally, until the pakudis are a deep golden brown and crispy on all sides.
4. 4

   Drain and Serve

   • Using a slotted spoon, remove the fried pakudis from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • While the pakudis are still hot, sprinkle them generously with 0.5 tsp of chaat masala.
   • Garnish with 2 tbsp of chopped coriander leaves and serve immediately with mint chutney, tamarind chutney, or tomato ketchup.