Stuffed Egg Pakora with Coriander Mint Chutney

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place 4 large eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
   • Drain the hot water and transfer the eggs to an ice bath or run under cold water until cool enough to handle.
   • Peel the eggs, slice them in half lengthwise, and gently scoop out the yolks into a small bowl, keeping the egg white halves intact.
2. 2

   Create the Spicy Yolk Stuffing

   • In the bowl with the egg yolks, use a fork to mash them into a fine crumble.
   • Add the finely chopped onion, green chili, coriander leaves, 0.5 tsp red chili powder, 0.25 tsp turmeric powder, garam masala, chaat masala, and 0.25 tsp salt.
   • Squeeze in the lemon juice and mix thoroughly until all ingredients are well combined into a cohesive mixture.
3. 3

   Stuff the Egg Whites

   • Take a small portion of the yolk mixture and carefully fill the cavities of the egg white halves.
   • Press the filling gently to pack it in. It's okay if the filling is slightly mounded over the top.
4. 4

   Prepare the Pakora Batter

   • In a medium mixing bowl, combine the besan, rice flour, ajwain, hing, the remaining 0.5 tsp red chili powder, 0.25 tsp turmeric powder, and 0.5 tsp salt.
   • Gradually pour in about 3/4 cup of water while whisking continuously to form a smooth, thick batter. The consistency should be like pancake batter, thick enough to coat the back of a spoon without being runny.
   • Let the batter rest for 10 minutes.
5. 5

   Fry the Pakoras

   • Heat the vegetable oil in a kadai or deep pan over medium heat until it reaches about 175°C (350°F). Test by dropping a small bit of batter; it should sizzle and rise to the top without browning too quickly.
   • Carefully dip one stuffed egg half into the batter, using a spoon to ensure it's fully and evenly coated.
   • Gently slide the battered egg into the hot oil. Fry in batches of 3-4 to avoid overcrowding the pan.
   • Fry for about 3-4 minutes, turning occasionally, until the pakoras are a deep golden brown and uniformly crispy.
6. 6

   Drain and Serve

   • Using a slotted spoon, remove the finished pakoras from the oil.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crispy with mint chutney, tamarind chutney, or tomato ketchup.