Egg Pakora with Kahwa

Instructions

1. 1

   Hard-boil and prepare the eggs

   • Place eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
   • Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes to cook through.
   • Carefully transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking and makes them easier to peel.
   • Peel the cooled eggs and slice them in half lengthwise. Gently pat them dry with a paper towel to help the batter stick.
2. 2

   Prepare the pakora batter

   • In a medium mixing bowl, whisk together the besan, rice flour, salt, turmeric powder, red chili powder, ajwain, and garam masala. Add the optional baking soda if using.
   • Stir in the ginger garlic paste and finely chopped coriander leaves.
   • Gradually add 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.
   • Let the batter rest for 5-10 minutes. This allows the besan to hydrate fully.
3. 3

   Fry the egg pakoras

   • Heat the vegetable oil in a deep pan or kadai over medium-high heat until it reaches about 180°C (350°F). To test, drop a small bit of batter into the oil; it should sizzle and rise to the surface quickly without browning too fast.
   • Carefully dip each egg half into the batter, ensuring it is fully and evenly coated. Let any excess batter drip off.
   • Gently slide the battered egg halves into the hot oil. Fry in batches of 3-4 to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for 2-3 minutes per side, turning occasionally, until they are deep golden brown and crispy.
   • Using a slotted spoon, remove the pakoras from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
4. 4

   Serve

   • Sprinkle the hot egg pakoras generously with chaat masala.
   • Serve immediately with mint-coriander chutney, tamarind chutney, or tomato ketchup for the best crispy texture.