Crispy, golden-fried fritters made by sandwiching a slice of boiled egg between bread, dipping it in a savory chickpea flour batter. A popular and satisfying North Indian street food snack, perfect with a cup of tea.
Prep20 min
Cook15 min
Servings4
Serving size: 2 pieces
448cal
17gprotein
47gcarbs
22g
Ingredients
4 pcs Large Eggs
8 slices White Bread (Or use brown bread)
1 cup Besan (Also known as gram flour)
2 tbsp Rice Flour (For extra crispiness)
0.5 tsp Ajwain (Carom seeds)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
A classic Indian condiment balancing sweet, sour, and tangy notes perfectly. Made from tamarind pulp, jaggery, and spices, this chutney is the soul of chaat and the perfect dip for samosas and pakoras.
Crispy, protein-packed egg bread pakoras with tangy chutney - a soul-satisfying snack!
This punjabi dish is perfect for snack. With 540.86 calories and 17.83g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 pinch
Baking Soda
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped)
0.75 cup Water (Add gradually to get the right consistency)
1 tsp Chaat Masala (For sprinkling after frying)
2 cup Vegetable Oil (For deep frying)
Instructions
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
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
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
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
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.
8
Serving size: 0.25 cup
92cal
0gprotein
24gcarbs
0gfat
Ingredients
100 g Tamarind (Seedless block is preferred)
125 g Jaggery (Grated or powdered for easy melting)
2 cup Water (Hot, for soaking)
1 tsp Roasted Cumin Powder
1 tsp Dry Ginger Powder
0.5 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Salt (Or to taste)
0.25 tsp Garam Masala
0.25 tsp Hing (Optional, for flavor and digestion)
Instructions
1
Soak the Tamarind
Place the block of seedless tamarind in a heatproof bowl.
Pour 2 cups of hot (not boiling) water over it.
Let it soak for at least 30 minutes, or until the tamarind has softened completely.
2
Extract the Tamarind Pulp
Once softened, use your hands or a sturdy spoon to mash the tamarind thoroughly in the water to release its pulp.
Position a fine-mesh sieve over a saucepan and pour the tamarind mixture through it.
Press the solids with the back of a spoon to extract as much thick pulp as possible. Discard the fibrous residue left in the sieve.
3
Dissolve the Jaggery
Place the saucepan with the tamarind extract on medium heat.
Add the grated or powdered jaggery. Stir continuously until the jaggery dissolves completely, which should take about 3-5 minutes.