Dimer Pakora with Masala Chai

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let the eggs stand in the hot water 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 carefully slice them in half lengthwise. Pat them dry with a paper towel and set aside.
2. 2

   Prepare the Batter

   • In a medium mixing bowl, whisk together the besan, rice flour, turmeric powder, red chili powder, cumin powder, garam masala, ajwain, salt, and baking soda.
   • Add the ginger-garlic paste and finely chopped coriander leaves.
   • Gradually pour in water while whisking continuously to form a smooth, thick, 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 10-15 minutes. This helps the besan to hydrate and results in a crispier pakora.
3. 3

   Fry the Pakoras

   • Heat the oil in a kadai or deep pan over medium-high heat until it reaches about 350°F (175°C). To test without a thermometer, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately without browning too quickly.
   • Gently take one egg half, dip it into the batter, ensuring it is completely and evenly coated.
   • Carefully slide the battered egg half into the hot oil. Fry in small batches of 3-4 to avoid overcrowding the pan and lowering the oil temperature.
   • Fry for about 3-4 minutes, turning occasionally, until the pakoras are a deep golden brown and crispy on all sides.
4. 4

   Drain and Serve

   • Using a slotted spoon, remove the fried pakoras from the oil, allowing excess oil to drip back into the pan.
   • Place them on a wire rack or a plate lined with paper towels to absorb any remaining oil.
   • While still hot, sprinkle a pinch of chaat masala over the pakoras for an extra tangy flavor.
   • Serve immediately with Bengali kasundi (mustard sauce), mint chutney, or tomato ketchup.