Crispy, golden fritters with a surprise inside! Hard-boiled eggs are dipped in a savory, spiced chickpea flour batter and deep-fried to perfection. A popular Indian street food snack, also known as Egg Pakora or Egg Bonda, that's perfect for rainy days.
Prep10 min
Cook15 min
Servings4
Serving size: 2 pieces
298cal
12gprotein
19gcarbs
20g
Ingredients
4 pcs Large Eggs
1 cup Besan (Also known as gram or chickpea flour)
2 tbsp Rice Flour (For extra crispiness)
1 tsp Ginger Garlic Paste
1 tsp Red Chili Powder (Adjust to your spice preference)
A vibrant and fresh green chutney made from coriander leaves, green chilies, and a hint of lemon. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, or sandwiches.
Crispy Koni Bor with tangy Dhania Chutney – a delightful, energy-giving snack that's pure comfort!
This assamese dish is perfect for snack. With 321.28 calories and 13.31g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 tsp Salt (Or to taste)
0.6 cup Water (Add gradually to get the right consistency)
2 cup Oil (For deep frying, such as vegetable or canola oil)
0.5 tsp Chaat Masala (For sprinkling, optional)
Instructions
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, immediately turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes to cook through.
Drain the hot water and transfer the eggs to an ice bath or run them under cold water to stop the cooking process and make peeling easier.
Carefully peel the eggs and slice them in half lengthwise. Gently pat them completely dry with a paper towel; this is crucial for the batter to stick.
2
Prepare the Batter
In a medium mixing bowl, combine the besan, rice flour, ginger-garlic paste, red chili powder, turmeric powder, ajwain, chopped coriander, baking soda, and salt.
Whisk the dry ingredients together to distribute them evenly.
Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to a thick pancake batter, able to coat the back of a spoon without being runny.
Let the batter rest for 5-10 minutes. This allows the flour to hydrate and results in a lighter, crispier coating.
3
Fry the Fritters
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. If it sizzles and rises to the surface quickly without browning too fast, the oil is ready.
Take one egg half and dip it fully into the batter, ensuring it is evenly coated on all sides. Let any excess batter drip off.
Carefully slide the battered egg 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 fritters are a deep golden brown and crispy all over.
4
Drain and Serve
Using a slotted spoon, remove the fried fritters from the oil, allowing the excess oil to drip back into the pan.
Place the hot fritters on a wire rack or a plate lined with paper towels to drain any remaining oil.
If using, sprinkle a pinch of chaat masala over the hot fritters for an extra tangy flavor.
Serve immediately while hot and crispy with green chutney, tamarind chutney, or tomato ketchup.
24cal
1gprotein
4gcarbs
0gfat
Ingredients
100 g Coriander Leaves (one large bunch, with tender stems)
3 pcs Green Chili (adjust to your spice preference)
1 inch Ginger (peeled and roughly chopped)
3 cloves Garlic (peeled)
2 tbsp Roasted Gram Dal (also known as pottukadalai or dalia)
1 tsp Cumin Seeds
2 tbsp Lemon Juice (freshly squeezed)
0.75 tsp Salt (or to taste)
0.5 tsp Sugar (optional, to balance flavors)
3 tbsp Cold Water (as needed for grinding)
Instructions
1
Prepare the Coriander (3 minutes)
Thoroughly wash the coriander bunch under running water. For best results, soak it in a large bowl of water for a few minutes to allow any grit to settle at the bottom.
Drain the water and roughly chop the coriander leaves along with their tender stems, which are full of flavor.
2
Combine Ingredients in Blender (1 minute)
Place the chopped coriander, green chilies (stems removed), peeled ginger, garlic cloves, roasted gram dal, cumin seeds, salt, sugar (if using), and lemon juice into a high-speed blender or grinder jar.
3
Blend to a Smooth Paste (2 minutes)
Blend the ingredients on high speed, starting without any water. You may need to scrape down the sides of the jar once or twice.
Add 1 tablespoon of cold water at a time, only if necessary, to help the blades move and achieve a smooth, thick paste. Using cold water is crucial for preserving the chutney's vibrant green color.
4
Final Adjustments and Serving (1 minute)
Once smooth, taste the chutney and adjust the seasoning. Add more salt for savoriness, lemon juice for tang, or a small piece of green chili for more heat if desired. Blend for a few more seconds to incorporate.
