Dimer Pakora

1. 1
   boil · ~12 min

   Boil the eggs.

   Place the eggs in a saucepan with enough water to cover them. Add the pinch of salt, bring to a boil, then cook until hard-boiled. Cool, peel, and cut each egg in half lengthwise.

   TIPCooling the eggs before peeling helps keep the whites smooth and neat.
2. 2
   mix · ~7 min

   Make the pakora batter.

   1.Add chickpea flour and rice flour to a bowl.

   2.Mix in red chili powder, turmeric powder, cumin powder, garam masala, and salt.

   3.Pour in water little by little and whisk to a thick, smooth batter with no lumps.

   4.Let the batter stand for 5 minutes so the flour hydrates.

   TIPThe batter should coat the back of a spoon; if too thin, it will slide off the eggs.
3. 3
   fry · ~5 min

   Heat the oil and coat the eggs.

   Heat the oil for deep frying in a kadai over medium heat. Dip each egg half into the batter so the cut side and outside are fully coated.

   TIPUse medium heat so the batter cooks through and turns crisp without browning too fast.
4. 4
   fry · ~8 min

   Fry the pakoras until golden.

   1.Slide the coated egg halves gently into the hot oil in batches.

   2.Fry until puffed, crisp, and golden on all sides, turning once or twice.

   3.Lift out with a slotted spoon and let excess oil drip back into the kadai.

   4.Repeat with the remaining coated eggs.
5. 5
   serve

   Serve the dimer pakora hot.

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