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Crispy on the outside, soft on the inside! These egg fritters are made by dipping boiled eggs in a spiced chickpea flour batter and deep-frying to golden perfection. A perfect tea-time snack.
For 4 servings
Prepare the Eggs
Make the Batter
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Crispy on the outside, soft on the inside! These egg fritters are made by dipping boiled eggs in a spiced chickpea flour batter and deep-frying to golden perfection. A perfect tea-time snack.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 300.06 calories per serving with 12.09g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Deep Fry the Pakudis
Drain and Serve
For a lower-fat option, spray the battered eggs with oil and cook them in an air fryer at 190°C (375°F) for 10-12 minutes, flipping halfway through, until golden and crisp.
After boiling, carefully scoop out the yolks. Mash them with finely chopped onions, green chilies, coriander, and a pinch of chaat masala. Stuff this mixture back into the egg whites before dipping in batter and frying.
Add 1 tablespoon of finely chopped mint leaves (pudina) or 1 teaspoon of dried fenugreek leaves (kasuri methi) to the batter for an extra layer of flavor.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) in the batter is traditional in Indian cooking to help prevent indigestion and bloating often associated with fried foods.
Besan (chickpea flour) is a good source of complex carbohydrates and fiber, which provides a more sustained release of energy compared to refined flours.
One serving of Anda Pakudi (2 pieces) contains approximately 310-330 calories, primarily from the eggs, besan, and the oil absorbed during deep-frying.
Anda Pakudi is a deep-fried snack, making it high in fat and calories, so it should be enjoyed in moderation as an occasional treat. However, it is a good source of protein from the eggs and complex carbs from the besan.
This usually happens for two reasons: the batter is too thin, or the surface of the boiled eggs was wet. Ensure your batter is thick enough to coat a spoon, and always pat the egg halves completely dry with a paper towel before dipping.
Yes, you can. Prepare the battered eggs as directed, place them in a single layer in the air fryer basket, and spray them lightly with oil. Air fry at 190°C (375°F) for 10-12 minutes, flipping halfway, until golden. The texture will be less greasy but might not be as uniformly crispy as the deep-fried version.
You can prepare the batter (without the baking soda) a few hours in advance and store it in the refrigerator. When you are ready to fry, give it a good whisk and then stir in the baking soda just before dipping the eggs.
Anda Pakudi pairs wonderfully with classic Indian chutneys like mint-coriander chutney or sweet tamarind chutney. It also goes well with simple tomato ketchup and a hot cup of masala chai.