Egg Onion Pakoda

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine the besan, rice flour, turmeric powder, red chili powder, ajwain, baking soda, and salt. Whisk the dry ingredients together to ensure they are evenly distributed.
   • Add the ginger garlic paste, finely chopped green chilies, and chopped coriander leaves to the dry mixture.
   • Gradually pour in water while continuously whisking to form a thick, smooth, and lump-free batter. The consistency should be similar to a thick pancake batter, able to coat the back of a spoon.
2. 2

   Combine Ingredients

   • Add the thinly sliced onions to the batter. Use your hands or a spoon to gently mix, ensuring all the onion slices are well-coated.
   • Let the batter rest for 5 minutes. This allows the flavors to meld and the besan to hydrate properly.
3. 3

   Heat Oil and Fry the Pakodas

   • Heat the vegetable oil in a deep pan or kadai over medium-high heat. The oil should be around 175°C (350°F). To test, drop a small bit of batter into the oil; if it sizzles and rises to the surface immediately, the oil is ready.
   • Take a quartered piece of boiled egg. Dip it into the batter, scooping up some of the onion mixture with it. Ensure the egg is fully encased in the onion batter.
   • Carefully slide the coated egg into the hot oil. Repeat with 3-4 more pieces, being careful not to overcrowd the pan.
   • Fry for about 4-5 minutes, turning them occasionally, until they are deep golden brown and crispy on all sides.
   • Once cooked, use a slotted spoon to remove the pakodas from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
4. 4

   Serve Hot

   • Repeat the frying process for the remaining batter and eggs.
   • Serve the Egg Onion Pakodas immediately while they are hot and crispy, accompanied by mint chutney, tamarind chutney, or tomato ketchup.