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Egg Pakora

Name: Egg Pakora
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: indian
Ingredients: 4 pcs egg (hard boiled and peeled); 1 cup chickpea flour; 2 tbsp rice flour; 1 pcs onion (small, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 2 tbsp coriander leaves (finely chopped); 1 pinch red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin seeds; 1 pinch asafoetida; 0.5 tsp salt; 0.75 cup water (for batter); 2 cup oil for deep frying

RATING

4.4/5(67)

TASTE SCORE

9/10

Crisp, golden egg pakoras with a spiced chickpea flour coating and soft boiled egg inside. This popular Indian snack is easy to make for tea time and tastes especially good with chutney or ketchup.

PREP

15m

COOK

20m

SERVES

1 PIECE

155 cal

SERVINGS

METHOD · 4 STEPS

boil · ~12 min
Boil and peel the eggs.
Boil the eggs until hard cooked, cool them in water, then peel and cut each egg in half lengthwise.
TIPCool eggs fully before peeling so the whites stay smooth and don't tear.
mix · ~5 min
Make the pakora batter.
1.Add chickpea flour and rice flour to a mixing bowl.
2.Add onion, green chili, ginger, coriander leaves, red chili powder, turmeric powder, coriander powder, cumin seeds, asafoetida, and salt.
3.Pour in water little by little and whisk to a thick, smooth batter that can coat the eggs.
TIPKeep the batter thick; a thin batter slips off the eggs and won't turn crisp.
fry · ~8 min
Coat the eggs and fry the pakoras.
1.Heat oil for deep frying over medium heat until a drop of batter rises steadily.
2.Dip each egg half in the batter and coat it well on all sides.
3.Slide the coated eggs gently into the hot oil in batches.
4.Fry until the coating is crisp and golden, turning once or twice for even color.
TIPDo not overcrowd the pan; frying in small batches keeps the oil temperature steady.
serve · ~1 min
Drain and serve hot.
Lift the pakoras out with a slotted spoon, drain briefly, and serve hot while the coating is still crisp.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the boiled egg halves completely dry before dipping, or the batter will slide off in the oil.
2
Let the batter rest for 5 to 10 minutes so the besan hydrates and coats the eggs more evenly.
3
If your chopped onion releases water, add a little extra chickpea flour to keep the batter thick.
4
Fry on medium heat so the coating turns crisp and golden before the egg inside gets rubbery.
5
Drop the egg halves cut-side up first if possible; it helps the batter set neatly around the yolk.
6
Serve immediately after frying, as egg pakoras lose their best crunch if they sit too long.
7
For make-ahead prep, boil and halve the eggs and mix the dry batter ingredients earlier, then add water just before frying.