Egg Bread Pakora with Tamarind Chutney

Instructions

1. 1

   Prepare the Eggs

   • Place 4 large eggs in a saucepan and cover them with cold water by about an inch.
   • Bring the water to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10-12 minutes.
   • Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process.
   • Once cool, peel the eggs and slice them into 1/4-inch thick rounds. Set aside.
2. 2

   Make the Batter

   • In a large mixing bowl, combine the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
   • Whisk the dry ingredients together to ensure they are evenly distributed.
   • Gradually pour in the water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
   • Stir in the finely chopped coriander leaves. Let the batter rest for 5-10 minutes.
3. 3

   Assemble the Pakoras

   • Take a slice of bread and place 2-3 slices of boiled egg in the center.
   • Cover with another slice of bread to form a sandwich. Press down gently but firmly.
   • Using a sharp knife, cut the sandwich diagonally into two triangles. Repeat this process for the remaining bread and egg slices to make 8 triangles in total.
4. 4

   Fry the Pakoras

   • Heat the vegetable oil in a kadai or deep pan over medium-high heat. The oil should be around 175-180°C (350°F).
   • To test if the oil is ready, drop a small amount of batter into it. If it sizzles and rises to the surface quickly without changing color too fast, the oil is at the right temperature.
   • Carefully take one bread triangle and dip it into the batter, ensuring it is fully coated on all sides. Let any excess batter drip off.
   • Gently slide the coated triangle into the hot oil. Fry in batches of 2-3 to avoid overcrowding the pan.
   • Fry for about 2-3 minutes per side, flipping once, until the pakoras are a deep golden brown and crispy.
   • Remove the fried pakoras with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Sprinkle the hot pakoras with chaat masala for an extra tangy flavor.
   • Serve immediately with green chutney, tamarind chutney, or tomato ketchup alongside a hot cup of chai.