Egg Pakora
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.
For 8 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the boiled egg halves completely dry before dipping, or the batter will slide off in the oil.
- 2Let the batter rest for 5 to 10 minutes so the besan hydrates and coats the eggs more evenly.
- 3If your chopped onion releases water, add a little extra chickpea flour to keep the batter thick.
- 4Fry on medium heat so the coating turns crisp and golden before the egg inside gets rubbery.
- 5Drop the egg halves cut-side up first if possible; it helps the batter set neatly around the yolk.
- 6Serve immediately after frying, as egg pakoras lose their best crunch if they sit too long.
- 7For make-ahead prep, boil and halve the eggs and mix the dry batter ingredients earlier, then add water just before frying.
Adapt it for your goals.
Low-oil
Make smaller fritters and shallow-fry them with less oil; you will lose some puffiness but keep the same spiced egg flavor.
extra spicyExtra-spicy
Increase green chili and red chili powder for a hotter tea-time snack that pairs especially well with sweet chutney.
onion freeOnion-free
Skip the onion for a cleaner, lighter batter that still gets plenty of flavor from ginger, chili, cumin, and coriander.
air fryerAir-fryer
Use a very thick batter, lightly oil the coated egg halves, and air-fry for a less greasy version with a firmer crust.
Why this is on our healthy list.
Protein-Rich Snack
Eggs and chickpea flour together make this pakora more filling and satisfying than many starch-heavy fried snacks.
Made With Besan
Chickpea flour adds plant-based protein and fiber, giving the batter more substance than a plain refined flour coating.
Spice and Herb Boost
Ginger, green chili, cumin, coriander, and fresh coriander leaves add flavor without needing heavy sauces in the batter.
Frequently asked questions
The eggs are likely wet or the batter is too thin. Dry the eggs well and keep the batter thick enough to cling without running off.
