Egg Bread Pakora
Crispy, golden-fried fritters made by sandwiching a slice of boiled egg between bread, dipping it in a savory chickpea flour batter. A popular and satisfying North Indian street food snack, perfect with a cup of tea.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Eggs
- b.Place 4 large eggs in a saucepan and cover them with cold water by about an 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 sit for 10-12 minutes.
- d.Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process.
- e.Once cool, peel the eggs and slice them into 1/4-inch thick rounds. Set aside.
- 2
Step 2
- a.Make the Batter
- b.In a large mixing bowl, combine the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
- c.Whisk the dry ingredients together to ensure they are evenly distributed.
- d.Gradually pour in the water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
- e.Stir in the finely chopped coriander leaves. Let the batter rest for 5-10 minutes.
- 3
Step 3
- a.Assemble the Pakoras
- b.Take a slice of bread and place 2-3 slices of boiled egg in the center.
- c.Cover with another slice of bread to form a sandwich. Press down gently but firmly.
- d.Using a sharp knife, cut the sandwich diagonally into two triangles. Repeat this process for the remaining bread and egg slices to make 8 triangles in total.
- 4
Step 4
- a.Fry the Pakoras
- b.Heat the vegetable oil in a kadai or deep pan over medium-high heat. The oil should be around 175-180°C (350°F).
- c.To test if the oil is ready, drop a small amount of batter into it. If it sizzles and rises to the surface quickly without changing color too fast, the oil is at the right temperature.
- d.Carefully take one bread triangle and dip it into the batter, ensuring it is fully coated on all sides. Let any excess batter drip off.
- e.Gently slide the coated triangle into the hot oil. Fry in batches of 2-3 to avoid overcrowding the pan.
- f.Fry for about 2-3 minutes per side, flipping once, until the pakoras are a deep golden brown and crispy.
- g.Remove the fried pakoras with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 5
Step 5
- a.Serve
- b.Sprinkle the hot pakoras with chaat masala for an extra tangy flavor.
- c.Serve immediately with green chutney, tamarind chutney, or tomato ketchup alongside a hot cup of chai.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the batter has a thick, coating consistency. If it's too thin, it will absorb excess oil; if too thick, the coating will be doughy.
- 2Let the batter rest for at least 5-10 minutes. This helps in creating a smoother texture and crispier pakoras.
- 3Maintain a consistent medium-high heat for frying. Oil that is too hot will burn the outside before the inside is cooked, while oil that isn't hot enough will result in greasy pakoras.
- 4For an extra layer of flavor, spread a thin layer of green chutney or mint-coriander chutney on the bread slices before adding the egg.
- 5Do not overcrowd the pan. Frying in small batches ensures the oil temperature remains stable, leading to perfectly crispy results.
- 6Press the sandwich firmly before cutting and dipping to prevent it from falling apart in the oil.
Adapt it for your goals.
Stuffing Variation
Replace the boiled egg slices with a slice of paneer (Indian cottage cheese) or a spiced potato mash (like for samosas) for a vegetarian alternative.
Healthier MethodHealthier Method
For a lower-fat version, you can shallow-fry the pakoras in a pan with a few tablespoons of oil or cook them in an air fryer. Spray the coated bread with oil and air fry at 190°C (375°F) for 10-12 minutes, flipping halfway through, until golden and crisp.
Flavor AdditionFlavor Addition
Add 1 teaspoon of ginger-garlic paste and finely chopped green chilies to the batter for a spicier and more aromatic pakora.
Why this is on our healthy list.
Excellent Source of Protein
Both eggs and besan (chickpea flour) are rich in protein, which is essential for muscle building, tissue repair, and overall body function.
Provides Quick Energy
The carbohydrates from the bread provide a quick source of energy, making this a filling and satisfying snack to curb hunger pangs.
Rich in Nutrients
Eggs are a nutritional powerhouse, containing essential vitamins like B12, D, and A, as well as minerals like iron and selenium.
Frequently asked questions
One serving, which consists of two pieces of Egg Bread Pakora, contains approximately 380-420 calories. The exact number can vary based on the type of bread, the amount of oil absorbed during frying, and serving size.