Anda Pakudi

1. 1
   boil · ~10 min

   Hard boil the eggs.

   Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes. Transfer to cold water, peel carefully, and set aside.

   TIPAdd a pinch of salt to the boiling water to make peeling easier.
2. 2
   mix · ~5 min

   Prepare the spiced potato mixture.

   1.In a mixing bowl, take the boiled and mashed potato.

   2.Add chopped onion, green chili, grated ginger, and coriander leaves.

   3.Season with salt, turmeric powder, red chili powder, roasted cumin powder, and chaat masala.

   4.Mix well until all ingredients are evenly combined.

   TIPTaste the mixture and adjust salt or green chili to your preference.
3. 3
   mix · ~2 min

   Make the gram flour batter.

   1.In a separate bowl, add besan, a pinch of salt, and a pinch of turmeric powder.

   2.Gradually add water while whisking to form a smooth, lump-free batter.

   3.The batter should be thick enough to coat the back of a spoon but still flow slowly.

   TIPA slightly thick batter ensures the crust stays attached to the potato layer.
4. 4
   assemble · ~8 min

   Coat the boiled eggs with potato mixture.

   1.Divide the potato mixture into 4 equal portions.

   2.Take one portion and flatten it on your palm.

   3.Place a whole boiled egg in the center and gently wrap the potato mixture around it.

   4.Shape into a smooth, oval ball ensuring the egg is completely sealed inside.

   5.Repeat with remaining eggs and potato mixture.

   TIPWet your palms with a little water to prevent the potato mixture from sticking.
5. 5
   fry · ~14 min

   Coat with batter and breadcrumbs, then deep fry.

   1.Heat oil in a kadai over medium heat. Test by dropping a small amount of batter; it should sizzle and rise immediately.

   2.Dip each potato-coated egg into the besan batter, letting the excess drip off.

   3.Roll immediately in breadcrumbs for an extra crispy outer layer.

   4.Gently slide into the hot oil and fry 2 at a time.

   5.Fry for 5-7 minutes, turning occasionally, until deep golden brown and crispy all over.

   6.Remove with a slotted spoon and drain on paper towels.

   TIPMaintain medium heat — too hot and the outside burns before the inside heats through; too low and the pakudi absorbs excess oil.
6. 6
   garnish · ~1 min

   Cut and serve the Anda Pakudi.

   Let the fried pakudi rest for 1 minute, then slice each in half lengthwise to reveal the egg inside. Sprinkle a pinch of chaat masala on top, squeeze fresh lemon juice over it, and serve immediately with muri (puffed rice) or kasundi (Bengali mustard).

   TIPSlicing reveals the beautiful layers of crispy crust, spiced potato, and the whole egg.

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