Dimer Pakora
Crispy, golden fritters with a surprise inside! These popular Bengali snacks feature hard-boiled eggs coated in a spicy chickpea flour batter and fried to perfection. An irresistible treat for a rainy day.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Boil and Prepare the Eggs
- b.Place the eggs in a saucepan and cover with cold water by at least one inch.
- c.Bring the water to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let the eggs stand in the hot water for 10-12 minutes.
- d.Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
- e.Once cooled, peel the eggs and carefully slice them in half lengthwise. Pat them dry with a paper towel and set aside.
- 2
Step 2
- a.Prepare the Batter
- b.In a medium mixing bowl, whisk together the besan, rice flour, turmeric powder, red chili powder, cumin powder, garam masala, ajwain, salt, and baking soda.
- c.Add the ginger-garlic paste and finely chopped coriander leaves.
- d.Gradually pour in 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 without being runny.
- e.Let the batter rest for 10-15 minutes. This helps the besan to hydrate and results in a crispier pakora.
- 3
Step 3
- a.Fry the Pakoras
- b.Heat the oil in a kadai or deep pan over medium-high heat until it reaches about 350°F (175°C). To test without a thermometer, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately without browning too quickly.
- c.Gently take one egg half, dip it into the batter, ensuring it is completely and evenly coated.
- d.Carefully slide the battered egg half into the hot oil. Fry in small batches of 3-4 to avoid overcrowding the pan and lowering the oil temperature.
- e.Fry for about 3-4 minutes, turning occasionally, until the pakoras are a deep golden brown and crispy on all sides.
- 4
Step 4
- a.Drain and Serve
- b.Using a slotted spoon, remove the fried pakoras from the oil, allowing excess oil to drip back into the pan.
- c.Place them on a wire rack or a plate lined with paper towels to absorb any remaining oil.
- d.While still hot, sprinkle a pinch of chaat masala over the pakoras for an extra tangy flavor.
- e.Serve immediately with Bengali kasundi (mustard sauce), mint chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the batter is not too thin, or it won't coat the eggs properly. If it's too thick, add a teaspoon of water at a time to adjust.
- 2Adding rice flour is the secret to an extra crispy coating that stays crunchy for longer.
- 3Fry on medium-high heat. If the oil is too hot, the outside will burn before the inside is cooked. If it's too cool, the pakoras will absorb excess oil and become greasy.
- 4Pat the boiled egg halves dry with a paper towel before dipping them in the batter. This helps the batter adhere much better.
- 5For extra flavor, lightly season the egg halves with a pinch of salt and black pepper before dipping them into the batter.
Adapt it for your goals.
Spicy Filling
Before dipping in batter, press a thin layer of a spicy mashed potato mixture (like that used for Aloo Bonda) onto the flat side of the egg half.
Herbaceous BatterHerbaceous Batter
Add 1 tablespoon of finely chopped mint leaves or 1 teaspoon of kasuri methi (dried fenugreek leaves) to the batter for a different flavor profile.
Whole Egg PakoraWhole Egg Pakora
Use whole, peeled hard-boiled eggs instead of halves. Ensure they are well-coated and fry for a minute longer to heat through.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Rich in Key Nutrients
Eggs are packed with essential vitamins and minerals, including Vitamin D for bone health, Vitamin B12 for nerve function, and choline, which is crucial for brain development and health.
Frequently asked questions
The key to a crispy coating is threefold: use a combination of besan and rice flour, ensure your batter is thick enough to coat the egg without dripping off, and fry in oil that is at the correct temperature (around 350°F or 175°C).